Happy Monday friends!! I hope you had a great weekend. We certainly did despite all the rain.

I wanted to share a delicious and quick recipe that we made on Friday night. Ryan, my husband, texted me in route from Miami and asked if I would get shrimp. I texted back laughing saying just left the store and actually just bought some. He sent me the following recipe, and ironically, I had just bought half of the ingredients as well.

So, when he finally got home he showed me that he actually found the recipe in Charleston Magazine.

It’s quick and easy… see below:

(Serves 4)

2 Tbs. extra virgin olive oil
1/4 cup finely diced yellow onion
1 Tbs. minced garlic
32 large (21/25 count) shrimp, preferably white, peeled and deveined
2 cups diced seeded plum tomatoes
1/2 cup dry white wine (preferably sauvignon blanc)
1 Tbs. finely chopped thyme
1 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. fresh lemon juice
2 Tbs. unsalted butter, diced
Kosher salt and white pepper to taste
1 baguette, heated and sliced

Heat the olive oil in a large skillet for one minute over medium heat. Add the onion and garlic and cook for one and half minutes, stirring frequently so no color develops. (This is where it starts smelling really good!)Add the shrimp and tomoatoes and cook for one minute. Turn the shrimp over. Add the white wine and continue cooking for 3-5 minutes, until the liquid has reduced by two-thirds. Add the thyme and parsley and cook for one minute. The shrimp should be slightly firm and plump. Stir in the lemon juice and butter. Add salt and pepper to taste. Remove the skillet from the heat. Place eight shrimp each on four dinner plates. Divide the remaining sauce evenly over the shrimp and serve with the warm baguette.

I hope your meal is as delicious as ours!