1 each to 1 1/2 lbs unshelled shrimp
1/3 cup olive oil
1/3 cup butter
4 each cloves garlic, minced or pressed
1 teaspoon dried thyme
1 teaspoon dried rosemary, crumbled
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper (or to taste)
2 tablespoon sweet paprika
2 tablespoon worchestershire sauce
1/2 cup dry white wine
2 tablespoon fresh lemon juice
Rinse the shrimp and set aside. Heat the oil and butter in a large heavy skillet until the butter is melted. Saute the onions and garlic over medium heat for 4 to 5 minutes until the onions are softened. Stir in the thyme, rosemary, black pepper, cayenne, paprika and the shrimp. Saute for another minute or so, stirring to turn the shrimp. Pour in the Worcestershire sauce, wine and lemon juice; simmer for 3 to 4 minutes until the shrimp are pink and tender, but be very careful not to overcook them. Makes 3 to 4 servings.
Per 6-ounce serving: 374 calories; 21.1 g protein; 28.4 g fat; 4.8 carbohydrate; 405 mg sodium; 221 mg cholesterol.
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