Shrimp with Garlic, Chilies and Herbs

Name: Shrimp with Garlic, Chilies and Herbs
Yield: 4
Cuisine: Italian
Ingredients: 2 lb jumbo shrimp, peeled and deveined; 1/2 c olive oil, extra virgin; 4 clove garlic, thinly sliced; 4 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

By Marsha Gardner
@mrdick1950

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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Ingredients

2 lb

jumbo shrimp, peeled and deveined
1/2 c

olive oil, extra virgin
4 clove

garlic, thinly sliced
4

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
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How to Make Shrimp with Garlic, Chilies and Herbs

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.