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Ingredients
- 2 tblsp. extra virgin olive oil
- 6 cloves of minced garlic
- 1 tsp. crushed red pepper flakes
- 1 lb. jumbo shrimp, peeled and deveined with tails on
- 1 tsp. favorite spice blend (Tony Chachere’s Creole, Old Bay, Ancho Chili)
- ¼ cup dry white wine
- 1 lemon juice and zest
- ¼ cup chopped parsley
Preparation
- Heat olive oil over medium high heat.
- Add garlic, red pepper flakes and shrimp.
- Stir and combine well.
- Add seasoning and white wine, cook until shrimp is no longer pink.
- Add lemon juice, zest and parsley, mix well.
- Serve with cauliflower rice or plain.
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