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. 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.
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.