Brandy-Glazed Shrimp

 

2 T. unsalted butter

1 T. extra-virgin olive oil

3 garlic cloves, finely minced

1 lb. medium shrimp, peeled and deveined

2 tsp. Worcestershire sauce

1/8 ts.p hot sauce (recommended: Tabasco)

Salt and freshly ground black pepper, to taste

1/2 cup ketchup

1 T. fresh oregano, chopped

2 T. brandy

2 T. flat-leaf parsley, chopped

 

Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring often, until fragrant, about 1–2 minutes. Stir in the shrimp, Worcestershire sauce, hot sauce, salt, and pepper. Let the mixture simmer until the shrimp are partially cooked and beginning to curl, about 2 minutes. Add the ketchup and oregano, and continue to simmer until the shrimp are opaque and fully cooked, about 2 more minutes. Stir in the brandy and parsley. Combine well, then remove from heat and serve