Paula’s Palate Shrimp

I have been making this Shrimp dish for many years and adapted it to near perfection. The great looking and delicious tasting Shrimp is always a hit and the most requested dish for repeat clients.  It is my “go to” dish to take to a party for a special appetizer. It’s also wonderful served over pasta as a main course. As always, buy local fresh gulf shrimp…it does make a difference. 

Ingredients:

2 pounds unpeeled, medium-size fresh raw gulf shrimpClick to see savings
2 tablespoons butter Click to see savings
1/4 cup extra virgin olive oil
1 large garlic bulb
1/2 cup dry white wine Click to see savings
1 tablespoons white wine vinegar
1 tablespoon lemon juice
6 dried red chile peppers
3 fresh bay leaves
1 teaspoon salt
3 tablespoons chopped fresh rosemary
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper

Garnish:

Lemon slices
Red chili peppers
Fresh rosemary sprigs
Fresh bay leaves

Method:

Peel shrimp, leaving tails on; devein and set aside.

Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb in half crosswise; separate and peel cloves. Add to butter mixture; sauté 2 minutes.

Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.

Add shrimp; cook 5 to 6 minutes or just until shrimp turn pink. Garnish, if desired. Note: If serving over pasta, remove bay leaves and chile peppers. For a large bowl, double or triple the recipe.