- 2 pounds of unpeeled shrimp
- 6 or more cloves of diced garlic
- 2 whole bay leaves
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon of crushed black pepper
- 1 teaspoon of red pepper
- 1 tablespoon of salt
- 2 ounces of olive oil (butter, too, if you’re so inclined)
- a decent amount (to each his own on what constitutes “decent”) of dry white wine.
1. Start by heating the olive oil (and butter, if you like…we always add butter) in a frying pan, adding the shrimp (shells on, folks!), herbs and spices and sauteeing until the shrimp turn pink.
2. Add the wine and simmer the mixture for 5-7 minutes.
3. Serve with crunchy French bread and a salad of mixed greens.
We washed ours down with Joseph Drouhin’s LaForet Chardonnay, a reasonably priced bottle touted by The Washington Post last Fall as a "Wine of the Week."