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Monday's With Michelle: Shrimp in A White Wine Butter Sauce Over Jasmine Rice

I'm happy to introduce a new weekly feature to the blog: Monday's With Michelle! Michelle is an Atlanta-based chef and foodie behind Citrus Catering & Events and The Foodie Blog. She's been cooking and catering for over 10 years and provides various services from Personal Chef to Event Catering. She's going to be dropping in every Monday to share her passion, food and all things related to food, with us.

I'm happy to present Michelle!

I want to give a big thank you to E. Payne for allowing me to guest post on his very fun and charming blog. His adventures in marriage and parenthood make me realize that I am terrified can’t wait to be a Wife and Mother.

Now on to the good stuff...food!

As much as I love to spend hours experimenting in the kitchen, sometimes life happens and I just don’t have the time. I know so many of us face this same dilemma, between work, school, kids, spouses, the gym (ha!) and every other miscellaneous thing that enters our stratosphere. That being said, I thought I would share one of my “Too-late-to-cook-but-we’re-starving” go-to meals, Shrimp in a White Wine Butter Sauce over Jasmine rice.

First, I should mention that I always keep frozen shrimp on hand. It thaws out quickly and it’s super versatile. I typically get the medium, large or jumbo frozen-raw-deveined 1 pound bag (either tail-on or off whichever is available) out of the freezer section in the grocery store. That way all you have to do is defrost under cold running water and not worry about shelling or deveining (a huge time saver) and it’s totally budget friendly, about $8 for a 1lb bag at Wal-Mart.

For those of you (Moms, Dads and child-free people alike) that aren’t confident in the kitchen, relax, I promise this isn’t hard at all. All you need is the ingredients below, a sauté pan, a one button rice cooker (or a stove top), a few utensils and 20 minutes.

Here’s the recipe:

Shrimp in a White Wine Butter Sauce Over Jasmine Rice

Makes 4 servings.


  • 1 lb Large Shrimp (frozen/raw/deveined)
  • ½ cup Dry White Wine
  • ¼ Stock or broth (Chicken/Vegetable/Seafood)
  • 4-6 Tbs Butter (unsalted)
  • 1 Tbs minced garlic
  • 1 Tbs chopped Parsley
  • Salt/pepper
  • Cayenne
  • 1 cup Jasmine rice
  • 1 ½ cups Water

Cooking instructions:
  • Set the frozen shrimp in a bowl in the sink and run cold water over to defrost.
  • Put the rice on while you wait for your shrimp to defrost- I personally love my rice cooker, but the stove top works just as well. 1 cup of rice to 1 ½ cups of water.
  • Once the shrimp is defrosted, dry well and season to taste (a few pinches will do)—salt, pepper and a touch of cayenne for an extra kick. Set to the side.
  • Place your sauté pan on medium heat; Add 2 tablespoons of butter, once melted add your minced garlic.
  • Once the garlic is fragrant, add 2 more tablespoons of butter and drop the shrimp in and let cook for a few minutes.
  • Add the wine to your pan (I used some Pinot Grigio that I already had open in the fridge… don’t forget to pour a glass for the cook!)
  • Add stock (I use chicken stock because I like the flavor, but veggie or seafood stock works too.)
  • Let the shrimp finish cooking and let the sauce cook down just a tad (about 5-6 minutes depending on the size of your shrimp).
  • Once the shrimp is done add 1-2 more tablespoon of unsalted butter and your fresh chopped parsley. Remember to taste—adjust seasonings as needed.
  • Serve the Shrimp and white wine butter sauce over the rice.

To print out the above recipe, Click Here.

Please visit:
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Michelle's Blog

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