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.

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