Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 1 ½ pounds fresh shrimp, shelled and deveined without tails
- ½ cup olive oil
- 4 cloves garlic, minced
- 1 shallot, chopped
- ½ cup fresh parsley, minced
- ½ teaspoon dried oregano, crushed
- 2 tablespoons white wine
- 2 tablespoons brandy
Why You'll Want This Again
Simple Cooking Tips
- Don’t overcook the shrimp; cook just until they turn pink and opaque.
- Toast the garlic lightly to avoid bitterness and bring out a sweet aroma.
Step 1
Whisk the flour, salt, pepper, and a pinch of cayenne in a small bowl. Toss the shrimp in the flour mixture until they’re nicely coated. Heat some olive oil in a large skillet over high heat, then sauté the shrimp for about 5 minutes, stirring often so they don’t burn. Once cooked, use a slotted spoon to transfer the shrimp to a serving dish, but keep the oil in the pan.
Step 2
Lower the heat to medium and add the garlic, shallot, parsley, and oregano to the skillet. Cook everything together for about 3 minutes, stirring constantly so the garlic doesn’t brown. Scoop this flavorful mixture over the shrimp.
Step 3
Turn the heat back up, then carefully pour in the wine and brandy. Light it with a match or lighter to flambé, and once the flames die down, give the pan a good stir to scrape up all those tasty browned bits. Pour this sauce over the shrimp.
Step 4
Finally, pop the shrimp under a preheated broiler for about 2 minutes to bring it all together and give everything a nice finish. Serve immediately and enjoy!
