Ingredients
- 1/2 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp crushe red pepper flakes
- 1/2 tsp dried thyme
- 1/4 tsp paprika
- 2 bay leaves, crushed
- 1/4 cup white wine
- 1/2 cup fish stock (or chicken stock)
- 2 Tbsp fresh lemon juice
- 2 garlic cloves, minced
- 2 Tbsp Worecestershire sauce
- 1 lb shell on shrimp
- 2 Tbsp minced fresh parsley
- Hot crusty French bread, for serving
Instructions
1
In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.
2
In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.
3
Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.
4
Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.
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Feb 2020
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