marsha-tbay
Well-known member
from Gourmet Gallery
24-30 raw jumbo shrimp, shelled and deveined
1/2 tsp salt
1/2 c olive oil
3 cloves garlic, crushed
1/2 c brandy
1 c heavy cream
1/4 tsp white pepper
1/2 tsp oregano
1 small onion, minced, sauteed in 1/2 tbsp butter
1/2 c dry white wine
2 16oz cans peeled tomatoes, drained and chopped
Split shrimp down the back and sprinkle with salt. Heat oil in a large skillet; cook garlic 2-3 minutes. Add shrimp, cook 5 minutes. Stir in brandy; continue cooking 3 to 4 minutes. Add cream; cook, stirring constantly, until brandy and cream are almost cooked down. Add pepper, oregano, sauteed onion, wine and tomatoes. Cook 10 miutes longer.
Serves 6
24-30 raw jumbo shrimp, shelled and deveined
1/2 tsp salt
1/2 c olive oil
3 cloves garlic, crushed
1/2 c brandy
1 c heavy cream
1/4 tsp white pepper
1/2 tsp oregano
1 small onion, minced, sauteed in 1/2 tbsp butter
1/2 c dry white wine
2 16oz cans peeled tomatoes, drained and chopped
Split shrimp down the back and sprinkle with salt. Heat oil in a large skillet; cook garlic 2-3 minutes. Add shrimp, cook 5 minutes. Stir in brandy; continue cooking 3 to 4 minutes. Add cream; cook, stirring constantly, until brandy and cream are almost cooked down. Add pepper, oregano, sauteed onion, wine and tomatoes. Cook 10 miutes longer.
Serves 6