Shrimp Destin
A Southern Living Heirloom Recipe Cookbook fav from Marian Cooper Cairns
Ingredients
- 2 pounds unpeeled, large raw shrimp (21/25 count)
- 1 cup butter
- 1/4 cup chopped green onions
- 2 tsp. minced garlic
- 1 tbsp. dry white wine
- 1 tsp. fresh lemon juice
- 1/8 tsp. salt
- 1/8 tsp. coarsely ground pepper
- 1 tsp. dried dill weed
- 1 tsp. chopped fresh parsley
- 6 French rolls, split lengthwise and toasted
Instructions
- Peel shrimp; devein, if desired
- Melt butter in a large skillet over medium-high heat
- add green onions and garlic, and sauté until onions are tender
- Add shrimp, wine, and next 3 ingredients; cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink.
- Stir in dill weed and parsley.
- Spoon shrimp mixture over toasted rolls, and serve immediately.
Notes
