Garlic-and-Rosemary Shrimp
Use this recipe as an appetizer or served over pasta as a main dish.
Ingredients
Makes 4 servings
Prep: 20 min., Cook: 10 min.
- 1 pound unpeeled medium-size fresh shrimp
- 2 tablespoons butter or margarine
- ¼ cup extra-virgin olive oil
- 1 large garlic bulb
- ½ cup dry white wine
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon dried crushed red pepper
- 3 dried red chile peppers
- 3 bay leaves
Garnishes:
- lemon slices
- red chile peppers
- fresh rosemary sprigs
Instructions
- Peel shrimp, leaving tails on; devein, if desired, and set aside.
- Melt butter with oil in a large skillet over medium-high heat.
- Cut garlic bulb in half crosswise; separate and peel cloves.
- Add to butter mixture, and sauté 2 minutes.
- Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.
- Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink.
- Garnish, if desired.
Notes & Wine Advice
If serving over pasta, remove and discard bay leaves.