This is my new favorite shrimp recipe. The herbs give it a richness. The peppers give it some heat. Allowing the oil to infuse with the flavors prior to cooking the shrimp allows those flavors to embed themselves in the cooking process.
I like to cook shrimp with the exoskeletons intact. Much of the flavor is packed into those shells. Sauteing them in the shell adds a lot of flavor to the dish.
We ate the shrimp with one of our favorite side, asparagus and carrots roasted with olive oil, rosemary and thyme.
Ingredients
- 1 pound unpeeled medium-size fresh shrimp
- 2 tablespoons ghee
- 1/4 cup extra virgin olive oil
- 1 bulb garlic
Wine & Seasonings
- 1/2 cup dry white wine
- 2 tablespoons white wine vinegar
- 1 tablespoon Lemon juice
- 1 or 2 dried thai chili pepper
- 1/2 teaspoon dried crushed red pepper
- 3 bay leaves
- 1/4 teaspoon Salt
- 2 tablespoons chopped fresh rosemary or dried
- 1 teaspoon Dried oregano
Servings:
Units:
Instructions
- Melt ghee and olive oil in a skillet over low heat.
- Separate the garlic cloves from the bulb. Smash them with a chef knife laid flat.
- Add to butter and oil. Saute for 2 minutes.
- Add the wine and seasonings. Let it simmer for 5-10 minutes stirring occasionally.
- Raise the pan temperature to medium-high
- Add shrimp, cooking for 2-3 minutes until starting to turn pink.
- Turn the shrimp over and cook on the other side for about 2 minutes until just cooked through.
- Remove shrimp to a serving dish
- Pour the remaining pan ingredients through a fine sieve into a small bowl.
- Either drizzle the infused oil over the shrimp or serve it on the side as a dipping sauce.
- Garnish with lemon slices and fresh rosemary
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