Summertime is barbecue time, but if it’s too hot or rainy in your part of the world for outdoor cooking, bring that seasonal, zesty taste of barbecue indoors with this easy shrimp recipe. You can turn up or down the heat according to your preference. Serve it hot from the skillet or at room temperature, it makes an excellent starter, tasty dinner, or a toothsome addition to the brunch buffet. Versatile!
½ cup Caesar Salad Dressing (I used Panera)
¼ cup Worcestershire sauce
2 tablespoons butter
2 teaspoons dried oregano
2 teaspoons smoked paprika
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
1 teaspoon hot pepper sauce (I used Crystal)
2 bay leaves
2 garlic cloves, finely minced
1 pound large shrimp, peeled and deveined
1/3 cup dry white wine
Thick slices of crusty bread
Combine first 11 ingredients (salad dressing through garlic cloves) in a large non-stick skillet. Bring to a boil, stirring occasionally. Add shrimp and simmer for 7 minutes until shrimp are fat and pink, stirring occasionally. Add wine, return to a simmer, and cook for 1 additional minute to heat through. Serve with bread and lemon wedges.
Makes 4 appetizer servings or 2 main dish servings.
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