Yield: 2 servings
|¼ cup||Butter (1/2 stick)|
|2 tablespoons||Lemon juice|
|2 teaspoons||Black pepper|
|1½ teaspoon||Dried rosemary|
|1 teaspoon||Worcestershire sauce|
|12 larges||Uncooked shrimp in their shells|
from Pascal's Manale in New Orleans Melt butter in heavy medium saucepan over medium heat. Mix in water, lemon juice, pepper, rosemary, paprika and Worcestershire sauce.
Simmer sauce until reduced to cup, about 3 minutes. Season with salt. Add shrimp to sauce. Cover pan; cook until shrimp turn pink and are just cooked through, about 4 minutes. Transfer shrimp and sauce to shallow bowls, dividing equally, and serve.
Bon Apptit September 1995
Submitted By DIANE LAZARUS On 08-24-95