- Prep time
- 5 minutes PT5M
- Cook time
- 5-7 minutes PT7M
- 2-4 servings
The spice rub on this shrimp is finger-licking good. Serve hot over brown or white rice or chilled on shredded Romaine lettuce with avocado, cucumber, shaved corn and red onion for a cool salad entrée on a hot summer day.
- 1 tablespoon dried marjoram
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon kosher or sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cracked black pepper
- 1 pound tail-on shrimp (21-25 count), peeled and deveined
- 2 tablespoons butter
- ¼ cup dry white wine
In a large bowl, mix all the spices. Then toss shrimp to coat.
In a large sauté pan, melt the butter over medium heat and sauté the shrimp until they are pink, about 5 minutes. Pour in the wine and cook, tossing until the shrimp are completely cooked through, 2 minutes more.
Techniques used in this recipe:
Similar in weight to Sauvignon Blanc, with more of the floral aromatics of a Viognier. A very refreshing wine - perfect for quaffing.
In Bordeaux and California, Semillon is often blended with Sauvignon Blanc. Because of its lean tartness Sauvignon Blanc is quite the opposite of Semillon - and, as they say, "Opposites attract." Outside Bordeaux, Semillon is becoming quite popular in Australia.
Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".
Considered by many to be the most noble and unique wine grape varietal in the world. These kings of Alsace's wines are known for their soaring acidity and considerable concentration. This wine is often lower in alcohol, giving it less body. Rieslings are dry, with a fruity yet firm taste.
Picpoul de Pinet is one of the famed crus of the Coteaux du Languedoc, producing white wine exclusively from the Picpoul Blanc grapes. This varietal is commonly very acidic and refreshing.