Marinated Shrimp

Submitted by CoffeeB

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

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 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
• 1⁄4 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.

 

[NorthwestGal]

I served this over basmati rice (which I pepped up the rice with red pepper flakes). And my husband and I positively loved this dish. I agree with another reviewer who thought the sauce was too runny. It didn't soak into the rice like I thought it would, but that's OK because we used the extra sauce as a dipper for the shrimp (which I just whisked a little melted butter into the extra sauce). Delicious! I will definitely make this again and leave the wine at 1 cup, but reduce the olive oil to 1/2 cup. And I increased the garlic to 4 cloves and salt/pepper to 1 teaspoon each to suit our tastebuds, and it was superb! Thanks, CoffeeB. Made for Herb of the Month (Feb 2010) in the French Forum.

 

[Realtor by day, Chef by night]

these were great! My little girl enjoyed them! Shrimp is her favorite and this is her new favorite way to eat them. Thanks, Coffee!