Garlic and lemon lend a pleasant flavor to these speedy sauteed shrimp from Sheryll Hughes-Smith of Brandon, Mississippi. "I like to serve them over wild rice mix from a box," she says.
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 to 3 garlic cloves, minced
- 1/4 cup butter
- 3 tablespoons lemon juice
- Hot cooked rice
- In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice. Yield: 4 servings.
Originally published as Garlic Butter Shrimp in Quick Cooking September/October 2003, p12
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Garlic Butter Shrimp
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review