Thursday, June 20, 2013

Rosemary Shrimp of Bayou LaBatre, AL

1/4 cup olive oil
2 lbs. fresh shrimp, pelled, deveined
2 bay leaves
1 tsp salt
1/2 TBSP chopped fresh rosemary
7 or 8  cloves garlic, crushed
1 tsp black pepper
2 tsp. chopped fresh oregano
1/2 tsp lemon juice
1/4 cup dry white wine

Heat the olive oil in a saute pan. Add the shrimp, bay leaves, salt, rosemary, garlic, pepper, and oregano. Saute over low heat for 5 min. or until shrimp are pink. Add wine and lemon juice. Simmer for 10 min. Remove bay leaves and discard. Serve with French bread to dip in the sauce.

4 servings


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