Shrimp with Garlic and White Wine

I’ve gotten in the habit of cooking without taking pictures from start to finish. Sorry for that. I whipped up a quick, easy and delicious snack today.
It’s summer and heavy, decadent meals are falling out of style. Fresher, brighter dishes are coming into, and that’s what I made today.

I started with a bag of deveined shrimp. (I left the shell on because it allows for the marinade to get into it and adds a more succulent flavor.)
For the marinade I chopped 8 (YES, 8) whole cloves of garlic. I added half a teaspoon of chili flakes, about 1/4 tsp of lemon zest, 1/4 cup of white cooking wine, or any white wine you’re comfortable drinking, and an equal amount of extra virgin olive oil. I added the shrimp to the flavor bath and seasoned them with salt and black pepper.
I let the shrimp marinade in the refrigerator for 15-20 minutes because they don’t need much more time than that.

After that, I roasted the shrimp, added the marinade on top, in a 375 degree Fahrenheit oven until they were pink.

Sit yourself down, grab a napkin, (and possibly a bib), because these are fingerlicking good. They’re garlicky and aromatic, bright and light. Perfect for a summers day!


P.S. If you dip the peeled shrimp in the roasting liquid, it makes it even more flavorful. πŸ‘Œ

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One Comment Add yours

  1. Those look great! I love garlicky shrimp and I love that you left the shells on. More messy when eating/peeling but the flavor is so much better that way! =)

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