Here's a recipe from on older copy of Cooking Club magazine. I wasn't gung-ho about trying it the first few times I reviewed the recipe, but decided that because it's a quick one it's worth doing.
Lowcountry Spicy Shrimp
from Cooking Club of America
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1/4 c unsalted butter
4 large garlic cloves, minced
1 1/2 tbsp Worcestershire sauce
2 tbsp lime juice
1 tsp grated lime peel
1 lb. shelled, deveined uncooked medium shrimp (31 to 35 count)
3 tbsp chopped fresh Italian parsley
2 tsp chopped fresh thyme
1/4 to 1/2 tsp hot pepper sauce
Heat butter, garlic, Worcestershire sauce, lime juice and lime peel in large skillet over medium-high heat until bubbly.
click to print
1/4 c unsalted butter
4 large garlic cloves, minced
1 1/2 tbsp Worcestershire sauce
2 tbsp lime juice
1 tsp grated lime peel
1 lb. shelled, deveined uncooked medium shrimp (31 to 35 count)
3 tbsp chopped fresh Italian parsley
2 tsp chopped fresh thyme
1/4 to 1/2 tsp hot pepper sauce
Heat butter, garlic, Worcestershire sauce, lime juice and lime peel in large skillet over medium-high heat until bubbly.
Add shrimp; cook 2 to 3 minutes or until shrimp just start to turn pink, stirring frequently. Stir in all remaining ingredients; cook 1 minute or until shrimp turn pink.
Per the recipe suggestion, I served the shrimp over rice and am glad I did as the rice is a good vehicle for the buttery sauce, which was not on the excessive side. If you're worried about the heat factor, go light and add more after plating. Personally, I found that starting with 1/2 tsp would've worked well for me.
Will I do this again? Yep, for sure. Especially since outside of prep, the dish took less than 15 minutes to prepare.
Cost:
- butter: $0.29
- garlic: $0.25
- lime: $0.18
- shrimp: $7.50
- parsley: $0.25
- thyme: $1
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