Garlic and rosemary shrimp
Ingredients:
3 lb. medium shrimp, unpeeled
1/4 c. butter
1/4 c. olive oil
1 lg. bulb garlic
1 c. dry white wine
1/4 c. white wine vinegar
1/4 c. 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
How to:
Peel shrimp, leaving tails on, devein and set aside.
Melt the butter with oil in a large skillet over medium-high heat. Separate and peel the garlic cloves and add to the butter mixture. Saute for two minutes. Stir in the white wine, white wine vinegar, lemon juice, chile peppers, bay leaves, salt, rosemary, oregano and crushed red pepper and bring to a boil. Boil stirring occasionally for 8 to 10 minutes o until reduced by half and thoroughly heated.
Add half of the shrimp and cook for 5 to 6 minutes or just until the shrimp turn pink. Remove with a slotted spoon.
Cook the remaining shrimp for 5 to 6 minutes or until the shrimp turn pink.
Serve with the warm broth.
Makes 12 appetizer servings.
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.