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Nicole Stover’s Grilled Shrimp With White Wine Sauce

  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  • 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


  1. Pat shrimp dry and season both sides.
  2. Heat 1 tbsp. olive oil in skillet.
  3. Sauté shrimp in an even layer, 2-3 minutes per side until pink and opaque. Set aside.
  4. Add remaining olive oil.
  5. Sauté garlic and serrano pepper until fragrant and tender, 2-3 minutes.
  6. Add tomatoes and continue sautéing until tomatoes are slumped and burst, approximately 5 minutes.
  7. Season lightly with salt.
  8. Add white wine and bring to a simmer.
  9. Allow wine to reduce by half.
  10. Add artichoke hearts and return shrimp to skillet and allow to heat through. Take off heat.
  11. 1 tablespoon at a time add cold butter, stirring to combine.
  12. Add basil, lemon juice, and halved tomatoes.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
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