Brandied Shrimp (Ingrid Hoffmann) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoons unsalted butter |
1 tablespoon extra-virgin olive oil |
3 garlic cloves, finely minced |
1 pound medium shrimp, peeled and deveined |
2 teaspoons worcestershire sauce |
1/8 teaspoon hot sauce (recommended: tabasco) |
salt and fresh black pepper |
1/2 cup ketchup |
1 tablespoon chopped fresh oregano leaves |
2 tablespoons brandy |
2 tablespoons chopped flat-leaf parsley |
Directions:
1. Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes, stirring often. Stir in the shrimp, Worcestershire sauce, hot sauce, salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes.
2. Stir in the ketchup and the oregano and simmer until the shrimp are opaque and just cooked through, 2 more minutes. Add the brandy and parsley, stir to combine, remove from the heat and serve.
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