Garlic-and-Rosemary Shrimp |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Use this recipe as either an appetizer or a main dish served over pasta. Ingredients:
1 pound unpeeled, medium-size fresh shrimp |
2 tablespoons butter or margarine |
1/4 cup extra virgin olive oil |
1 large garlic bulb |
1/2 cup dry white wine |
2 tablespoons white wine vinegar |
1 tablespoon lemon juice |
3 dried red chile peppers |
3 bay leaves |
1 teaspoon salt |
2 tablespoons chopped fresh rosemary |
1 teaspoon dried oregano |
1/2 teaspoon dried crushed red pepper |
garnishes: lemon slices, red chile peppers, fresh rosemary sprigs |
Directions:
1. Peel shrimp, leaving tails on; devein, if desired, and set aside.
2. Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb in half crosswise; separate and peel cloves. Add to butter mixture; saute 2 minutes.
3. Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.
4. Add shrimp; cook 5 to 6 minutes or just until shrimp turn pink. Garnish, if desired.
5. Note: If serving over pasta, remove bay leaves.
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