Garlic Butter Tomato & Wine Jumbo Shrimp

This is a quick, elegant pan sauce that comes together in about 15 minutes. The acidity of the tomatoes and wine perfectly balances the richness of the butter and the delicate sweetness of the shrump.

Ingredients:

• 1 lb. jumbo shrimp, peeled and deveined
• 1/2 cup dry white wine (e.g. pinot grigio or sauvignon blanc)
• 4 tbsp unsalted butter (cut into small cubes)
• 1 cup cherry or grape tomatoes (halved), or one large beefsteak or heirloom tomato chopped
• 4 cloves garlic (minced)
• 1 medium shallot (finely chopped)
• 1 tbsp olive oil
• 1/4 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper
• Optional: Fresh parsley or basil for garnish, a squeeze of fresh lemon juice

Instructions

1. Prep the shrimp: Pat the shrimp completely dry with paper towels. This helps them sear rather than steam. Season them evenly with the salt and pepper.

2. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped shallot and cook for about 2 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds, stirring constantly until fragrant (be careful not to burn it).

3. Blister the tomatoes: Add the halved tomatoes to the skillet. Let them sit undisturbed for a minute so they start to blister, then toss and cook for another 2 to 3 minutes until they soften and begin to release their juices.

4. Deglaze with wine: Pour in the white wine. Scrape up any browned bits from the bottom of the pan. Let the wine bubble and reduce by about half, which should take 2 to 3 minutes.

5. Cook the shrimp: Add the seasoned shrimp to the pan in a single layer. Cook for 1 to 2 minutes per side until they just turn pink and opaque.

6. Build the sauce: Reduce the heat to low. Add the cubed butter to the skillet, gently stirring or swirling the pan continuously until the butter melts and emulsifies into a smooth, glossy sauce that coats the shrimp.

7. Finish and serve: Remove the skillet from the heat immediately so the shrimp do not overcook. Taste the sauce and add a pinch more salt or a squeeze of lemon juice if desired. Garnish with fresh herbs.