Rosemary Shrimp
Author: 
 
Recipe Name: Rosemary Shrimp Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 8 garlic cloves, minced
  • ½ cup dry white wine or low-sodium chicken stock
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 3 bay leaves
  • 1 teaspoon kosher salt
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • ½ teaspoon dried crushed red pepper
  • 1 pound medium shrimp, peeled with tails on and deveined
  • Rosemary sprigs for garnish
Instructions
  1. Melt the butter with the oil in a large skillet over medium-high heat. Add the garlic and sauté 1 minute. Stir in the wine or stock, vinegar and juice, cooking 1 minute longer. Add the bay leaves, salt, rosemary, oregano and crushed pepper. Cook 2 minutes, stirring constantly.
  2. Add the shrimp and cook 4 minutes or just until shrimp turn pink. Remove the bay leaves and discard. Garnish with the rosemary sprigs and serve as an appetizer or over hot cooked pasta.
  3. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/remember-rosemary/