White Wine Dill Butter Shrimp
12oz. Pre-cooked jumbo shrimp
3 Tbsp. butter
1/8 cup white wine (I used cupcake vineyards Angel food cake, don't worry it's not sweet)
1/2 tsp. old bay garlic and herb seasoning
1/2 tsp garlic salt
1/2 tbsp dried dill weed
1. Melt 1 Tbsp. butter over medium/high heat. Add defrosted shrimp. Toss untill warm and shrimp have turned pinkish/red.
2. Add wine and swirl the rest of the butter to make the sauce. *Au Beurre if you will* Let the sauce reduce and add the dill.
3. Season and enjoy warm!
3 Tbsp. butter
1/8 cup white wine (I used cupcake vineyards Angel food cake, don't worry it's not sweet)
1/2 tsp. old bay garlic and herb seasoning
1/2 tsp garlic salt
1/2 tbsp dried dill weed
1. Melt 1 Tbsp. butter over medium/high heat. Add defrosted shrimp. Toss untill warm and shrimp have turned pinkish/red.
2. Add wine and swirl the rest of the butter to make the sauce. *Au Beurre if you will* Let the sauce reduce and add the dill.
3. Season and enjoy warm!
