Doyler's Kitchen
For the mid-winter cold weather, we've put together a meal that can be mostly oven-baked, and consists of readily available ingredients.
Serve the tasty Baked Shrimp with garlic and Vermouth sauce, Cheesy Potato Casserole and Green Beans with Tarragon
Leek Sauce, then finish off with Whiskey Butterscotch Apples. Get busy!
24 large raw shrimp, peeled
1/4 cup olive oil
1/4 cup Dry Vermouth
1/4 cup dry white wine
1/4 cup fresh lemon juice
grated rind of 1 lemon
4 Tablespoons of fresh parsley, finely chopped
6 cloves garlic, minced
1 Tablespoon fresh oregano, finely chopped,
or 1 teaspoon dried
1 Tablespoon fresh marjoram, finely chopped,
or 1 teaspoon dried
1 Tablespoon fresh thyme, finely chopped,
or 1 teaspoon dried
salt and freshly ground black pepper
Serves 4.
Mix together the oil, vermouth, wine, lemon juice, lemon rind, parsley, garlic oregano, marjoram and thyme in a medium saucepan. Bring just to the boil, then remove from the heat. Season to taste with the salt and pepper, then set aside to cool.
Place the shrimp in a baking dish large enough to hold them all in a single layer. Pour over the vermouth and herb mixture. Marinate for 1 or 2 hours at least.
Preheat the oven to 375 F. Bake the shrimp for 10 - 15 minutes, basting occasionally, until they turn pink. Serve hot with plenty of fresh, crusty bread to mop up the juice.
