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Ingredients
- 3 Tbsp. butter
- 2 x garlic cloves chopped
- 1 tsp dry rosemary
- 1/4 tsp cayenne pepper
- 3/4 c. dry white wine
- 2 Tbsp. Worcestershire sauce
- 1 lb uncooked large shrimp
- Â Â Toasted French bread
Directions
- Heat butter in heavy medium skillet over high heat. Add in garlic, rosemary and cayenne pepper and stir 30 seconds. Add in wine and Worcestershire sauce and boil till liquid is reduced by half, about 5 min. Add in shrimp to sauce. Simmer till shrimp are just opaque in center, about 3 min for peeled or possibly 5 min for unpeeled. Serve shrimp with toast.
- This recipe yields 2 servings;
- can be doubled.
- Comments: 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. Vanilla bread pudding with brandy sauce is a special finale.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 2 servings | |
| Calories 579 | |
| Calories from Fat 194 | 34% |
| Total Fat 21.93g | 27% |
| Saturated Fat 11.9g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 391mg | 130% |
| Sodium 838mg | 35% |
| Potassium 710mg | 20% |
| Total Carbs 27.23g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.29g | 2% |
| Protein 50.29g | 80% |
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