Everybody loves shrimp. Well, unless you have a shrimp allergy or an aversion to shrimp based on religious belief, the chances are pretty good that you like well prepared shrimp. Whether it is an appetizer or a main course shrimp is usually a hit.

There are exceptions to the everybody loves shrimp rule. I hate shrimp that has been overcooked and getting shrimp cooked right can be a challenge. There is something about the frozen shrimp appetizer ring that is sold in supermarkets across the land that drives me screwy. Now while I am a big fan of bringing an app that is easy, bringing a water logged, tasteless, boiled shrimp just doesn’t cut it.

Following is a recipe that is a sure winner. Whether you serve it with toothpicks as an appetizer or as a main course, the chances are you will be delighting your guests. There are several reasons that this recipe works so well;

1. Brining the shrimp adds to the flavor and texture
2. Using the shells and wine to develop a stock adds dimension
3. Poaching the shrimp briefly in the stock reduces the risk of overcooking and adds flavor
4. The combination of garlic and lemon is delightful
5. The use of cornstarch adds fat like lubricity (Try the recipe without butter.)
6. The shrimp and sauce can be made in advance and added together at the last minute

Give this recipe a try for your next wine group.

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