• Tommy Centola

Shrimp with Garlic and Rosemary

Updated: Jan 4

Summer time is a great time of the year for Fresh Herbs. I thought that this week I would post two recipes that make use of fresh herbs. I grow herbs in my yard but I have also found them in most supermarkets.

1 1/2 pound large (21-25 count) Shrimp, peeled and deveined

2 medium-sized Garlic Cloves, minced

3 tablespoons Extra-Virgin Olive Oil

3/4 teaspoon Creole Seasoning

12 sprigs fresh Rosemary

2 tablespoons Butter

1/2 cup Dry Vermouth

In a large shallow bowl, combine the shrimp, garlic, olive oil and creole seasoning, and toss to coat evenly. Lightly crush 8 sprigs of the rosemary with your hands, add the shrimp and toss again. Cover and refrigerate for up to 8 hours, tossing occasionally.

In a large heavy skillet, melt the butter over high heat. Add the shrimp and the marinade, and cook, stirring, until the shrimp are pink, about 2 minutes. Reduce the heat to medium, cover and cook for about 3 minutes. With a slotted spoon, transfer the shrimp to a platter and discard the rosemary.

Pour the vermouth into the skillet and boil over high heat, stirring frequently until it reduces to a medium-thick glaze. Return the shrimp to  the pan and stir gently for about 1 minute. Add the remaining rosemary sprigs and serve warm over toast points.

Enjoy!!!

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