As a part of my Girls Who Grill series, I talked with my Instagram bestie and fellow Floridian, Nicole Stover of Beach Girl Grills. Growing up with a vegetarian mother, she decided to switch things up and tackled a Thanksgiving turkey for her first time on the grill! She’s been a grilling fiend ever since, especially when it comes to seafood, and enjoys cooking for her friends and family.
You can read my interview with her here, and she was also kind enough to share her famous Grilled Shrimp With White Wine Sauce — Nicole also encourages you to take some sips of that Pinot Grigio while you’re cooking. She’s a girl after my own heart!
If you give her recipe a try, be sure to tag us and let us know how it goes! You can follow Nicole and her beach grilling adventures on Instagram.
- 2 lbs shrimp, deveined and shelled
- Seafood seasoning
- 2 tbsp. olive oil, divided
- 4 cloves of garlic, finely minced
- 1 serrano or Fresno chile, finely diced (seeds removed for less heat)
- 1 cup grape or cherry tomatoes, plus more for serving
- Salt to taste
- 1/2 cup white wine such as Pinot Grigio
- 1 can baby artichokes, drained
- 4 tbsp. unsalted cold butter
- 1/2 cup basil, chopped
- Juice from 1/2 lemon
- Pat shrimp dry and season both sides.
- Heat 1 tbsp. olive oil in skillet.
- Sauté shrimp in an even layer, 2-3 minutes per side until pink and opaque. Set aside.
- Add remaining olive oil.
- Sauté garlic and serrano pepper until fragrant and tender, 2-3 minutes.
- Add tomatoes and continue sautéing until tomatoes are slumped and burst, approximately 5 minutes.
- Season lightly with salt.
- Add white wine and bring to a simmer.
- Allow wine to reduce by half.
- Add artichoke hearts and return shrimp to skillet and allow to heat through. Take off heat.
- 1 tablespoon at a time add cold butter, stirring to combine.
- Add basil, lemon juice, and halved tomatoes.