Ingrid Hoffman's Brandied Shrimp

Dad's Amazing Brandied Shrimp

"If you like garlicky, buttery shrimp scampi, then you must try my dad's saucy, spicy brandied shrimp. For as long as I live I'll be making this dish. My dad, mom, and I are always competing against one another to perfect it."
-- Ingrid Hoffman

Makes 4 servings

Ingredients

2 tablespoons unsalted butter

1 tablespoon olive oil

3 garlic cloves, finely minced

1 pound medium shrimp, peeled and deveined

2 teaspoons Worcestershire sauce

1/8 teaspoon Tabasco (or more to taste)

Salt and freshly ground pepper

1/2 cup ketchup

1 tablespoon chopped fresh oregano leaves

2 tablespoons brandy

2 tablespoons chopped fresh flat-leaf parsley

Directions

• Melt the butter with the olive oil in a large skillet over medium heat.
• Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes.
• Stir in the shrimp, Worcestershire sauce, Tabasco, and some salt and pepper. Let the mixture simmer until the shrimp are partially cooked and beginning to curl, about 2 minutes.
• Stir in the ketchup and oregano and simmer 2 more minutes, or until the shrimp are opaque and just cooked through
• Add the brandy and parsley; stir to combine. Remove from heat and serve.

Nutrition facts per serving: 253 calories, 24g protein, 10g carbohydrate, 11g fat (4.5g saturated), 0g fiber.