Description
These tangy shrimp are melt-in-your-mouth delicious. They can be individually plated for the appetizer of a sit down dinner, or kept warm in a chafing dish at a buffet or cocktail party. Simply insert a frilled toothpick in each shrimp and smother with the sauce!
Ingredients
- 2 pounds jumbo shrimp, peeled and deveined
- salt and pepper to taste
- 2 tablespoons butter
- ΒΌ cup lemon juice
- 1 cup steak sauce (e.g. A-1)
- 2 tablespoons Worcestershire sauce
- 3 fluid ounces dry sherry or Madeira
- 2 tablespoons all-purpose flour
- 3 tablespoons water
- 2 tablespoons butter
- 1 tablespoon canola oil
Instructions
- Season shrimp with salt and pepper. Set aside.
- Melt 2 tablespoons butter in a saucepan over medium heat. Add lemon juice
- steak sauce
- Worcestershire sauce and sherry or Madeira. In a small bowl
- whisk together flour and water
- then whisk into the steak sauce mixture. Cook and stir constantly until thickened and smooth. Adjust the thickness of the sauce
- if necessary
- adding a little more steak sauce if too thin or more sherry if too thick. Keep warm while cooking shrimp.
- Place 2 tablespoons butter and canola oil in a large skillet over high heat. Once the butter has melted
- stir in shrimp
- and cook until pink and opaque
- about 5 minutes. Place shrimp on a heated serving plate and dress with sauce. Serve hot.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12