Possibly one of my all time favorite meals. I love to cook and this recipe allows me to “do it all”, so to speak. Knife work, sauteeing and a bare minimum of broiler time to fuse all the flavors together. Easy peasy and as flamboyant as the flames from the brandy.
1/2 cup Flour
1/4 tsp Salt
1/2 tsp Fresh ground black pepper
1/4 tsp Cayenne pepper
1 1/2 lbs. Fresh shrimp, shelled and deveined
1/2 cup Olive oil
8 Cloves garlic, minced
1 Shallot, chopped
1/2 cup Fresh parsley, minced
1/2 tsp Dried oregano, crushed
2 Tbsp White wine
2 Tbsp Brandy
Mix thoroughly flour, salt, pepper and cayenne pepper. Dredge shrimp in flour mix.
Saute dredged shrimp in olive oil for 5 minutes on high heat. Transfer shrimp to a oven safe serving dish, leaving the oil in the pan.
Saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes and ladle over the shrimp.
Preheat your broiler for medium.
Deglaze the pan with the wine and brandy. Ignite it to burn off the alcohol. Loosen any browned bits and pour all contents over shrimp.
Broil 3-5 minutes and remove from broiler.
Serve over pasta, rice, or as an entree with some garlic cheese toast and lemon wedges. Garnish with shredded cheese.