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Garlic-and-Rosemary Shrimp

Source of Recipe


Southern Living, March 2004






List of 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 tsp salt
  
• 1 Tbsp chopped fresh rosemary
  
• 1 tsp dried oregano
  
• 1/2 tsp dried crushed red pepper
  






Instructions



1. Peel shrimp, leaving tails on; devein, if desired, and set aside.
   
   
2. 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 wine and next 8 ingredients; bring to a boil. Boil, stirring occasionally, 8 to 10 minutes or until reduced by half and thoroughly heated.
   
   
3. 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. Discard bay leaves. Serve shrimp with warm broth.
   
   Makes 12 appetizer servings.