Drunken shrimp just got a makeover. Not sure if you can call this drunken since I cut down the wine a great deal, but they aren't 100% sober either. Serve this with some crusty bread on the side to soak up the juice!
This recipe was adapted from my friend Kat of Food For Every Season.
As always, the rule when cooking with wine is to use the wine you are drinking. I always have Pinot Grigio on hand. Don't use cooking wine when a recipe calls for wine, it's not the same. If you are not a wine drinker, buy a small bottle just for cooking, and keep it in your refrigerator.
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