Wined Shrimp Starter


wine-shrimp-starter-webThis dish makes a great starter or easy snack for two and with only a light season and flavour addition the seafood is able to speak for itself. 


2 tbsp grass fed butter

500g (1.1lb) medium or large uncooked shrimps, peeled, deveined and patted dry.

1/3 cup dry Madeira or Marsala. (Dry sherry will do)

juice and zest of 1 lemon

1/4 teaspoon cayenne pepper

salt & freshly ground black pepper

chopped parsley or chives for garnish 


In a frying pan or large skillet, melt the butter over medium-high heat until foamy but not browned, please do not let it burn. 

Increase heat to high, add shrimp to pan all at once and sauté, tossing and stirring constantly, until shrimp is pink and almost cooked through (about 3 to 4 minutes). 

With a slotted spoon, remove shrimp from pan and set aside. 

Turn heat down to medium, add the wine and cook, stirring constantly, until the wine and butter are integrated and have formed a glossy, bubbling and slightly thickened sauce. 

Add the lemon juice, lemon zest, cayenne, salt & pepper and continue cooking and stirring until lemon juice is integrated and sauce thickens up again (about 1 minute). 

Return reserved shrimp to the pan and cook, tossing the shrimp until they are well coated with the sauce. 

Serve straight away garnished with minced fresh parsley or chives.