Ingredients
- 1/4 tsp paprika
- 1 tbs chopped green onions
- 1/4 tsp cayenne pepper
- 15 each 16/20 shrimp (peeled and deveined)
- 8 oz salted butter
- 3/4 oz canola oil
- 1 1/2 oz dry white wine
- 1 tsp fresh chopped garlic
- 3 tbs Worcestershire Sauce
- 3/4 tsp Tabasco Sauce
Preparation
Step 1
Wash shrimp under water and then peel the shells and discard.
Devein the shrimp with a paring knife and then wash under water.
Repeat until all shrimp are done, place on a sheet tray in the
refrigerator.
Place a large cast-iron skillet on a burner and heat over high
heat. Add oil and cook shrimp until they are just done. Remove
shrimp and set aside.
Add green onions and cook for 1 minute.
Add white wine and reduce the volume by half (any good dry white
wine will work).
When the wine is reduced by half, measure and add the chopped
garlic, Worcestershire, Tabasco, cayenne pepper and paprika. Shake
the pan well. Cook for 1 minute. Reduce the heat to low.
Cut butter into small chunks with a knife and slowly add to pan,
shaking fast to melt butter. Continue to add butter until it is all
added and shake until butter is melted. Add shrimp back to pan and
toss well to coat shrimp with butter and to heat through.