Father, can you hear me? Last week, I posted a recipe from my new cookbook, Southern Living Heirloom Recipe Cookbook. Apparently, Chicken a la King doesn't generate a lot of buzz in the blogging world. Humbug! But, I will move forward, unoffended. I'm going to continue showing this cookbook some love because I think it deserves it. This time, I've chosen a shrimp dish that I know will generate some excitement, Shrimp Destin. This dish produces a rich broth which needs to be savored. Sharing this with someone special is the perfect way to celebrate the weekend.
2 lb. unpeeled, large raw shrimp (21/25 count)
1 cup butter
1/4 cup chopped green onions
2 tsp. minced garlic
1 tbsp. dry white wine
1 tsp. fresh lemon juice
1/8 tsp. salt
1/8 tsp. coarsely ground pepper
1 tsp. dried dill weed
1 tsp. chopped fresh parsley
6 French rolls, split lengthwise and toasted
Peel shrimp; devein, if desired.
Melt butter in a large skillet over medium-high heat; add green onions and garlic, and saute until onions are tender. Add shrimp, wine, and next 3 ingredients; cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in dill weed and parsley. Spoon shrimp mixture over toasted rolls, and serve immediately. Makes 6 servings.
I chose to serve this over some rice pilaf instead of Fresh rolls. Do you see the broth there? That's the good part. You'll want to soak up every drop of it.