Escargot de Bourgogne or Burgundy Snails are a classic French dish.
The snails are drenched in a garlic-y parsley butter.
Some people say that the best part of the dish is mopping up the garlic butter with bread once the snails are
out of the way gone.
I am one of those people.
The snails are fine but the parsley butter is fantastic.
So why not use it in other dishes? Like to finish grilled shrimp?
Serve over rice, pasta, or just with bread to mop up the sauce.
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Shrimp with Garlic & Herbs
We did the shrimp in a perforated grill pan on the barbecue but a skillet will work. They cook in minutes.
- Prep Time: 10
- Marinate: 15 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Seafood
- 12oz (350gr) large shrimp
- 4 tbs butter, melted
- 2 tbs orange juice
- 2 tbs white wine
- 4 cloves garlic, minced
- 1 tbs olive oil
- 2 tbs fresh parsley, minced
- 2 tbs fresh basil, minced
- 1/4 tsp black pepper
- 1/4 tsp paprika
- Clean shrimp if needed, if not just rinse and let drain.
- Mix all remaining ingredients and pour 1/3 of it over shrimp.
- Marinate for 15 minutes.
- To cook on barbecue either put shrimp on skewers or cook in perforated grill pan with a little olive oil.
- To cook on stove add a little olive oil to a large frying pan and sauté over medium-high heat.
- Shrimp cook in 3-5 minutes and will curl and turn opaque when done
- While shrimp cook, heat sauce to a hard simmer.
- Remove from heat and keep warm.
- When shrimp are done, remove from heat, toss sauce and serve.
You could use oregano, marjoram, cilantro, or whatever fresh herbs you have on hand.
Serve as is with bread or over rice or pasta.
- Serving Size: 1/2 recipe
- Calories: 439
- Sugar: 1.5 g
- Sodium: 209.1 mg
- Fat: 31.1 g
- Saturated Fat: 15.5 g
- Trans Fat: 0 g
- Carbohydrates: 4.6 g
- Fiber: 0.5 g
- Protein: 35.2 g
- Cholesterol: 334.8 mg
Keywords: shrimp, garlic butter
Looking for more? Try Barbecued Shrimp.
Everybody loves looking at the fields of golden sunflowers….
Sadly, those golden fields don’t last long.
The fields are lovely for a week or 2, then they look like this for what seems like forever until harvested:
There were a lot of sunflowers planted this year and there is already rapeseed growing for next spring – both for vegetable oil.