Shrimp in Garlic Sauce
Yield
6 servingsPrep
15 minCook
35 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Cloves |
garlic
minced |
*
|
| ½ | cup |
vermouth
dry |
* |
| 1 ½ | teaspoon |
oregano
dried |
|
| ⅓ | cup |
lemon juice
fresh |
|
| 24 | each |
shrimp
uncooked, peeled, deveined |
*
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
olive oil
|
|
| ¼ | cup |
parsley leaves
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Cloves |
garlic
minced |
*
|
| 118 | ml |
vermouth
dry |
* |
| 7.5 | ml |
oregano
dried |
|
| 79 | ml |
lemon juice
fresh |
|
| 24 | each |
shrimp
uncooked, peeled, deveined |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
olive oil
|
|
| 59 | ml |
parsley leaves
fresh, minced |
|
Directions
Combine first 6 ingredients in medium saucepan and bring to a boil over medium-high heat, stirring frequently.
Remove from heat. Taste and season with salt and pepper.
Let cool. Arrange prawns in single layer in baking dish .
Pour vermouth mixture over prawns. Let marinate at room temperature for 1 hour.
Preheat oven to 375℉ (190℃). Bake prawns, basting once or twice, until pink and translucent, about 15 to 20 minutes. Serve hot.
