Marinated Shrimp

CoffeeB's Note:

A lovely snack anytime. The taste of the garlic is very subtle and so if you like garlic, you may need to add more.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 lbs jumbo shrimp , uncooked, peeled and deveined
• 1 cup olive oil
• 2 garlic cloves , minced
• 4 teaspoons dried rosemary , crushed
• 2 teaspoons oregano
• 2 bay leaves
• 1 cup dry white wine or 1 cup chicken broth
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper

Directions:

1. In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves.
2. Cover and refrigerate for 2-4 hours.
3. Pour shrimp and marinade into a large deep skillet.
4. Add wine or broth, salt and pepper.
5. Cover and cook over medium low heat for 10-15 minutes or until shrimp turn pink, stirring occasionally.
6. Discard bay leaves.
7. Transfer with a slotted spoon to a serving dish.

Reviews

[Annacia]

I made this recipe tonight using the broth option and it was delicious. I served them with garlic couscous and a mixed bean salad. The shrimp got raves all around and it's something that I'll be making again.

[Peter J]

Splendid! Shrimp / prawns normally don't soak up marinade too well so cooking in the marinade with stock added (which I used rather than wine) was a master stroke that really helped them take up the flavors. As the final step said to transfer using a slotted spoon I assumed it wasn't really supposed to produce a sauce and served over a fresh salad as a main. I like a good spot of garlic so used around double the quantity which I found pleasing without overpowering the herbs too much.

[NoraMarie]

We really enjoyed this for supper with rice and peas. Made for Herb of the Month.