awaze shrimp

Servings: 2-3

INGREDIENTS

1/2 pound large shrimp peeled and deveined (we used Argentinian pink shrimp)

4 table spoons Sauvignon Blanc or other white wine

1/3 cup Saba’s Awaze Sauce Original

2 tablespoons butter

2 cloves of garlic pressed (finely chopped)

1 tablespoon parsley chopped

1/2 lemons squeezed

DIRECTION

In skillet melt butter on medium-high add wine, lemon, garlic, awaze sauce, parsley - simmer to reduction. Add shrimp in a single layer. Cook about 2 minutes per side without stirring until shrimp turn pink.

Garnish with parsley and serve (lemon garnish optional)

Serve with or without vegetables

 We used “Queen of Greens, “Baby Kale sautéed with fresh garlic and olive oil  

INGREDENTS KALE WITH GARLIC and OLIVE OIL

1 teaspoon olive oil

2 clove garlic peeled and sliced

5 oz.  Baby Kale

 Bring water to boil add kale and cook for 2minutes - drain water thoroughly 

Heat olive oil in a sauté pan set over medium-high heat add garlic and kale to pan cook for 1 -2 minute