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Category: Seafood
Prep Time: Cook Time: Total Time:
3 lb unpeeled, medium-size fresh shrimp
1/4 cup butter
1/4 cup olive oil
1 garlic head, cloves peeled and separated
1 cup water
1/4 cup wine vinegar
1/4 cup lemon juice
1 tsp freshly ground black pepper
3 bay leaves
3/4 tsp salt
1 tbsp chopped fresh rosemary
1 tsp dried oregano
1/2 tsp dried crushed red pepper
Peel shrimp, leaving tails on; devein, and set aside.
Melt the butter with oil in a large skillet over medium-high heat. Add the garlic to butter/oil mixture, and saute for 2-3 minutes. Stir in the water and next 8 ingredients; bring to a boil. Boil, stirring occasionally, 8 to 10 minutes until reduced by half.
Add half of the shrimp. Cook 5 to 6 minutes until shrimp turn pink; remove with a slotted spoon. Cook remaining shrimp. Serve the shrimp with broth from the pan. Makes 12 appetizer servings
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GARLIC ROSEMARY SHRIMP
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Category: Seafood
Prep Time: Cook Time: Total Time:
3 lb unpeeled, medium-size fresh shrimp
1/4 cup butter
1/4 cup olive oil
1 garlic head, cloves peeled and separated
1 cup water
1/4 cup wine vinegar
1/4 cup lemon juice
1 tsp freshly ground black pepper
3 bay leaves
3/4 tsp salt
1 tbsp chopped fresh rosemary
1 tsp dried oregano
1/2 tsp dried crushed red pepper
Peel shrimp, leaving tails on; devein, and set aside.
Melt the butter with oil in a large skillet over medium-high heat. Add the garlic to butter/oil mixture, and saute for 2-3 minutes. Stir in the water and next 8 ingredients; bring to a boil. Boil, stirring occasionally, 8 to 10 minutes until reduced by half.
Add half of the shrimp. Cook 5 to 6 minutes until shrimp turn pink; remove with a slotted spoon. Cook remaining shrimp. Serve the shrimp with broth from the pan. Makes 12 appetizer servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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