' Cilantro Lime Shrimp Scampi with Garnacha Bianca - Vino Mas

Cilantro Lime Shrimp Scampi with Garnacha Bianca

  • ¼ cup unsalted butter
  • ¼ cup extra-virgin olive oil
  • ¼ cup finely chopped fresh cilantro stems plus 1/2 cup chopped fresh cilantro leaves, divided
  • 4 large garlic cloves, finely chopped
  • 1/2 teaspoon crushed red pepper
  • 1/4 cups white wine (I used the Ganacha Bianco)
  • 1 ½ pounds peeled and deveined raw large shrimp, tail-on
  • 1 teaspoon kosher salt, plus more to taste
  • ¾ teaspoon black pepper
  • 3 tablespoons fresh lime juice
  • Torn baguette, for serving

Step 1:  Heat butter and oil in a large skillet over medium-high, stirring often, until butter is melted. Add cilantro stems, garlic, and red pepper. Cook, stirring constantly, until very fragrant, 1 to 2 minutes. Remove skillet from heat, and turn off heat.

Step 2:  Add wine. Return to heat over medium-high; cook, stirring occasionally, until liquid has evaporated, about 1 minute. Add shrimp, salt, and black pepper; cook, stirring occasionally, until shrimp are opaque and cooked through, 4 to 5 minutes. Remove from heat. Stir in lime juice and cilantro leaves. Season with salt to taste. Serve immediately with torn baguette.

Paired with Botijo Blanco Garnacha Bianca
Adapeted from Food & Wine May 2021

Newsletter Signup

Sign up here to stay connected!