Description
This recipe is quick and easy to make. It’s perfect for a busy weeknight dinner. Serve with some gluten free bread for soaking up all of that yummy sauce!
Ingredients
Units
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- White wine sauce:
- 1 tablespoons unsalted butter (or sub vegan to keep it dairy free)
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 cup dry white wine (I like pinot grigio)
- 1 to 2 teaspoons honey
- 2 teaspoons dried tarragon (or 1 tablespoon fresh, chopped)
- salt and pepper to taste
- Shrimp:
- 1 pound wild caught shrimp, peeled
- salt and pepper
- extra fresh tarragon or chives, chopped
- Optional: Gluten free bread for dipping (optional)
Instructions
- Make the sauce: Heat a large skillet over medium high heat. Melt the butter and saute the shallots for 2 to 3 minutes, until translucent. Add the garlic and saute for 1 minute. Add the wine and turn up the heat to high, bring to a simmer. Reduce heat and allow the wine to simmer for 3 minutes. Stir in tarragon, honey, and salt and pepper to taste.
- Cook the shrimp: Add the shrimp to the pan and cook on a medium heat for about 3 to 5 minutes per side. T he shrimp will be opaque and pink when cooked. Remove from heat at sprinkle a little salt and pepper on the shrimp and either chives or fresh tarragon for garnish. Serve immediately with a side of gluten free bread.
