Garlic-and-Rosemary Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 pounds unpeeled, medium-size fresh shrimp |
1/4 cup butter or margarine |
1/4 cup extra-virgin olive oil |
1 large garlic bulb |
1 cup dry white wine |
1/4 cup white wine vinegar |
1/4 cup lemon juice |
4 dried red chile peppers |
3 bay leaves |
3/4 teaspoon salt |
1 tablespoon chopped fresh rosemary |
1 teaspoon dried oregano |
1/2 teaspoon dried crushed red pepper |
Directions:
1. Peel shrimp, leaving tails on; devein, if desired, and set aside.
2. Melt butter with oil in a large skillet over medium-high heat. Separate and peel garlic cloves. Add to butter mixture, and sauté 2 minutes.
3. Stir in dry white wine and next 8 ingredients; bring to a boil. Boil, stirring occasionally, 8 to 10 minutes or until reduced by half and thoroughly heated.
4. Add half of shrimp. Cook 5 to 6 minutes or just until shrimp turn pink; remove with a slotted spoon. Cook remaining shrimp 5 to 6 minutes or just until shrimp turn pink. Serve with warm broth.
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