Cowboy Butter Shrimp & Rice

By MichelleF

The original recipe, at the link, serves it over grits. I served it over white rice. We had Caesar salad & homemade garlic bread with it. Since it was just the 2 of us, I actually kept all the ingredients the same, but used ¾ lb shrimp. We like a lot of sauce!

Ingredients

• Cowboy Butter:
• 3 cloves garlic, crushed & peeled
• 1 stick unsalted butter, room temperature
• ½ cup chopped fresh parsley
• 1 lemon, zested & cut into wedges
• Kosher salt
• Tabasco sauce
• Shrimp:
• 3 slices center cut bacon or 2 slices regular bacon, chopped
• 1½ lbs large shrimp, peeled & deveined
• ½ cup chopped onion
• 2 TB flour
• 1 cup low-sodium chicken broth
• ½ cup heavy cream or half & half
• 1 tsp Worcestershire sauce
• Cooked white rice

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Pulse the garlic in a mini food processor until chopped. Add the butter, parsley, & lemon zest. Season to taste with salt & Tabasco. Process until smooth, then scrape into a small bowl. Heat a large pan over medium heat. Add the bacon & cook until crisp. Remove with a slotted spoon to a folded paper towel on a saucer. Add the shrimp to the pan & sprinkle with salt. Cook until no longer pink, about 2-3 minutes. Remove to a plate. Add 3 TB cowboy butter to the pan. Once butter is melted, add the onion & cook until it softens. Sprinkle with flour & stir until the onion absorbs the flour, about 1 minute. Whisk in the broth, cream, & Worcestershire sauce until smooth. Reduce heat to medium-low & cook until thickened. Return shrimp to the pan & toss until heated through. Season with Tabasco & salt to taste. Serve over rice with a lemon wedge. Garnish with bacon. Store remaining cowboy butter in the fridge.