Shrimp with Garlic, Chilies and Herbs
By
Marsha Gardner
@mrdick1950
1
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.
Ingredients
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2 lbjumbo shrimp, peeled and deveined
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1/2 colive oil, extra virgin
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4 clovegarlic, thinly sliced
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4red jalapeno peppers, seeded and thinly sliced
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1/2 cdry white wine
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1/4 cfresh mint leaves
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1/4 cfennel fronds, chopped
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3 Tbspmarjoram leaves, fresh
How to Make Shrimp with Garlic, Chilies and Herbs
- 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.
