Garlic-and-Rosemary Shrimp

Southern Living
Garlic-and-Rosemary ShrimpRecipe
Use this recipe as either an appetizer or a main dish served over pasta.
4 servings


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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


Prep: 20 Minutes
Cook: 10 Minutes

Peel shrimp, leaving tails on; devein, if desired, and set aside.

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.

Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.

Add shrimp; cook 5 to 6 minutes or just until shrimp turn pink. Garnish, if desired.

Note: If serving over pasta, remove bay leaves.

Created date

December 2001