Have dinner ready soon with this Grilled Garlic Shrimp Recipe. It is so quick and easy to make.
I love to cook shrimp or fish recipes with white wine. For this reason, I always keep a bottle of dry white wine in the house for those nights I am in the mood for a recipe like this one.
I will also use dried parsley, in a pinch, when I don't have any fresh parsley on hand.
I don't recommend using margarine in place of butter. It changes the flavor, at least I believe it does. Stick to real butter for better flavor.
1 lb. jumbo raw Shrimp, cleaned and deveined
1/4 cup butter
1 Tbsp. parsley, snipped
1/8 tsp. cayenne pepper (optional)
3 Tbsp. dry white wine
1/2 tbsp. garlic salt
Prepare hot coals for grilling or preheat grill to med-high heat.
Meanwhile, melt butter over moderate heat in saucepan. Stir in garlic, pepper and parsley. Stir in wine and heat through. Thread Shrimp on individual small skewers (if using wooden skewers soak skewers in water for approx. 1 hour prior to threading with shrimp) and grill over medium hot coals or medium grill for about 8-10 minutes, brushing with the sauce and turning frequently.
Can replace cayenne pepper with cajun seasoning if desired.
Here is a recipe that makes a perfect side dish to the Grilled Garlic Shrimp:Vegetable Rice MedlyIngredients:1 tablespoon canola oil
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1/2 red bell pepper, chopped
1 can (14-1/2 ounce size) chicken broth
1 1/2 cup instant white rice, uncooked
1 cup frozen peasDirections:Heat the oil in a skillet. Add the onion, carrot, celery and pepper; cook for 5 minutes or until tender.Add the chicken broth and bring to a boil.Stir in the rice and peas; cover. Simmer for 5 minutes. Remove from heat. Let stand 5 minutes before serving.