Prep 15 mins
Cook 15 mins
Don't bother peeling the shrimp for an everyday meal -- just team them with cole-slaw and toasted bread (and napkins); follow it all with sliced bananas and pecan cookies. When it's time for a party, peel the shrimp, and place them on angel hair pasta tossed with a colorful selection of roasted bell peppers. From Bon Appetit.
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1⁄4 teaspoon cayenne pepper
- 3⁄4 cup dry white wine
- 2 tablespoons Worcestershire sauce
- 1 lb uncooked large shrimp
- toasted French bread
- Melt butter in heavy medium skillet over high heat.
- Add garlic, rosemary and cayenne pepper and stir 30 seconds.
- Add wine and Worcestershire sauce and boil until liquid is reduced by half, about 5 minutes.
- Add shrimp to sauce.
- Simmer until shrimp are just opaque in center, about 3 minutes for peeled or 5 minutes for unpeeled.
- Serve shrimp with toast.
- Makes 2 servings; can be doubled.
Oh. My. Just wonderful! DH and my only complaint...not enough dipping sauce! I realized this early on, luckily enouch, so I made twice the juice, and we sopped all of it up with toasted french bread. Totally delicious - spicy, satisfying, and wonderful. Can't wait to make this for friends. Thanks, Bev - superb meal!