Marinated Shrimp
"A lovely snack anytime. The taste of the garlic is very subtle and so if you like garlic, you may need to add more."
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.
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Reviews
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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. -
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.
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We really enjoyed this for supper with rice and peas. Made for Herb of the Month. -
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. -
these were great! My little girl enjoyed them! Shrimp is her favorite and this is her new favorite way to eat them. Thanks, Coffee!
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Tweaks
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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
