Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Garlic And Rosemary Shrimp
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- #79285
serves/makes:
ready in:
under 30 minutes
under 30 minutes
7 reviews
ingredients
2 pounds medium shrimp
3 tablespoons butter
1/2 cup olive oil
1 large bulb garlic
2/3 cup white wine
4 tablespoons white wine vinegar
2 tablespoons lemon juice
1 red chili pepper
3 bay leaves
1 teaspoon salt
3 tablespoons chopped fresh rosemary
1 1/2 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
Garnishes
lemon slices
red chili peppers
fresh rosemary leaves
directions
Peel shrimp, leaving tails on, and devein, if desired. Set aside.
Cut garlic bulb in half crosswise. Separate and peel cloves, then chop rosemary and dried chili pepper.
Melt butter with olive oil in a skillet over medium-high heat. Add garlic and saute for about 2 minutes. Add next 8 ingredients and cook, stirring constantly, for 1 minute or until thoroughly heated.
Add shrimp and cook for 5-6 minutes or just until shrimp turn pink.
Serve over noodles and serve sliced bread for dipping. Garnish with lemon slices, red chili peppers, and fresh rosemary sprigs.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 12, 2014
Improvised a little and used half scallops and half shrimp. 1 bulb garlic sounded like too much so I only used 2 cloves. Also used fresh oregano instead of dried (if you are already using fresh rosemary why not use all fresh herbs?). Added a little more crushed red pepper for an extra kick. Heavenly indeed!
March 9, 2014
Made some edits based on the other reviews. 1 pound shrimp. 3 cloves garlic (love garlic). Omitted vinegar but increased the lemon juice to 3 tbs. Used all fresh herbs. Served with 12 ounces angel hair pasta. Wife thought it was the best meal I've made in a long time.
March 7, 2014
Made the recipe as written and it was very well received. Only thing was we thought 2 pounds of shrimp for 4 people was a lot. 1 1/2 would be plenty. But the leftovers were good too.
February 28, 2014
This was good but I'd reduce the vinegar amount. It was just a bit much with the wine and lemon juice. Overall good recipe though.
January 31, 2014
This was SOOOOO good! Thank you for sharing this recipe! Even my picky teenage daughter loved it.
January 30, 2014
Too much garlic, too much vinegar. Amount of pasta to serve with it would have been helpful. Ended up with more shrimp than pasta.
January 2, 2014
This recipe is delicious! The shrimp are perfectly done and the sauce is decadent with just the right balance of spice and buttery flavors. This is a new favorite for us. It's also a great recipe to serve for guests or the family.