4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/4 cup fresh lemon juice (from 1 lemon), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 tablespoon cream (updated version, but optional)
1 1/2 teaspoons hot sauce, such as Tabasco
1 pound (about 30) medium to large shrimp, peeled
1/2 teaspoon coarse salt
Freshly ground pepper
1. Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Season shrimp with salt and pepper. Add 1 tablespoon butter and when it is melted and foamy add the shrimp and fry until the edges are crispy and golden brown. Remove shrimp to a bowl.
2. To the same pan, add garlic, rosemary, lemon juice and rinds to pan. Stir in Worcestershire and bring to a simmer. Cook for 10 minutes. Remove the pan from the heat and strain out the solids. Return the strained sauce to the pan and add the remaining 7 tablespoons butter one at a time under low heat, stirring to incorporate until they are all melted.
3. Add shrimp back to pan and to heat through. Serve with baguette or rice.
Please Head On Over To Next Page and don’t forget to SHARE with your Facebook friends