"Use this recipe as either an appetizer or a main dish served over pasta. If serving over pasta, remove bay leaves." — Southern Living magazine
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unpeeled, medium-size fresh shrimp
butter or margarine
extra virgin olive oil
dry white wine
white wine vinegar
dried red chile peppers
chopped fresh rosemary
dried crushed red pepper
Garnishes: lemon slices, red chile peppers, fresh rosemary sprigs
This is like a meal you would find at a fine restaurant. I have made this several times and played around w/ the ingredients, but it always came out the best when I followed the recipe exactly as stated with the exception of the amount of garlic (I use a full bulb). I have tried serving this over different types of pasta, but plain or organic wheat angel hair are by far the best for this; they best complement the overall delicacy of the meal. It is also great as an appertizer with soft bread.
One thing I find important is to not over cook the shrimp so that they do not get hard. I think the point of this recipe is to keep it light and tender all around. I watch the shrimp the whole time and as soon as they are all pink I take them off the heat, but leave them in the pan while serving. This recipe reqires close attention and babysitting, but it is pretty fast and as outstanding as it is, it deserves the attention while being cooked. A+
This recipe was good, but I thought there was way too much wine taste. I think I'll leave out the white wine vinegar next time & just use the real wine. I also minced the garlic instead of halves and I didn't use the peppers, just the crushed red pepper. To subdue the "too much wine" taste, I added a slight amount of flour & milk which also made the sauce a bit thicker and a touch of sugar. I can only give three stars since it was just too strong as original. Will try again in my own version, Thanks for the idea.
I was a bit nervous about the size of the garlic chunks, but the cooking time was enough that they were nice and tender. We ate it with bread to mop up the juice - next time we do this I am going to reduce the liquids a bit more before adding the shrimp. The amount of sauce would have been just right for pasta.
What a winner of a recipe this is! Spicy and so very yummy!
Doesn't taste good. Too rubbery
Over capellini, it is a gourmet dinner!
very easy to make, but I'd reduce the juices a bit more. All that garlic... wow and tasty, superb over linguine
Wonderful combination! I didn't add the dried chile peppers b/c I didn't have them on hand, but added fresh mushrooms and a few chopped green onions. Since I wanted this as a dinner , I added cooked angel hair to the pan and let the flavors immerse for a few minutes before serving. Not that the sauce needed anything but I tried adding 2T. half n half to give the pasta and shrimp a more creamy constistency. It was a great addition. Then I reseasoned with old bay. This was delicious with garlic bread!! Thank you for such an inspiring recipe!!
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