Shrimp with Calamint, Garlic, and Red Chiles Recipe
From:
Field Guide to Herbs & Spices
, by
Aliza Green
INGREDIENTS
- 4 tablespoons extra virgin olive oil
- 2 pounds large, unpeeled, deveined shrimp
- 4 cloves thinly sliced garlic
- 2 seeded and thinly sliced red jalapeño or pasilla chiles
- 1/2 cup dry white vermouth
- 2 tablespoons chopped calamint
INSTRUCTIONS
- In a large, heavy skillet, heat 4 tablespoons extra virgin olive oil. Add 2 pounds large, unpeeled, deveined shrimp, 4 cloves thinly sliced garlic, and 2 seeded and thinly sliced red jalapeño or pasilla chiles and cook until the shrimp are opaque and the garlic is light brown.
- Pour in 1/2 cup dry white vermouth, add 2 tablespoons chopped calamint, and turn the shrimp over to cook 1 more minute. Season to taste with salt and pepper, toss to combine the flavors, and serve.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
