Shrimp Moscato

Hey Everybody!

Today's dish is Shrimp Moscato!  It is so simple and quick to prepare.  Phillip was hungry late one night. He wanted something more than chips or pretzels to satisfy his hunger pangs.  We had some shrimp in the freezer and he started experimenting with the Moscato wine while cooking.  Well, it was really good.  You can serve this shrimp over rice or pasta and have something really special without breaking your back.  This is also a good week night dinner.  So here we go!

You will need the following:

* Shrimp - whatever size you choose, I like jumbo.
* Moscato Wine
* Butter
* Your favorite seasonings
* Olive Oil

Heat your pan with a little olive oil.

Add shelled shrimp to the hot pan.

While cooking add your favorite seasonings.  I added Morton's Nature's Seasoning, pepper and believe it or not, McCormick's Montreal "Chicken" Seasoning.

Saute' and add 2 heaping tablespoons of butter.

Pour approximately a 1/4 cup of the Moscato wine and continue to saute' the shrimp.

Lower your heat and let simmer for 3-4 minutes.  You don't want to over cook the shrimp.

Once bright pink, remove from the heat and serve.

Enjoy!