I thought I would post a recipe I did to use the compound butter I posted about. We had this for dinner on Friday night and it was really good. I served it over rice but traditionally this kind of sauce would be served over pasta like angel hair or spaghetti. Enjoy!
Add the shrimp and saute until they turn pink, add the tomato let cook for about 30 seconds. Add in the wine and cook until reduced slightly and the sauce in the pan is glossy and the flavors have melded a bit, about 2 minutes. Taste and season then serve over the rice or pasta.
- 3 Tbs compound butter
- 3/4 pound medium shrimp, more or less depending on what size you buy
- 1 c roughly chopped bell pepper
- 1/2 c cherry tomatoes, halved
- 1 c dry white wine
- salt and pepper to taste
- white rice or pasta for serving
Add the shrimp and saute until they turn pink, add the tomato let cook for about 30 seconds. Add in the wine and cook until reduced slightly and the sauce in the pan is glossy and the flavors have melded a bit, about 2 minutes. Taste and season then serve over the rice or pasta.
No comments:
Post a Comment