3 tablespoons butter
2 garlic cloves
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
3/4 cup dry white wine
2 tablespoons Worcestershire sauce
1 pound uncooked large shrimp
Toasted French bread
Directions: one line for each direction. When saved the lines will be numbered.
Melt butter in heavy medium skillet over high heat. Add garlic, rosemary and cayenne pepper and stir 30 seconds. Add wine and Worcestershire sauce and boil until liquid is reduced by half, about 5 minutes. Add shrimp to sauce. Simmer until shrimp are just opaque in center, about 3 minutes for peeled or 5 minutes for unpeeled. Serve shrimp with toast.
This recipe yields 2 servings; can be doubled.
Comments: Don’t bother peeling the shrimp for an everyday meal -- just team them with cole-slaw and toasted bread (and napkins); follow it all with sliced bananas and pecan cookies. When it’s time for a party, peel the shrimp, and place them on angel hair pasta tossed with a colorful selection of roasted bell peppers. Vanilla bread pudding with brandy sauce is a special finale.
Notes: Recipe from the article "30-Minute Main Courses: Home-Free For The Holidays" by Brooke Dojny and Melanie Barnard
