4-8 Large Tiger Shrimp
2 tablespoons Olive Oil
1 tablespoon chopped fresh Garlic
˝ cup White Wine
˝ cup Fish Stock or Chicken Stock in which the shrimp shells have cooked for 15 minutes
1 tablespoon chopped Italian Parsley
Salt and Pepper to taste
Remove the shells and dorsal vein from shrimp. Discard or cook in chicken stock.
Heat the olive oil in a sauté pan and cook the shrimp until color changes. Remove and arrange on a plate.
Add the garlic and sauté until soft.
Add the white wine, boil and reduce by half.
Add the stock and reduce again.
Season with salt and pepper and pour over the shrimp.
Garnish with Italian parsley.
