Serves 4 servings
Originally aired August 28, 2007
- 3 pounds of large shrimp, tail on, peeled and de-veined
- 6 cloves garlic, chopped
- Salt and pepper
- 1/2 cup white wine
- 1/2 cup (a couple handfuls) flat-leaf parsley leaves, roughly chopped
- A loaf of crusty bread
In a large, cast iron skillet, combine all the ingredients then wrap pan with plastic wrap and refrigerate overnight.
Preheat oven 450F. Remove pan with shrimp from fridge and let stand to bring to room temperature, about 15 minutes. Transfer to oven and cook until bubbling, about 20 minutes. Remove and serve right out of the pan with chunks of crusty Italian bread for dunking alongside.