Shrimp Destin

 

I double all the seasonings and wine. This is quick to make and would be great to serve for company. 

I grew up in Destin and this has been a favorite forever.  Enjoy! This recipe is from Southern Living Heirloom Recipe Cookbook. This could also be served over orzo pasta.

Ingredients: 

2 lbs peeled shrimp, de-vein

1 cup of butter

1/4 up chopped green onions

2 teaspoons minced garlic

1 Tablespoon white wine

1 teaspoon fresh lemon juice

1/8 teaspoon salt and pepper

1 teaspoon dried dill 

1 teaspoon fresh parsley

6 French or hoagie rolls, split lengthwise and toasted 

Directions:

Melt butter in a large skillet over medium-high heat; add green onions and garlic, and saute until onions are tender. Add shrimp, wine and next 3 ingredients; cook over medium heat, stirring occasionally 3 to 5 minutes or just until shrimp turn pink.

Stir in dill and parsley. Spoon shrimp and sauce over toasted rolls.

 

A delicious side dish:

Cinnamon Pineapple

Ingredients:

2 (20 oz) cans of pineapple chunks drained, reserve juice

1 Tablespoon butter

2 Tablespoons light brown sugar

1 Tablespoon rum

1/2 teaspoon cinnamon

Directions:

Saute ingredients in a sauce pan adding 1/4 cup of reserved pineapple juice. 

Simmer 5 minutes and serve.   

I make this with 1 can of pineapple and follow the rest of the recipe.