This buttery, savory sauté can be spooned on toasted baguette slices as an appetizer, or spread over a larger piece of toast for lunch. It also goes great over pasta as a full-on dinner. Be sure to follow the step for salting the shrimp first—you’ll get extra-flavorful and tender results.
3/4 pound raw large shrimp, peeled and deveined
3/4 teaspoon kosher salt
1 teaspoon minced fresh ginger
2 garlic cloves, minced
1 small jalapeo, seeded and minced (optional)
2 teaspoons olive oil
1/4 cup dry white wine
1/4 cup chopped fresh parsley
2 tablespoons unsalted butter
4 (1 1/2-oz.) slices country-style bread, grilled or toasted
Added sugars 1g
Calcium 26% DV
Potassium 3% DV
How to Make It
Quarter shrimp by halving lengthwise and then crosswise. Place in a colander, and sprinkle with salt. Massage shrimp with salt; let stand in sink 5 minutes. Rinse shrimp; shake colander to remove excess water. (You’ll want a little residual water).
Transfer shrimp to a bowl; toss with ginger, garlic, and jalapeño. Heat oil in a medium skillet over medium high until it shimmers. Add shrimp mixture; cook, stirring occasionally, until just cooked through, about 3 minutes. Add wine and cook, stirring occasionally, until half of wine has evaporated, about 2 minutes. Stir in parsley and butter; cook until butter melts. Spoon over toast.
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