Shared by Deborah
This is one of those dishes that brings back all kinds of memories. Deborah shared this special shrimp dish from a restaurant in Beaumont, Texas, where she grew up. It's great served over zucchini zoodles or other low-carb pasta!
Friends, I found this recipe almost 40 years ago. The dish is Crevette en Coquille. I think it means shrimp in shells. We just call it BBQ Shrimp Italian because it tastes exactly like a dish of that name that was served at a locally famous Italian restaurant where | grew up, in Beaumont, Texas. Sadly, it has been closed for many years. It was the place to go before prom, after graduation, and on special occasions. This recipe reminds me of good times so long ago.
Ingredients:
Shrimp in their shells with the heads removed (I used very large shrimp and DOUBLED the rest of the ingredients below except the wine.)
1 cup extra virgin olive oil
1 cup dry white wine (I used one 8 oz bottle of Sutter Home Pinot Grigio, the kind that comes in a little 4-pack)
I used a mortar and pestle to crush the following:
2 cloves garlic
4 tsp of dried rosemary
2 tsp drive oregano
2 large bay leaves crumbled into small bits
3/4 tsp salt
Black pepper to taste
(Okay I only had 1 tsp of rosemary on hand so I added 3 tsp of McCormick Perfect Pinch Italian to make up the rest. Still wonderful!)
Mix crushed ingredients into the olive oil and add shrimp. Let stand at room temperature for 2
hours. Then cook in a pan over very low heat, covered for about 20 minutes. Add the wine and simmer for 5 minutes.
While the shrimp was cooking I spiralized 4 large zucchini. When the 20 min. was up I heated about 1/2 cup of the marinade and 3/4 stick of butter in a large skillet, added the wine to the shrimp, then sautéed the zoodles while the shrimp finished cooking.
Everything was ready at the same time! No soggy zoodles! It sounds like a whole lot of rigmarole to some but it's worth every bit of time and money spent on this wonderful dish.