Saturday, August 23, 2008

Rosemary Shrimp

This recipe is absolutely FANTASTIC. My father sent it to me and after rave reviews from him, we had to try it ourselves. Now, it states shrimp as the protein, but we have since revised the recipe a bit and used chicken. It is totally up to you. Some people have allergies to shellfish, so please don't be afraid to try this recipe and mix it up a bit!! Thanks Dad for sending this to me. He did the cooking process a bit differently, but when Dave and I made this, we just cooked it until the shrimp/chicken was done and ate it. YUMMMY

...and yes that is 8 cloves of garlic.

2 Tablespoons Butter
¼ cup of Extra Virgin Olive Oil
8 Garlic Cloves peeled but left whole
½ cup dry white wine
2 Tablespoons white vinegar
1 Tablespoon fresh lemon juice
3 dried red chile peppers
3 bay leaves
1 teaspoon salt
2 tablespoons fresh rosemary chopped
1 tablespoon chopped fresh oregano or ( 1 teaspoon dried )
½ teaspoon dried crushed pepper flakes
1 pound medium shrimp peeled and deviened

Melt butter with oil in skillet over medium high heat. Add garlic cloves and sauté two minutes. Stir in wine and next eight ingredients. Watch out wine does not ignite. Cook stirring constantly for one minute. Add shrimp and cook for 5 minutes or until shrimp turn pink. Remove from heat and serve. We had roasted taters, onions and mushrooms with it.

Here is what I did different

I stopped the cooking and let the shrimp cool in the sauce. Then I placed the whole thing in a bowl and placed in ice box and let the flavors meld.

A couple of hours prior to eating I took the shrimp out of the ice box and let them come to room temp and when we were ready to eat I removed the shrimp and reheated the sauce. I removed the sauce from the heat and added the shrimp back in and let them heat up with the residual heat.

Mom ate the garlic and it was super and spicy


1 comment:

Phaedra said...

Well, Dave and I made this again tonight and it was fabulous. Y'all really should try it!!!