Shrimp alla Venezia
(serves 8 as an appetizer)
24 large shrimp
2-4 T olive oil
6 cloves garlic, minced
2 T fresh thyme, chopped
½ t crushed red pepper
1 cup white wine
4 T butter
Salt to taste
In sauté pan, heat 2 T oil over medium high heat. When oil is hot add shrimp and cook, stirring, about 4 minutes until pink. If your pan is not large enough to fit all the shrimp comfortably, you may need to repeat this step. When shrimp are just cooked, remove with slotted spoon and reserve.
Returning to pan, add garlic, thyme and crushed red pepper. Cook until fragrant and garlic is golden. Deglaze with white wine and reduce by half. Stir in butter a tablespoon at a time.
Return shrimp to pan, season with salt, and stir to coat. Divide shrimp and sauce evenly onto individual plates.
(serves 8 as an appetizer)
24 large shrimp
2-4 T olive oil
6 cloves garlic, minced
2 T fresh thyme, chopped
½ t crushed red pepper
1 cup white wine
4 T butter
Salt to taste
In sauté pan, heat 2 T oil over medium high heat. When oil is hot add shrimp and cook, stirring, about 4 minutes until pink. If your pan is not large enough to fit all the shrimp comfortably, you may need to repeat this step. When shrimp are just cooked, remove with slotted spoon and reserve.
Returning to pan, add garlic, thyme and crushed red pepper. Cook until fragrant and garlic is golden. Deglaze with white wine and reduce by half. Stir in butter a tablespoon at a time.
Return shrimp to pan, season with salt, and stir to coat. Divide shrimp and sauce evenly onto individual plates.
