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Barbecue Shrimp


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Rate this recipe 4/5 (1 Votes)


  • 3 T EVOO
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1/4 C dry white wine
  • 1/2 tsp chopped thyme
  • 3/4 C Worcestershire sauce
  • 1/2 C low sodium chicken broth
  • 2 dozen large shrimp, shelled and deveined
  • Kosher salt and pepper
  • 2 T unsalted butter, cut into tablespoons
  • Sliced scallions for garnish



Step 1

In medium saucepan, heat 1 T of oil. Add shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 min. Stir in the wine and thyme and cook until reduced by half, about 2 min. Add the Worcestershire sauce and broth and cook until reduced to ½ C, about 15 min.
In a large skillet, heat the remaining 2 T of oil. Season shrimp with salt and pepper. Cook over moderately high heat, turning once, for 2 min total. Stir in the sauce and cook, stirring until thickened, about 2 min. Stir in the butter until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.

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