|
0.5 cup all-purpose flour
0.25 teaspoon salt
0.5 teaspoon freshly ground black pepper
0.25 teaspoon cayenne pepper
1.5 pounds fresh shrimp, shelled and deveined without tails
0.5 cup olive oil
4 cloves garlic, minced
1 shallot, chopped
0.5 cup fresh parsley, minced
0.5 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy
|
|
|
In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
|
