Theres a lot of garlic here, although you can adjust the amount to suit your taste.Serve this dish with lots of crusty French bread to soak up the sauce.


1 tbsp olive oil

1/4 tsp crushed red pepper

8 tsp bottled minced garlic

1 bay leaf

1  1/2 ponds peeled and deviened large shrimp

1/4 tsp salt

1/2 cup dry vermouth

2 tbsp minced fresh parsley

1/4 tsp dried thyme

1. Heat oil in a large nonstick  skillet over medium high heat. Add pepper, garlic, and bay leaf; saute 30 seconds. Add shrimp and salt; saute 3 minutes. Remove shrimp from pan. Add wine, parsley, and thyme; bring to a boil, and cook until reduced to 1/4 cup (about 1 minute). Return shrimp to pan; toss to coat. Discard bay leaf.

YIELD: 4 servings




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