This garlicky herby shrimp is bursting with freshness from all three herbs— thyme, rosemary, and parsley. They are usually kept in dried form in your kitchen cabinets, however, I always opt for fresh herbs when I get the chance. They are the starring role used to flavor the shrimp along with a subtle taste of wine, olive oil, butter, and brightened with freshly squeezed juice. They shrimp take little to no time cooking. They end up floating in a bath a herby goodness. Sop it up with a thick slice or bread or add to a creamy bowl of grits.
Usually when I buy fresh herbs, I never use enough of it while it’s fresh. I dry the remaining herbs and store them in ziplock bags. Simply, leave the herbs out in a flat baking pan lined with paper towels in a dry section of your kitchen for a few days.
1 pound medium shrimp, peeled and deveined
¼ cup parsley, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
½ teaspoon sea salt, or to taste
½ teaspoon freshly grounded pepper, or to taste
2 tablespoon unsalted butter
2 tablespoon extra virgin olive oil
4 garlic cloves, minced
¼ cup dry white wine
Warm a large saute pan on medium heat with olive oil. Add minced garlic cloves and saute for about 2-3 minutes until slightly translucent. Do not brown.
Season shrimp with salt and pepper. Add seasoned shrimp to pan along with the butter. As the shrimp starts to turn pink, add the wine, herbs (parsley, rosemary, thyme), and juice from half a lemon. Continue to toss shrimp and cook for about 5 to 6 minutes total or until all the shrimp are bright pink. Add additional salt and freshly cracked pepper to taste if needed.
Remove from heat immediately when the shrimp is cooked to prevent over cooking.
Serve with creamy risotto, grits, or rice. (In the photo the shrimp are served with risotto.)