BBQ Shrimp
Ingredients
Ingredients
- 2 - 2 ½ pounds head-on shrimp
- ¾ cup extra virgin olive oil
- ½ cup chardonnay or other dry white wine or beer
- ½-1 tsp crushed red pepper flakes (or more to taste)
- 2 tsp lemon-pepper
- 1 tsp kosher salt
- 2 tbsp fresh garlic, minced
- 2 tsp granulated garlic
- 1 tbsp dried oregano
- 4 tbsp fresh rosemary leaves, chopped (2 tbsp dried)
- 2 tbsp Lea & Perrins Worcestershire sauce
- 2 bay leaves
- ¾ cup heavy cream
- chopped fresh parsley for garnish
How-to
- Place all ingredients except cream in a large bowl
- Toss in raw shrimp
- Cover and marinate at least 1/2 but no more than 2 hours. Shrimp will start to cook if left in marinade for too long
- When shrimp is done marinating, heat a large skillet on a high fire
- Lift shrimp out of the marinade and stir fry (no deeper than 2 layers of shrimp) until the shrimp turn pink. Do this in batches if necessary
- When shrimp are pink (about 3 minutes), add the remaining marinade to the pan. Make sure you get every bit of it! Cook 2 minutes
- Add heavy cream and simmer another 1 to 2 minutes
- Adjust seasoning according to your taste
- Serve in bowls topped with the sauce, chopped parsley and lots of hot French Bread for dipping!
NOTE: For a great pasta dish, marinate peeled and deveined shrimp in the marinade above. Stir fry in a large skillet and then add the heavy cream. Serve over angel hair pasta