Dad's Amazing Brandied Shrimp

No, not my Dad's shrimp recipe, Ingrid Hoffmann's Dad. Ingrid of the Food Networks Simply Delicioso cooking show.

I know I sound like a broken record, but this was so quick and easy to make. I think I was able to complete everything, start to finish, in maybe 25 minutes. That included measuring all the ingredients, taking the tails off the shrimp, cooking, plating AND taking photos.

For some reason I had a lot of sauce left. Might be because I had a bit more shrimp than called for so I put in a bit more of the sauce ingredients. The photo that accompanied the recipe looked like the sauce had been cooked down quite a bit and that there was more of a glaze on the shrimp. Didn't matter. Mr. L loved the sauce. So much so that he used the remaining sauce as a dressing for the salad that went with dinner. I'm thinking this dish would work great over rice or noodles. I think it would work either way (cook down to more of a glaze or have more sauce). Hmm...dipping bread into any leftover sauce sounds good too.

Simple, very quick, very tasty dish. Except for fresh oregano and parsley I usually always have the ingredients for this on hand so I can see this becoming a regular meal especially on busy nights.

This came from the February 2008 issue of Fitness Magazine.

BRANDIED SHRIMP

2 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, finely minced
1 pound medium shrimp, peeled and deveined
2 teaspoons Worcestershire sauce
1/8 teaspoon Tabasco (or more to taste)
Salt and freshly ground pepper
1/2 cup ketchup
1 tablespoon chopped fresh oregano leaves
2 tablespoons brandy
2 tablespoons chopped fresh flat-leaf parsley

Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Stir in the shrimp, Worcestershire sauce, Tabasco and some salt and pepper. Let the mixture simmer until the shrimp are partially cooked and beginning to curl, about 2 minutes. Sir in the ketchup and oregano and simmer 2 more minutes, or until the shrimp are opaque and just cooked through. Add the brandy and parsley; stir to combine. Remove from heat and serve. Makes 4 servings at 253 calories each.

Note: I used shrimp that had already been peeled and deveined, all I had to do was take off the tails. I of course, used more Tabasco. I used organic sugar free ketchup.

Comments

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