Well here it fresh off the press, last nights bill of fair. 
INGREDIENTS:
3/4 pound large RAW shrimp (16-20 per Lb.)
2 Tbsp extra virgin olive oil
2 garlic clove
4 tsp minced fresh parsley leaves (divided)
3 Tbsp fresh lemon juice
1/3 cup Marsala wine
Pinch fresh ground white pepper
PREPARATION:
Wash, peel and devein the shrimp removing the tails. Peel and mince the garlic (do not use a press). Mince the parsley, ½ finely and ½ coarsely for garnish. Squeeze the lemon juice. Measure the wine.
COOKING:
Heat a sauté pan over a medium hot burner 'till the rim is warm, add oil and continue until it is hot but not smoking, add the garlic and 2 teaspoons of the parsley, and cook the mixture stirring over moderately high heat until the garlic is lightly browned.
Stir in the lemon juice, the Marsala, and pepper to taste. Add the shrimp, and cook them, stirring, for 4 to 6 minutes, or until they are just firm.
Transfer the shrimp to a heated platter, spoon the sauce over them, and sprinkle with the remaining parsley.
INGREDIENTS:
3/4 pound large RAW shrimp (16-20 per Lb.)
2 Tbsp extra virgin olive oil
2 garlic clove
4 tsp minced fresh parsley leaves (divided)
3 Tbsp fresh lemon juice
1/3 cup Marsala wine
Pinch fresh ground white pepper
PREPARATION:
Wash, peel and devein the shrimp removing the tails. Peel and mince the garlic (do not use a press). Mince the parsley, ½ finely and ½ coarsely for garnish. Squeeze the lemon juice. Measure the wine.
COOKING:
Heat a sauté pan over a medium hot burner 'till the rim is warm, add oil and continue until it is hot but not smoking, add the garlic and 2 teaspoons of the parsley, and cook the mixture stirring over moderately high heat until the garlic is lightly browned.
Stir in the lemon juice, the Marsala, and pepper to taste. Add the shrimp, and cook them, stirring, for 4 to 6 minutes, or until they are just firm.
Transfer the shrimp to a heated platter, spoon the sauce over them, and sprinkle with the remaining parsley.
Looking forward to trying this one, Morg. I also like your Blue Willow. I have a set myself. :-)
ReplyDeleteThanks Gayle. the china is my wife's lifetine collection. It is beautiful.
ReplyDeleteMade this again last night, but reduced the olive oil from 4 to 2 Tbsp. and upped the garlic by 1 clove. The changes made a discernable improvement on an already excellent dish.
ReplyDelete