HungryBastard.com

Man we are on a shrimp roll lately(no pun intended). The shrimp were cooked perfectly! There are so many times where we’ve overcooked our shrimp and they’ve turned out rubbery– not with this one! Served with a mixture of corn, green beans, garlic and cherry tomatoes cooked lightly in olive oil. Perfect and Yummy!!!

Ingredients:

• 1.5 lbs. fresh shrimp, shelled and deveined without tails
• 1 c. flour
• 1/2 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 tsp. chili powder
• 1 c. olive oil
• 8 cloves garlic, minced
• 2 shallots, chopped
• 1 c. fresh parsley, chopped
• 1 tsp. dried oregano, crushed
• 1/4 c. white wine
• 1/4 c. brandy

Directions:

1. In a large freezer bag, combine flour, salt, pepper and chili powder. Mix thoroughly. Add the shrimp and shake well to coat each shrimp.
2. In a large skillet, saute dredged shrimp in olive oil for about 5 minutes over medium-high heat. Stir frequently to prevent burning. Transfer shrimp with a slotted spoon/ladle to a serving dish, leaving the oil in the pan.
3. In the same pan, saute the garlic, shallots, parsley, and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat.
4. Pour the wine and brandy into the skillet and cook on high for about 2 minutes, stirring freqently to loosen any browned bits on the bottom of the skillet; pour over shrimp.
5. Mix the shrimp dish well and serve.