- 1 lb. shrimp, cleaned and peeled
- 2 tbsp. olive oil
- To taste: salt & pepper
- 3 cloves garlic, minced
- 1 tbsp. butter
- 1 tbsp. parsley, chopped
- 1 lemon, juiced
- 1 lemon, peel (for zest)
- 1 head cabbage, shredded
- 1 large yellow onion, sliced thin
- 2 cloves
- ¼ cup Garlic, minced
- ¼ cup olive oil
- 1 tbsp. white wine
- 1 tsp. salt
- 1 tsp. pepper
For the Shrimp
Heat oil in a medium pan, add shrimp and season, Cook for 2 minutes.
Add garlic to pan, sauté until shrimp is almost done.
Add butter, lemon, lemon zest and parsley to pan, finish cooking and reserve.
For the cabbage & onions
Heat oil in large pan, sauté cabbage, onions, and garlic until softened.
Add to pan, and let moisture cook off. Then season.
Divide filling between 8-12 soft flour shells, top with shrimp, and garnish w/ parsley. Serve.