Are you ready to make seafood magic in your own kitchen? Look no further than this delicious butterflied shrimp in wine recipe! The tangy flavors of white wine and lemon juice perfectly complement the crispy texture of the butterflied shrimp to create a dish that will have your taste buds dancing.
Whether you’re a seasoned pro or new to the culinary arts, this recipe is sure to impress. With just a handful of simple ingredients and a little bit of time, you’ll be able to whip up a batch of tangy butterflied grilled shrimp that’s perfect for any occasion.
So what are you waiting for? Grab your apron and let’s get cooking!
Why You’ll Love This Recipe
Friends, I am here to persuade you that this butterflied shrimp in wine recipe is a masterpiece. If you are looking for an easy yet delicious dish that can impress your guests or just treat yourself, look no further. Here’s why you’ll love this recipe:
First of all, the combination of tangy butterflied shrimp and white wine sauce is pure magic. The dry vermouth and chicken broth create a savory broth that perfectly complements the delicate flavor of the shrimp. And let’s not forget the parsley and lemon juice, which add a fresh, zesty kick to this dish.
Secondly, this recipe is incredibly versatile. You can serve it as a main course with some crusty bread or over pasta, or as an appetizer with some grilled vegetables or bacon-wrapped scallops. You can even use it as a base for other recipes, like baked stuffed shrimp or cilantro-lime shrimp.
Finally, this recipe is easy to make and perfect for busy weeknights or lazy weekends. All you need is one pan and 20 minutes, and voilà! – you have a restaurant-worthy dish on your table. And if you’re not in the mood for cooking, you can always make-ahead and reheat later.
In conclusion, folks, if you’re looking for a crowd-pleasing dish that’s easy to make and delicious to eat, this butterflied shrimp in wine recipe is definitely worth trying. Trust me; your taste buds will thank you! So go ahead and give it a go; I guarantee you won’t regret it!
Here’s what you’ll need for this butterflied shrimp in wine recipe:
- 1 lb large butterflied shrimp
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 2 tablespoons butter
- 1/4 cup dry vermouth
- 1/4 cup chicken broth
- Juice of half a lemon
- 2 tablespoons freshly chopped parsley
- 2 cloves garlic, minced
- Olive oil
Substitutions and Variations:
If you want to shake things up a bit or don’t have some of these ingredients on hand, here are some substitutions and variations you can try:
- Instead of vermouth, try using a dry white wine like sauvignon blanc.
- Swap out the parsley for cilantro or basil for a different flavor.
- If you don’t have chicken broth on hand, use vegetable broth or just water.
- For an extra kick of flavor, add in some minced bacon or parmesan cheese.
The Recipe How-To
Preparing the shrimp:
- Start by preparing 1 lb large butterflied shrimp, wash and pat dry with paper towels.
- Season it generously with 1/4 teaspoon salt, 1/4 teaspoon pepper, and flour.
- In a skillet over medium-high heat, heat 2 tablespoons of olive oil and 2 tablespoons of butter.
- Cook the shrimp until it turns pink, then set aside.
Making the wine sauce:
- In the same pan, add 1/2 cup dry vermouth and scrape up any brown bits from the bottom of the skillet.
- Add in 1/2 cup chicken broth, 1/4 teaspoon salt, and bring to a simmer for 5 minutes.
- Add in 1 tablespoon butter, 1 tablespoon chopped parsley, juice of half a lemon and stir.
Combining sauce with shrimp:
- Add cooked shrimp into the pan, and toss until each piece is coated with the sauce.
- Take it off from the stove and let sit for about 5 minutes before serving – this will allow the sauce to thicken nicely.
Serve this tangy Butterflied Shrimp Wine Recipe with your favorite sides or over a bed of pasta.
Substitutions and Variations
Now, let’s talk about some substitutions and variations for this butterflied shrimp in wine recipe. Don’t be afraid to get creative in the kitchen!
Firstly, if you don’t have dry vermouth on hand or simply don’t like it, you could easily substitute it for a dry white wine like Sauvignon Blanc. It will still give you that tangy, slightly acidic flavor that complements the shrimp so well.
If you’re not a big fan of parsley, you can easily swap it out for cilantro or even basil. This will add a different flavor profile to the dish, but it will still work beautifully with the buttery shrimp and white wine sauce.
For a little extra kick, add some finely chopped garlic to your butter when cooking the shrimp. The combination of garlic butter and white wine is absolutely delicious! And if you’re feeling extra indulgent, top your shrimp with some grated parmesan cheese.
If you prefer a crispier texture to your shrimp, try grilling them instead of cooking them in a pan. This will give them a lovely charred flavor that pairs wonderfully with the wine sauce.
And if you’re looking for more shrimp recipes beyond this delicious butterflied version, why not try bacon-wrapped baked stuffed shrimp or honey garlic shrimp? The possibilities are endless when it comes to this versatile seafood.
Serving and Pairing
Now that you have prepared this delectable dish, it’s time to think about serving and pairing. This butterflied shrimp in wine recipe pairs perfectly with a dry white wine or even a sauvignon blanc to balance the tangy flavor of the butterflied shrimp.
For serving, plate your butterflied shrimp, and ladle the white wine sauce over them. You can garnish with some finely chopped parsley and drizzle some lemon juice over the top for added zest.
If you are looking for a side dish to complete the meal, consider serving it with some steamed vegetables or garlic butter pasta.
The subtle flavors of this dish make it a great appetizer or main course for a fancy dinner party or an intimate date night at home. You can also serve it at a summer barbecue as a grilled shrimp alternative.
Because of its versatility, this butterflied shrimp in wine recipe is perfect for any food and wine lover who wants to indulge in something truly unique and delicious.
Make-Ahead, Storing and Reheating
Butterflied shrimp in wine is a dish that can be made ahead of time and stored in the fridge for a later date, but it’s important to follow some guidelines to get the best results when reheating.
To make ahead, prepare the recipe all the way through step 3, then store the uncooked shrimp in an airtight container in the fridge for up to 24 hours. When ready to cook, remove from the fridge and let it sit at room temperature for about 20 minutes before proceeding to cook.
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat your butterflied shrimp in white wine, place it in the microwave on low heat or reheat it gently over medium heat on the stove. To maintain its delicious crispiness, avoid reheating the shrimp for too long or using high heat.
Although butterflied shrimp is best consumed fresh out of the oven, with a little preparation and knowledge, you’ll be enjoying it just as much after reheating. So go ahead and make this tangy butterflied shrimp this weekend, and give these reheating tips a try!
Tips for Perfect Results
Butterflied shrimp in wine is a sumptuous dish that calls for perfect execution for the best results. So, here are some tips to ensure that your butterflied shrimp in wine recipe comes out tangy and crispy.
1. Don’t overcook the shrimp: Overcooking will make the shrimp tough and rubbery. To avoid overcooking, cook them until they turn pink, which is a sign that they are done. This should take about 2-3 minutes per side over medium-high heat.
2. Add salt and pepper: Seasoning the shrimp with salt and pepper before cooking is key to enhancing the flavor of the dish. Be careful not to add too much salt as it can overpower the other flavors.
3. Use dry white wine: Using a dry white wine like Sauvignon Blanc or dry vermouth helps balance out the tangy butter sauce without overwhelming the delicate flavor of the shrimp.
4. Don’t overcrowd the pan: To get crispy butterflied shrimp, cook them in small batches, making sure not to overcrowd the pan. Doing so will lower the temperature of the oil, causing the shrimp to steam instead of fry.
5. Use fresh parsley and lemon juice: Fresh parsley and lemon juice add a bright, vibrant flavor to this dish. Make sure you have freshly squeezed lemon juice and minced parsley on hand to give your butterflied shrimp in wine a tangy twist.
6. Get creative with variations: This recipe can be adapted in many ways by using different types of wine, adding garlic butter or parmesan cheese to make it more flavorful, or even by swapping out ingredients like bacon or honey garlic for a sweet and savory taste.
By following these tips, you’ll be able to whip up crispy and delicious butterflied shrimp in wine recipe in no time!
In conclusion, this butterflied shrimp in wine recipe is a must-try for all seafood lovers out there. With the perfect balance of tangy and savory, it can be enjoyed as a standalone dish or paired with a variety of sides. This recipe is also incredibly versatile, as you can substitute the white wine with sauvignon blanc or dry vermouth to switch up the flavor profile. Not to mention, it’s easy to prepare and will impress your guests with its delicious taste and stunning presentation.
I highly recommend trying this butterflied shrimp in wine recipe for its incredible taste and simplicity. You won’t regret it! So head to your kitchen, grab some fresh large shrimp and a bottle of white wine, and get cooking. Trust me, your taste buds will thank you later!
Butterflied Shrimp in Wine Recipe
- 1/2 cup chicken broth
- 1/8 teaspoon pepper
- 1 egg
- 3 tablespoons butter
- 2 tablespoons parsley
- 1/3 cup dry vermouth
- 1/4 teaspoon salt
- 1 lb large shrimp
- 1/2 cup flour
- 2 tablespoons oil
- Combine broth, vermouth salt & pepper and set aside.
- Remove shells and butterfly shrimp, devien rinse and pat dry with paper towels.
- Coat shrimp with beaten egg, then flour.
- Over medium heat add butter & oil until bubbly.
- Cook shrimp until pink 1-2 minutes each side.
- Stir in vermouth mixture, cook for about 1 minute.
- Garnish with lemon & parsley.
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