Delicious and easy! I really like starting with raw shrimp, but I'm thrilled that our grocery store gets a brand that has already been slit and deveined! Love the shells...don't like cutting the vein out. Ick.
We had these shrimp with jasmine rice and roasted sliced Brussels sprouts.
1 lb jumbo shrimp
2 T butter, divided
2 garlic cloves, minced
1/3 c white wine
1/3 c clam juice or seafood stock
1 T hot sauce (I used sriracha)
Dry the shrimp off with paper towels and season them with salt. Heat a bit of oil in a non-stick skillet over medium high heat. Cook the shrimp on one side for about a minute; aim for brown spots. Remove to a plate.
Cook garlic in 1 T butter over medium heat, just until fragrant. Stir in liquids and bring to a boil, scraping up browned bits. Cook until sauce is reduced by half, about 5 minutes. Return shrimp to skillet, hit with hot sauce and allow to simmer for about 2 minutes. Off heat, stir in 1 T butter and serve.