Monday, February 24, 2014

Shrimp in Butter and Caper Sauce

It has been awhile since I posted a new recipe, so I thought I would so.

I made this a few weeks back and we really enjoyed it. Hope you find it tasty and nourishing as well.

Shelled, uncooked shrimp, I peeled the shell off
4 TBS of butter, might need more!
1 small jar of capers
3-4 cloves of garlic minced
1 medium shallot minced
White wine, optional, any you enjoy will do, each will give a different flavor. You can use white wine or rice wine vinegar in place of the wine.
Salt and Pepper to taste

Heat about 2-3 TBS of butter in pan. Then add in garlic, shallots and salt and pepper, saute.

Once sauted, about 5 minutes, add in shrimp and more butter, if needed. You do not need the onions and garlic fully sauted because they will continue to cook while shrimp is cooking.

Once the shrimp is cooked, 2-3 minutes, add in the capers, and more butter if needed!

Turn heat to a medium high heat and deglaze the pan with the white wine or the vinegar. It will bubble right away, be sure to scrap sides with a spoon. Allow to simmer for a few minutes, longer if you want it to thicken some. Add more salt and pepper if desired. 
Serve with quinoa, as I have or rice or noodles if you would like. 
The only other item you might care for, is a simple side dish, such as steamed broccoli, asparagus or a salad.
Most importantly, give thanks and enjoy the yumminess you are nourishing your body and your families with. 

Saving the world one stick of butter at a time.
God's abundant blessings,

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