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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My husband's aunt shared this recipe with me more than 20 years ago. Not only is it a Christmas Eve tradition in my home, but in the homes of our grown children as well. Delores Hill, Helena, Montana Ingredients:
2 pounds uncooked jumbo shrimp, peeled and deveined |
1 cup olive oil |
2 garlic cloves, minced |
4 teaspoons dried rosemary, crushed |
2 teaspoons dried oregano |
2 bay leaves |
1 cup dry white wine or chicken broth |
3/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves. Cover and refrigerate for 2-4 hours.
2. Pour shrimp and marinade into a large deep skillet. Add wine or broth, salt and pepper. Cover and cook over medium-low heat for 10-15 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaves. Transfer with a slotted spoon to a serving dish. Yield: 4-6 servings.
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