Patricia's Pretty Good Shrimp
adapted from a recipe in Jane Brody's Good Seafood Book, p. 130
This is a simple recipe which can be served as an appetizer or over pasta or rice. Purists should check Jane Brody's recipe, which calls for raw shrimp.
- 1 pound pre-cooked, frozen jumbo shrimp, tails on
- defrost and rinse
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme leaves
- crush together herbs
- about 1/2 teaspoon salt
- about 1/2 teaspoon fresh ground black pepper
- about 1/2 teaspoon cayenne
- about 1/2 teaspoon red pepper flakes
- add these ingredients to herb mixture
- 1/2 cup white wine, such as an inexpensive Cúte du Rhone
- 2 tablespoons tomato paste
- 1 teaspoon white wine worcestershire sauce
- combine wet ingredients
- about 2 teaspoons minced garlic
In a 10 inch non-stick skillet over medium heat, briefly sautÚ garlic in wet ingredients. When the garlic begins to release an aroma, add herb-seasoning mixture. Stir to combine all ingredients and let the mixture come to a boil.
Add shrimp and toss so that each is coated with mixture. Because the shrimp is already cooked, remove after a minute or so. When shrimp and sauce have cooled, refrigerate for up to two days before serving.
Remove from refrigerator a half hour or less before serving; if shrimp are served too cold, the flavour is not as interesting.
- When served as an appetizer, the shrimp are very attractive on a bed of greens or surrounded with lightly cooked broccoli.
- Leftover sauce is good with pasta or rice.
- The Faithful Reader has good luck freezing extra blobs of tomato paste in little plastic sandwich bags, so she doesn't waste the rest of a tin on this recipe.
- The recipe says 'white wine worcestershire', and it means it. You may have a bit of an adventure finding it, which makes this recipe even more interesting, right?