We stayed in a little studio condo right on the beach, with a two-burner cooktop, a microwave and a mini-fridge. Given when we eat out, I usually have about two choices on the menu (lettuce or lettuce with unseasoned protein on it), we generally do most of our own cooking, even on vacation, and eat a select few meals at restaurants that can accommodate my gluten allergy. There is something to be said for having a much more limited kitchen than I am used to- simplicity yields creativity...and you know, we ate some tasty things!
Mid-week, we found a local fish market and bought a pound of fresh Texas Gulf Shrimp (jumbo's). I had simple ingredients at the condo and let the shrimp be the star of the dish. Hope you enjoy the recipe- simple, delicious and nutritious!
Gulf Shrimp with White Wine Cream Sauce
1 lb. jumbo shrimp, peeled and deveined
1 cup (give or take) dry white wine, such as a Chardonnay
1Tbsp butter (or dairy free alternative)
2 Tbsp. heavy whipping cream (full-fat coconut milk for dairy-free)
1 tsp. Italian Seasoning
Salt and Pepper to taste
Clean, peel and devein shrimp. Season raw shrimp with salt and pepper. Melt butter in saute pan or skillet over medium heat. Cook shrimp in butter until color changes to bright pink. Flip shrimp and cook other side. It should only take about 5-7 minutes to cook your shrimp. Don't over cook them unless you like rubber.
Add white wine to pan and turn heat up until wine starts to boil. Turn heat down to low-medium and continue to simmer until slightly reduced and thickened- about 5 minutes. Add italian seasoning and cream. Stir and continue to cook until sauce thickens just slightly- about 2 minutes.
Serve over steamed rice with a vegetable of your choice.
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| Shrimp Boats, South Padre Island, Texas, 2012 |
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