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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Sautéed Garlic Shrimp


2 lbs. 21-25 shrimp, peeled and deveined
1 tsp kosher salt
1 tsp Creole Seasoning
½ tsp fresh ground black pepper
3 Tbs olive oil
1 ½ Tbs garlic, minced
¼ cup white wine
½ cup chicken broth
1 cup Wishbone Italian Dressing
¼ cup unsalted butter, cut into small cubes
2 Tbs fresh parsley, chopped


Season the shrimp with the salt, Creole seasoning and black pepper.

Place the olive oil in a large, heavy duty sauté pan over high heat. Heat the oil until it just begins to smoke. Carefully place the shrimp in the smoking hot pan. Allow the shrimp to cook without moving them for 3-4 minutes. Add the garlic and stir the shrimp. Cook for 3 more minutes. Add the white wine and allow it to reduce almost completely. Add in the chicken broth and Italian dressing and cook until the sauce begins to simmer. Cook for 3 more minutes in the simmering sauce. Add in the butter cubes, and blend the butter into the simmering sauce. Remove the shrimp from the heat and stir in the parsley. Serve immediately.

Yield: 8-10 servings



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