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