My father-in-law, Ed, makes the most delicious shrimp appetizers and he recently shared the recipe with me.
24 medium size jumbo shrimp
6 cloves garlic
2 pinches of red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons herbes de Provence
12 slices of toasted French or Italian bread
1/2 cup white wine
4 tablespoons half and half
This recipe serves six people.
Peel and devein the shrimp. Wash them in cold water and pat dry. Melt two tablespoons of butter and add two tablespoons olive oil. Add six minced garlic cloves, one teaspoon salt, 1/2 teaspoon freshly ground pepper, two teaspoons herbes de Provence, and two pinches of red pepper flakes.
Drizzle the butter mixture over the shrimp and marinade them for at least ten minutes. Cut bread and toast.
Heat saute pan to medium or medium high heat. Add two teaspoons olive oil and two tablespoons of butter. Add shrimp and cook both sides until light pink. Add 1/2 cup of good white wine and drink a little while you're at it. Heat until liquid has reduced and wine has bubbled off.
Push shrimp to the side of pan, off of the direct heat. Add a generous splash of more white wine and four tablespoons of half and half.
Thanks for the delicious recipe, Dad!