Easy Peach BBQ Chicken and More: Pressure Cooker Delights You Gonna Love
Quick and easy recipe, perfect for a cozy meal without hours at the stove.
Equipment
- 1 Skillet
Ingredients
Ingredients
- 2 lb large shrimp peeled, deveined, and chopped into ½ -1 inch pieces
- 4 tablespoons olive oil
- 6 cloves garlic minced
- ½ cup dry white wine
- 2 tablespoons lemon juice plus more if you want extra zing
- 4 tablespoons cold butter
- Salt and pepper to taste
- ¼ cup fresh parsley chopped
- ½ teaspoon red pepper flakes if you want a little heat, optional
- 6 hot dog buns halved horizontally for perfect appetizer-sized rolls
Instructions
Cooking Instructions
- Heat olive oil in your skillet over medium heat until it’s shimmering but not smoking.
- Toss in the minced garlic and sauté just until you start smelling that fragrant, garlicky goodness. Takes about a minute.
- Pour in the white wine and lemon juice. Let it come up to a gentle simmer so the alcohol cooks off and flavors blend.
- Add your chopped shrimp to the skillet, cook until they turn pink and opaque. Should take around 3-5 minutes, so keep an eye so they don’t get rubbery.
- Stir in the cold butter piece by piece. It melts slowly, making the sauce creamy and rich. Keep stirring so it emulsifies nicely.
- Season with salt, pepper, fresh parsley, and red pepper flakes if you’re going for a little kick. Give it a good stir.
- Spoon the shrimp mixture right into those hot dog buns. Perfect for serving up warm and fresh. Enjoy!
Notes
Wrap leftover shrimp rolls tightly in foil or plastic wrap. Store in the fridge and enjoy next day.