Shrimp with Garlic, Chilies and Herbs

Marsha Gardner


The jalapenos are a bit spicy but the fennel and mint cool the dish down a bit. Make sure to sop up the cooking juices with a great bread. Serve with or without pasta, either way is delicious.

pinch tips: How to Perfectly Cook Fish in a Pan





2 lb
jumbo shrimp, peeled and deveined
1/2 c
olive oil, extra virgin
4 clove
garlic, thinly sliced
red jalapeno peppers, seeded and thinly sliced
1/2 c
dry white wine
1/4 c
fresh mint leaves
1/4 c
fennel fronds, chopped
3 Tbsp
marjoram leaves, fresh

Directions Step-By-Step

Split the shrimp in half lengthwise.

In a 12-inch saute` pan heat 1/4 cup olive oil until smoking. Add shrimp, garlic and jalapenos and cook until shrimp has turned bright pink on one side but the garlic is still light brown, 4-5 minutes.
Add wine and remaining olive oil. Turn shrimp over and cook 2-3 minutes more, until bright pink all over and still flexible.
Add mint, fennel and marjoram and toss through. Pour into a warm serving bowl and serve.
We eat this several ways. My favorite is straight from a bowl with a great bread to sop up the cooking juices or served over linguine or capellini.

About this Recipe

Course/Dish: Fish, Seafood
Regional Style: Italian