-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >> What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Serves 4
INGREDIENTS
Butter Mixture
1/2 lb. Butter, softened
2 Tbs. Garlic, minced
1 tsp. Black pepper, fine grind
1 tsp. Paprika
1 tsp. Fresh Rosemary
1 tsp. Tabasco
1 Tbs. Lee and Perrins
Preparing the dish
12 ea. Shrimp, large
2 Tbs. Butter
2 Tbs. White wine
As needed Salt and Black Pepper
As needed Chopped Parsley
As Needed Bread Slices
PROCEDURE
- In a large mixing bowl, combine softened butter with all spices and mix well. Reserve.
- Using kitchen scissors or knife cut the back of the shrimp down to the tail. Remove the shell down to the tail and clean the shrimp under cold running water.
- Melt 2 Tbs. butter in a large sauté pan, set on medium high temperature. Add shrimp and season with salt and pepper. Cook for 1 and 1/2 minutes each side until just about done. Deglaze the pan with the white wine.
- Turn down heat to low. With tongs, slowly fold in the butter mixture with the shrimp cooking until the butter is melted.
- Immediately place shrimp into a serving dish and top with chopped parsley. Serve with pieces of bread for dipping.
