Thursday, March 11, 2010
1 lb. shrimp, shelled and deveined
3 Tbsp. butter
2 cloves garlic, minced
splashes of white wine, whatever kind you have
salt and freshly ground pepper to taste
Melt butter in skillet, add shrimp and garlic, stir-fry for a couple of minutes then add a healthy splash of white wine. Cook just until shrimp curl up and turn pink. Remove immediately from heat. Serve with a crusty homemade (preferably) bread.
“When we got married in the early '50s, Judy was still very beautiful, ... She was only 5 foot tall — just a shrimp of a girl, really — but she had a very sensuous body and, up close, her skin was like porcelain, pure white. I was crazy about her. She had incredibly kissable lips.”-Sid Luft