I am not a big seafood eater. I will eat a few things on occasion shrimp, lobster, crab, walleye but I find most fish to be difficult to cook with all of those pesky bones. I hate finding bones in my fish.
So, if my husband wants seafood, he cooks it.
Here is his (I must admit, delicious) recipe for White Wine Garlic Shrimp.
White Wine Garlic Shrimp with Gluten-Free Pasta
Servings: 4-6 /Prep and Cook time: 30 minutes
- 1 bulb shallots, chopped coarsely
- 5-6 gloves of garlic, minced (about 3.5 oz of minced garlic from a jar)
- 1/4 cup Earth Balance spread (this contains soy)
- 1 pound raw peel and eat shrimp
- Fresh Green beans
- Gluten-free, dairy-free pasta
- 2 cups white wine (Chardonnay)
- 1/4 cup olive oil
- 1/4 cup canola oil
- 2 tablespoons parsley
- 1 tsp crushed red pepper, to taste
- Cajun seasoning, to taste
- Salt and pepper, to taste
- Fill large pot full of water and cook pasta according to package directions.
- Place shallots, garlic and Earth Balance in large pan and cook for 3-5 minutes on medium heat.
- Add white wine, salt, parsley and red pepper flakes.
- Add thawed, raw shrimp to pan. Bring ingredients to a boil then reduce to low, cover and let cook for about 7 minutes.
- Meanwhile, add green beans to a different pan with olive oil and canola oil and Cajun seasoning over medium-low heat.
My husband uses peel and eat shrimp because he finds they hold their moisture better. However, if you don’t want to peel the shrimp, just use raw, peeled shrimp.
This Fancy Friday dish cost about $15 total, fed four adults and now we have some delicious leftovers.