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Seafood is one of God’s greatest gifts to man. As I hang my head in shame, I admit, there was a time I didn’t so much believe that. I think I was dumb then. Or my tastebuds were broken. Or I was an alien.

After Hass’ annihilation of the roasted cauliflower last night, and what we will now refer to as “The Cauliflower Incident of 2013”, I had to find dinner. In all honesty, I was planning this anyway. I wasn’t REALLY going to serve only cauliflower. But don’t tell Hass. He thinks I pulled this one out of my hiney 😉 Plus I got a free foot rub out of it. Shhh…Our secret!  I’m trusting you. (Serious look, pointing finger.) I sure would hate to have to keep this shrimp recipe MY little secret 😉


Pinot Gris, Garlic and Butter Sauteed Shrimp with Warm Crusty Bread


1 stick butter

1 cup dry white wine – I used Pinot Gris

1 cup chicken or turkey stock

Juice from 1 lemon

5 cloves garlic – chopped

1 tsp. sugar

1 tsp. sea salt

1 tsp. cracked pepper

1 tsp. crushed red pepper

2 tbsp. extra virgin olive oil

1 tsp. fresh chopped Sage or Rosemary

1 minced shallot

Garnish: Diced tomato, scallions

Serve with: Warmed Crusty Bread of choice

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Place all ingredients except stock, garlic, shallot and shrimp in skillet. Bring to a low boil. Add garlic and shallot. Saute until fragrant. Add stock and shrimp. Saute about 3 minutes or until shrimp is pink. When shrimp is pink, it is done. Remove from heat. Do not overcook the shrimp. Garnish with diced tomato and scallions if desired.

This is so simple, yet so warm and filling. You can serve this over rice, or serve as is, and use the broth for dipping with warm crusty bread. The broth is my favorite part!


I like seafood. I love easy. Bon Appetit y’all!