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.


★★★★★ 1 vote



  • 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


  1. 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.
  2. Add wine and remaining olive oil. Turn shrimp over and cook 2-3 minutes more, until bright pink all over and still flexible.
  3. Add mint, fennel and marjoram and toss through. Pour into a warm serving bowl and serve.
  4. 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.

Printable Recipe Card

About Shrimp with Garlic, Chilies and Herbs

Course/Dish: Fish Seafood
Regional Style: Italian

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