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Saturday, August 29, 2020

Sautéed Shrimp

I learned this recipe a long time ago from Chef Paul Prudhomme on a morning show. He published a more refined recipe later, but I like the original better. 
BTW... Locally SC sourced Large Shrimp from the Shrimp Guy!

1 1/2 pounds large shrimp
¼ pound (1 stick) Butter
1½ teaspoons minced fresh garlic
1 teaspoon Worcestershire sauce

Peel and devein the shrimp.

Melt the butter and add the Worcestershire Sauce. Bring up to a hard simmer on medium. Add garlic. Bump the heat up to medium high and add the shrimp. Sauté until nice and white and orange. (No longer or it will be rubbery.) 

This can be served with rice or noodles, but we like it by itself with a side of fries and a salad!