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¾ pound medium shrimp
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 cloves garlic, peeled
6 plum tomatoes (very ripe fresh or canned), coarsely chopped
2 bay leaves
½ teaspoon lemon juice
⅛ teaspoon dried thyme
1 tablespoon chopped fresh parsley
Freshly ground pepper to taste
Salt, if desired
Shell and devein the shrimp.
Combine the butter and oil in a skillet over medium heat. Add the garlic and sauté until brown. Remove and discard the garlic. To the skillet, add the chopped tomatoes and bay leaves and cook about 5 minutes.
Add the shrimp, lemon juice, herbs, and seasonings. Stir and cook until shrimp are pink, about 5 minutes. Do not overcook. REMOVE and discard bay leaves before serving. Serve immediately. |
