Louisiana Barbecued Shrimp
Jill Cortada
This dish never touches a barbecue!
ingredients
- 1 stick unsalted butter
- 3 garlic cloves, minced
- 1 TBS fresh rosemary, finely chopped
- 1/3 cup fresh lemon juice from 2 lemons, rinds reserved and sliced
- 1/4 cup Worcestershire sauce
- 1 1/2 tsp hot sauce
- 1 lb shrimp, peeled, tails on
- 1/2 tsp coarse salt
- Freshly ground black pepper
- Baguette, for serving
directions
- 1
Heat a 12" skillet over medium high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, lemon juice, and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
- 2
Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3-4". Season with pepper. Serve with baguette for soaking up the sauce.
Source: Jill Cortada
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