Garlic and Rosemary Shrimp

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Book Description

Get every single kitchen tested recipe from the past year’s issues of Southern Living magazine in one sensational cookbook. Southern Living Annual Recipes 2001! Nearly 900 sure-fire mealtime miracles, all made with easy to find, easy to use ingredients, all in one big, brand-new book. Plus, you’ll find tips and techniques from the pros, new make-ahead options, updated family favorites, dazzling full-color photos, and more!

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Southern Living 2001 Annual Recipes: Every Single Recipe From 2001

Authors:

Date: December 2001

ISBN: 0848724534

Publisher: Oxmoor House

Hardcover

ORDER/INFO

Garlic and Rosemary Shrimp
Recipe from: Southern Living 2001 Annual Recipes
Cookbook Heaven at Recipelink.com

Prep: 20 minutes
Cook: 10 minutes
Yield: 4 servings

1 pound unpeeled, medium-size fresh shrimp
2 tablespoons butter or margarine
1/4 extra-virgin olive oil
1 large garlic bulb
1/2 cup dry white wine
2 tablespoons white wine vinegar
1 tablespoon lemon juice
3 dried red chile peppers
3 bay leaves
1 teaspoon salt
2 tablespoons chopped fresh rosemary
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
Garnishes:
lemon slices, red chile peppers, fresh rosemary sprigs

Peel shrimp, leaving tails on; devein, if desired, and set aside.
Melt butter with oil in a skillet over medium-high heat. Cut garlic in half crosswise; separate and peel cloves. Add butter mixture; saute 2 minutes.
Stir in wine and next 8 ingredients; cook stirring constantly, 1 minute or until thoroughly heated.
Add shrimp; cook 5 to 6 minutes or until shrimp turn pink. Garnish, if desired.

Note: If serving over pasta, remove bay leaves.

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