Garlic and Rosemary Shrimp |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I came across this recipe when looking for things to make with herbs that I grow. Although I haven't made this yet I am planning on making it soon. Recipe source: local newspaper Ingredients:
3 lbs unpeeled medium shrimp |
1/4 cup butter or 1/4 cup margarine |
1/4 cup olive oil |
1 large head of garlic, the whole thing, peeled and separated into cloves |
1 cup white wine |
1/4 cup white wine vinegar |
1/4 cup lemon juice |
4 dried hot red chili peppers |
3 bay leaves |
3/4 teaspoon salt |
1 tablespoon fresh oregano or 1 teaspoon dried oregano |
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary |
1/2 teaspoon dry crushed red pepper |
Directions:
1. Peel shrimp, leaving tails on and set aside.
2. In a large skillet melt butter and oil over medium high heat. Add garlic cloves to butter/oil mixture and sauté for 2-4 minutes.
3. Stir in wine and next 8 ingredients (vinegar- crushed red pepper). Bring to a boil, stirring occasionally for 10 minutes or until reduced by half.
4. Add half of the shrimp cooking 5 minutes or until shrimp turns pink.
5. Remove shrimp from pan with slotted spoon and set aside.
6. Cook remaining shrimp for 5 minutes or until shrimp turns pink.
7. Strain broth.
8. Serve shrimp with strained broth, if desired.
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