Gulf Shrimp With Lemon and Garlic Recipe

Course

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Sea Food

10 min

10 minutes

60 minutes

80 minutes

6-8 Servings

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Ingredients:

2/3 cup olive oil 1/2 cup lemon juice 1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper 2 pounds fresh shrimp, peeled, deveined 3 tablespoons unsalted butter
1 clove garlic, sliced 1/2 to 1 cup blanched slivered almonds
1 dash Tabasco sauce, or to taste 1/2 cup dry vermouth, dry white wine, or chicken broth plus 1 tablespoon lemon juice
1 tablespoon finely chopped green onion tops

In a glass bowl or other nonreactive dish, combine olive oil, lemon juice, salt, and pepper. Add shrimp and marinate for 1 hour. Melt butter in large skillet; add the sliced garlic and shrimp. Reserve marinade and set aside.
Stir-fry the shrimp over medium heat until pink. Discard garlic; remove shrimp to a warm platter and keep warm.
Sauté slivered almonds in butter until lightly browned; add the reserved marinade, hot pepper sauce, and vermouth or dry white wine. Bring to a boil, stirring. Pour sauce over shrimp. Sprinkle with finely chopped green onions before serving. Serve with hot cooked rice or pilaf.