Jackie's Cookbook 6x9 060519 w Bleed

Petrella Bros. Pinot Grigio Shrimp
INGREDIENTS
1 lb large (16-20) count shrimp
4 cloves garlic, minced
1 tbsp. fresh squeezed lemon juice
2 tbsp. olive oil
3 tbsp. butter
2 tbsp parsley, chopped fine
½ cup Pinot Grigio white wine
1 tsp red pepper flakes
kosher salt and pepper , to taste
1 tbsp. fresh squeezed lemon juice
DIRECTIONS
WHITE WINE ADDS A BRIGHTNESS TO THIS RICH AND
BUTTERY DISH.
1. Heat a sauté pan over medium heat; adding olive oil and butter.
Once butter has melted, add garlic and red pepper flakes. Sauté
until edges of garlic begin to brown.
2. Add shrimp and wine; stirring to combine all ingredients and
coat shrimp. Increase heat and allow to boil for 3 minutes while
stirring occasionally. Toss (or turn) shrimp and sauté for another
minute or until shrimp becomes translucent and pink.
3. Remove from heat and add parsley, lemon juice, black pepper,
and salt.
4. Serve with pasta or on its own.
An older fella was talking to his friends and said, “You know, back
in the depression, we didn’t have any money, so we used turtles for
currency. You could go to the store with a 50 cent turtle, get a loaf
of bread, and get a 25 cent turtle back for change.” He said, “We ate
so many turtles back then, the outhouse could’ve up and walked
away!”
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