I love roasting shrimp and rarely cook shrimp any other way, and that is how I started this recipe! I served this over jasmine rice because that is what I had on hand but you can serve it over any white rice. This dish comes together very quickly and the flavor is terrific with butter, lemon, a little bit of cream… what is not to love about that!
UPDATE- This is an original recipe I submitted to Taste of Home magazine and has since been published.
INGREDIENTS
1 stick of unsalted butter
2 garlic cloves, minced
1 sprig of fresh rosemary
Juice from one lemon
1/4 cup Worcestershire sauce
2-3 Tablespoons of heavy cream (to taste)
1 1/2 teaspoons Tabasco sauce or your favorite hot sauce
1 pound medium shrimp, peeled and deveined
1 Tablespoon of olive oil
Salt
Pepper
Rice
DIRECTIONS
Preheat oven to 400 degrees. Cook rice according to package directions. In a large skillet add garlic, rosemary, lemon juice, stir in Worcestershire sauce and bring to a simmer for 2-3 minutes. Meanwhile add the shrimp to a baking sheet, drizzle with olive oil, salt, pepper and roast for 8-10 minutes until shrimp are pink and cooked through. Add the butter to the rosemary lemon sauce stirring to melt the butter and incorporate all of the ingredients. When the butter is melted, remove the rosemary sprig from the pan and discard. Add the heavy cream, salt and pepper to taste. When the shrimp,is cooked through, add it to the lemon butter sauce coating all of the shrimp. Serve warm over rice.
Enjoy!
