Rosemary Garlic Shrimp

There are a few questions that are ever popular when getting to know someone, one of which is "What's your favorite food?" The trouble with that one is that I've never had an answer! I over think things.

Does it have to be a particular way of preparing it? Can it be a food class instead of one particular item? Can I list my top three instead? Because one of my favorite foods are onions but I like them prepared all different ways. If I was to choose my favorite most versatile food it would be cream cheese. I love it prepared a hundred different ways! But if I had to choose a favorite food 'group' in general it would be... seafood! I would gladly live on seafood if I could afford it. I'm sure I'd crave chicken, pork chops, a grilled rib-eye every once in a while, but my love for seafood of all sorts run deep and I'd have to have it so very often before I'd grow tired of it.

In honor of shrimp and sunny days (unlike the -10 degree's we currently have here outside my window) I give you a recipe from an old issue of Southern Living - back around 2003 or 2004. Of course people have been making it for years and years prior, but they copied it to one of their issues that Spring as well.

Rosemary Garlic Shrimp

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

Peel and devein shrimp, leaving tails on; set aside.

Melt butter with oil in a large skillet over medium-high heat. Separate and peel garlic cloves. Add to butter mixture, and sauté 2 minutes.

Stir in dry white wine and next 8 ingredients; bring to a boil. Boil, stirring occasionally, 8 to 10 minutes or until reduced by half and thoroughly heated.

Add half of shrimp. Cook 5 to 6 minutes or just until shrimp turn pink; remove with a slotted spoon. Cook remaining shrimp 5 to 6 minutes or just until shrimp turn pink. Serve with warm broth.Print Friendly and PDF