SERVES: 4
DESCRIPTION:
As an appetizer, will leave your guests wanting more! Cook and serve immediately - Best served with
a crusty (unflavored) artisan bread cut into chunks (This is MY version of the shrimp appetizer
served at Ruth's Chris Steak House)
INGREDIENTS:
16-20 large (15-20 OR 21-25 count) shrimp (4-5 shrimp per
serving - do not use SMALLER shrimp!) peel and devein, and keep refrigerated
until ready to cook - RINSE AND PAT DRY BEFORE COOKING (never EVER let shrimp sit in
water or ice, or become warm before cooking - always rinse in cold water and pat dry AT THE LAST MINUTE!)
1 oz. Canola oil
6 green
onions/shallots and tops.... thinly sliced (to be cooked)
2 green
onions/shallots and tops thinly sliced (uncooked for garnish)
3 oz. Dry
white wine or Dry Vermouth
4 TBSP finely minced fresh garlic (4-6 cloves)
4 TBSP Lea
& Perrins Worcestershire Sauce
1 TBSP Franks Original Hot Sauce or Tabasco
1/2 tsp. Cayenne Pepper
2 TBSP Old Bay Seasoning
1 - 8 oz. stick
BUTTER (NOT margarine!) cut into 8 slices
DIRECTIONS: Have
everything pre-cut and pre-measured, as this goes quickly!
In a large cast iron skillet, heat oil on high - add shrimp
and cook until almost done - max. 3 minutes, turning once.... remove from oil
and set aside
Add (6 chopped) green onions to skillet and stir cook for 1
minute
Add white wine and cook over medium heat until reduced by
half, stirring constantly, scraping bottom of pan
Add garlic, Worcestershire sauce, Franks, cayenne and Old
Bay and cook for about a minute - do not allow garlic to brown, as it becomes
bitter
Reduce heat to LOW and add butter to the skillet, stirring
to speed melting (do not allow butter to brown)
Add shrimp back to the pan and cook for an additional MINUTE until shrimp are done, stirring to coat - do NOT overcook!
Place shrimp in a shallow single serving plate and ladle pan sauce over the
shrimp - garnish with a few of the raw, sliced onions and serve immediately.
EXCELLENT with crusty artisan bread chunks and your favorite
white wine!
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