This shrimp scampilike dish is quick to put together and delicious. I had 2 pounds of really fresh, large shrimp and made this dish, which everyone liked.
Garlic, dried basil and oregano flavor the butter and oil mixture that the shrimp are quickly sautéed in.
The buttery oil mixture, shrimp juices and vermouth or wine form just a little sauce to put over wild pecan brown rice or a small bed of pasta. There is not a lot of sauce, just enough to drizzle.
How long to sauté the shrimp is determined by the shrimp’s size. If you put shrimp into a hot saucepan, they cook quickly. As soon as all the shrimp are pink they’re done. The time it takes depends on the size and the amount of shrimp you’re putting into the skillet.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.