Can't say enough how easy and delicious this was. I served it over rice and that was just perfect (I like carbs before I go dancing, but this by itself would be great too.)
From Marcela Valladolid
Serves 4
Ingredients
1 pound medium shrimp (15 to 20 count) in the shell, deveined
2 T unsalted butter
1 T olive oil
Salt and freshly ground black pepper
1/4 cup minced white onion
8 garlic cloves, minced
3 T dry white wine
1 T fresh lime juice
2 T chopped fresh parsley
Directions
1. Peel the shrimp, keeping the tails intact and reserving the shells.
2. Heat the butter and olive oil in heavy medium skillet over medium heat. Sprinkle the shrimp with salt and pepper. Saute the shrimp until almost fully cooked, about 3 minutes. Using a slotted spoon, transfer the shrimp to a plate and tent with foil to keep warm.
3. Add the shrimp shells to the skillet and saute until they turn pink, about 3 minutes. Discard the shells. Add the onion and garlic and saute until the onion is translucent and the garlic is golden brown, about 6 minutes. Add the wine and bring to a boil, scraping up the browned bits from the bottom of the pan. Boil for 1 minute.
4. Stir in the lime juice and parsley, return the shrimp to the pan, and toss to coat with the sauce. Season with salt and pepper, if necessary.
Very good and super easy to make! However, not enough sauce for me so I added a bit more wine, butter and lime juice. I also served it over rice but next time I think I'll serve it over angel hair pasta.
BTW, you better like smelling like garlic if you want to try this dish!