We already had a fire going for the campfire french toast breakfast we hosted for Father's Day. So, giving Matt something to grill that evening gave him an excuse to babysit the fire all day long. He didn't complain.
When I told him we were throwing some shrimp on the grill, he really didn't complain. Shrimp is up there among his favorite foods. He likes them better than lobster. The only thing that might give shrimp a run for his money is a plate sized T-Bone. I was tempted by the steak for Father's Day, but decided after a big breakfast shrimp might be a better way to go.
My initial instinct was to skewer them, but I honestly didn't feel like going through the hassle. So, I lugged out the cast iron skillet, made a simple (and lip smackingly good) sauce and cooked the shrimp right in there. It was DELICIOUS if I do say so myself. We could eat a variation on this weekly and both be quite happy!
We did cook it over the fire, but you could obviously cook it on the stove just as easily. It would be delicious either way. Break up a baguette and throw together a quick veggie and dinner is served in the blink of an eye. Or up the sauce ingredients a bit and toss with pasta.
2 lb deveined shrimp
1/2 cup dry white wine
1/2 cup butter
6 T lemon juice
6 cloves garlic
1/4 cup chopped chives
salt and pepper to taste
- In a large cast iron skillet (I used a 12 inch), combine wine, butter, lemon juice and roughly chopped garlic.
- Over medium high heat, bring to a boil.
- Add shrimp and some salt and pepper. Stir occasionally so each shrimp has a chance to cook.
- The shrimp will only take a few minutes to cook. Once the shrimp have all turned pink, remove from heat.
- Sprinkle with chives and adjust salt and pepper to taste.
- We ate ours as is, but this would also be great stirred into some pasta.
Some of our other seafood favorites: