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Brandied Shrimp

4 servings

• 1 tablespoon olive oil
• 1/2 tablespoon butter
• 5 garlic cloves, minced
• 1 1/2 pounds large shrimp, peeled and de-veined
• 1 1/2 tablespoons Worcestershire sauce
• 1/8 teaspoon Tabasco
• Salt and freshly ground pepper
• 1/2 to 1 cup ketchup
• 2 tablespoons chopped fresh oregano or 11/2 teaspoons tried oregano
• 1/4 cup brandy
• 1/4 cup chopped fresh parsley leaves

Heat the oil and butter in a 6-quart pan over medium heat. Add the garlic and cook until pale golden, 1 to 2 minutes. Add the shrimp, Worcestershire sauce, Tabasco, and salt and pepper to taste. Stir and cook until the shrimp are barely pink and opaque, about 1 minute. Stir in the ketchup and oregano, and continue to cook until the shrimp are almost cooked through, just 2 minutes longer.

Increase heat to high, add the brandy and cook until shrimp are fully cooked and the alcohol has evaporated, no longer than 1 minute. Sprinkle with parsley and serve.

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