Weeknight Shrimp

Weeknight Shrimp & Wild Rice

Super Easy

Weeknight Shrimp

Shrimp Brine

4 c cold water

2 T sea salt

1 T granulated sugar

1 1/4 lbs. wild shrimp (16-20 count), peeled and de-veined

Here's what you'll do...

Add water, sugar, and sea salt to a large bowl, stirring until salt and sugar have dissolved.

Add shrimp to brine. Cover and refrigerate an hour.

Drain water and return shrimp to refrigerator until ready to use.


1 1/4 lbs. (16-20 count) wild shrimp

3 T avocado oil

sea salt

4 T cold butter

2 oz. white wine

8 oz. chicken stock

3 1/2 t onion powder

2 1/4 t garlic powder

1 3/4 t dried oregano

1 3/4 t ground turmeric

1 1/2 t black pepper, finely ground

4 T fresh parsley, minced


Old-school Translations

c=cup; T=tablespoon; t=teaspoon


Here's what you'll do...

Use a kitchen towel to remove excess water from shrimp.

Meanwhile, add oil to a large skillet and set over medium-high heat. Once oil begins to shimmer, add shrimp. Once color turns slightly pink, turn shrimp and cook an additional minute.

Remove shrimp from skillet and blot any excess oil.

With heat still set to medium-high, add white wine. Using a wood spoon, scrape bits from skillet. Once wine has reduced by half, increase heat to high, adding stock, cold butter, and spices.

Stir and allow to reduce by 1/3. Taste sauce, adjusting sea salt, if necessary.

Add shrimp to sauce, allowing shrimp to become completely pink.

Sprinkle with fresh parsley and enjoy. *Shown with Wild Rice Salad.

Weeknight Shrimp & Wild Rice Salad

Easy Solutions

Whatever you do, do not discard the shrimp shells. They are the foundation of a good seafood stock.


Since this recipe is fresh and easy, let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.

This recipe was originally featured at the Southern Women's Show Memphis. For even more fresh and easy ideas, visit here anytime.