Garlic-and-Rosemary Shrimp

Recipe from


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

Preparation

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

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.

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.

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.

Note:

March 2004