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Shrimps in rosemary

Shrimps in rosemary


  • Rosemary 4 stalk
  • Shrimp 12 pieces
  • Olive oil 50 ml
  • Dry white wine 100 ml
  • Garlic 6 cloves
  • Butter 20 g
  • Chicken broth 100 ml
  • Coarse salt to taste
  • Ground black pepper to taste

  1. Cut large shrimps in their shells along the ridge and extract the esophagus.
  2. Heat olive oil in a large frying pan, throw rosemary and shrimp in it. Fry them from both sides to a characteristic pink color, then add garlic and fry to a characteristic garlic smell. Then splash the wine, chicken broth and put a piece of butter to give the sauce body. Salt, pepper and simmer the shrimp for three to five minutes.

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