Rate this recipe
5/5
(2 Votes)
Ingredients
- 2 pounds large (21 - 30 count) Louisiana shrimp, peeled and deveined, with tails left on
- 3/4 C olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 3 bay leaves
- 6 - 10 cloves unpeeled garlic, mashed
- 1/2 C dry white wine
- French bread
Details
Servings 2
Preparation
Step 1
Add the shrimp, oil, salt, pepper, oregano, rosemary, bay leaves, and garlic to a large skillet set over medium-high heat.
Cook, stirring occasionally, for 5 to 7 minutes until shrimp are pink and the liquid in the pan is nearly gone.
Reduce heat to medium-low and add the wine. Cook at a low simmer until the liquid is reduced by half, about 5 to 7 minutes.
Serve the shrimp hot with the pan juices. Use French bread to mop up the sauce.
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