Total Time
20mins
Prep 10 mins
Cook 10 mins

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

Ingredients Nutrition

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

(9)
Most Helpful

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.

Annacia July 29, 2011

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.

Peter J February 25, 2010

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

NoraMarie February 18, 2010

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