Marinated Shrimp

Name: Marinated Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 serving(s)
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

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."

Download

photo by Peter J

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

In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves.
Cover and refrigerate for 2-4 hours.
Pour shrimp and marinade into a large deep skillet.
Add wine or broth, salt and pepper.
Cover and cook over medium low heat for 10-15 minutes or until shrimp turn pink, stirring occasionally.
Discard bay leaves.
Transfer with a slotted spoon to a serving dish.

Questions & Replies

Got a question? Share it with the community!

Reviews

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.

Annacia
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.

Peter J
We really enjoyed this for supper with rice and peas. Made for Herb of the Month.

NoraMarie
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.

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

Realtor by day, Chef by night

see 4 more reviews

Tweaks

I made this for "Every day is a Holiday" tab game. Oh boy!! We loved it! Great for a snack, but also great for part of a lunch or dinner. My DH wants me to send it to his sister, since they do a lot of entertaining, and this would be great for something like that. I followed the recipe exactly, and used the wine instead of the chicken broth. To be honest, at first bite I thought, nice but that was all. But when I ate more, the subtleties of the flavor started coming through. I did make the full amount, but to be honest it served only the two of us. And had I been by myself, I would have simply eaten it all - alone. Thanks CoffeeB, for a great recipe

Kayne