Category : Seafood
Author : extremedzine
Hits : 4130
Date : 09/02/2003
1/2 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1 1/2 pounds fresh shrimp, shelled and deveined without tails 1/2 cup olive oil 4 cloves garlic, minced 1 shallot, chopped 1/2 cup fresh parsley, minced 1/2 teaspoon dried oregano, crushed 2 tablespoons white wine 2 tablespoons brandy
Prep Time: 20 MinutesCook Time: 20 MinutesReady in: 40 Minutes 1)In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture. 2)In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan. 3)In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat. 4)Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp. 5)Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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