Packed with bold flavors, a rosemary garlic shrimp saute comes together quickly in a single pan and makes enough for leftovers. Match it with a simple starch and a healthy vegetable for a perfect summer meal.
Ingredients
- 1-1/4 cups chicken or vegetable broth
- 3 tablespoons chopped ripe olives
- 1 small cayenne or other fresh red chile pepper, finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 4 garlic cloves, minced
- 2 teaspoons worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
Instruction
- In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half.
- Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.
