1 lb. large shrimp (fresh or frozen), peeled and deveined
2 Tbsp. flour
1/3 cup dry white wine
2 Tbsp. lemon juice
1 Tbsp. capers, drained
¼ tsp. salt
¼ tsp. pepper
1 Tbsp. butter
2 cloves garlic, minced
4 servings long grain and wild rice
lemon wedges for garnish
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Thaw shrimp, if frozen. In a medium bowl, toss shrimp with flour until coated. Set aside.
Make sauce in a small bowl by stirring together wine, lemon juice, capers, salt and pepper. Set aside.
Melt butter in a large skillet over medium high heat. Add more butter during cooking if needed. Stir-fry garlic for 15 seconds.
Add shrimp to the pan and stir fry 3 minutes or until shrimp turns pink. Remove shrimp from the pan.
Stir sauce. Add to hot pan.. Cook, stirring, until sauce is bubbly and
and reduces slightly. Return shrimp to pan. Cook and stir for about 1 more minute or until heated through. Serve immediately over rice. Garish with lemon wedges.
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