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
- 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
How to Make Shrimp with Garlic, Chilies and Herbs
- 1Split 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. - 2Add wine and remaining olive oil. Turn shrimp over and cook 2-3 minutes more, until bright pink all over and still flexible.
- 3Add mint, fennel and marjoram and toss through. Pour into a warm serving bowl and serve.
- 4We 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.
