Prep 15 mins
Cook 4 mins
- 16 uncooked large shrimp, , tails intact (, tails intact)
- 5 tablespoons dry white wine
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1⁄16-1⁄8 cup cup butter
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried oregano
- 1⁄8 teaspoon ground cumin
- salt and pepper
- prepared rice (, to serve with shrimp)
- Cut each shrimp in half lengthwise.
- Combine the wine, oil and minced garlic in a medium bowl.
- Add shrimp and stir to coat.
- Cover tightly and refrigerate the shrimp mixture 2 to 24 hours.
- After marinating time, melt butter in skillet over medium heat.
- Add the shrimp with marinade, basil, oregano and cumin.
- Season with salt and pepper.
- Stir until shrimp are pink, about 4 minutes.
- Serve immediately with cooked rice.
Excellent dish. I did marinade the shrimp about 24 hours. Cooked as described and added some red pepper flakes. Used extra garlic too. Easy and simple to do.
I made this for my surf and turf dinner last weekend. I marinated fro 24 hours, and included the spices in the marinade, rather than adding at cooking time. This was very easy, and I'll definately use the method again, as the shrimp were tender and perfectly cooked. My only complaint was that the cumin seemed to be a really odd taste with the shrimp, but only when they were hot. I had the leftovers as a cold snack the next day, and the flavor was fine. I think this would be great over pasta, but I'll omit the cumin next time. Thanks for posting!