The best party of this main dish shrimp recipe is the delicious sauce that you serve with the shrimp. Serve this with lots of crusty French bread.
1 tablespoon olive oil
1/4 teaspoon crushed red pepper
8 garlic cloves, minced
1 bay leaf
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup dry white wine
2 tablespoons minced fresh parsley
1/4 teaspoon dried thyme
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add pepper, garlic, and bay leaf; sauté 30 seconds. Add shrimp and salt; sauté 3 minutes. Remove shrimp from skillet. Add wine, parsley, and thyme; bring to a boil, and cook until reduced to 1/4 cup (about 1 minute). Return shrimp to skillet; toss to coat. Discard bay leaf.
My family & I love this recipe. So quick, so easy, so yummy, so healthy. I usually substitute lemon balm for the parsley, because that's what's growing in the garden. Even my foodie neighbors, much better cooks than I, raved about this beautiful prep.
I don't know what I did that was so different from everyone else but this was not something I'd try to make again. I made exactly as directed - and still ended up adding the Tony Chachares like another reviewer said. My husband thought it was OK, but I thought it lacked flavor - maybe I just expected more flavor given the recipe title and all the great reviews.