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Garlic Butter Shrimp Topped With Fried Sage Leaves
Food & Drink
Fried in butter and topped with sea salt—-a beautiful and tasty treat!
1 small package of fresh sage (sold in produce aisle)
2 Tablespoons butter
Melt butter in a skillet on medium. Add the sage leaves and cook until they stop sizzling, a few minutes. Put on a plate and sprinkle lightly with sea salt. Set aside. Do NOT clean
skillet-keep leftover sage butter in it for the shrimp.
2 pounds shrimp, cleaned, deveined, tails removed
1 Tablespoon butter
2 minced garlic cloves
1/2 cup stock/broth
2/3 cup white wine
juice from 1 lemon and zest
from one half of the lemon
Using the same skillet from the sage, add the 1 Tablespoon butter to the leftover sage butter and melt on medium heat. Add the garlic until fragrant. Add the shrimp ad generously salt and pepper them. Cook a few minutes on both sides (seasoning both sides)
until cooked through and remove to a plate. Put heat on high and add broth/stock, wine, lemon zest and lemon juice. Bring to a boil and lower to simmer a few minutes. Taste for seasoning and add salt/pepper to taste. Return shrimp to pan and top with the fried sage leaves. Serve over brown rice
Tastes like something you would be served in a fancy restaurant.