Spicy Buttery Skillet Shrimp by Toni Tipton-Martin
It's easy. It's delicious. And I bet you have most of these ingredients in your kitchen already! I love this dish for so many reasons. I love that it is basically a dump all, one skillet deal. I love that it is served in the very skillet it was cooked in. I love how it forces you to sit right next to your partner, maybe even on the same side of the table. I love that you get dirty and eat with your hands. But, I mostly love the sauce. All you will want to do is dip your favorite crusty bread in to this deliciousness.
Let's face it, we are all here for the sauce and bread anyways, right?!
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes, add more if you want the extra spice
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 bay leaves crushed
4 tablespoons butter
2 garlic cloves, minced
1/4 cup white wine
1/2 cup chicken stock
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 pound shell on shrimp, frozen or fresh *if using frozen make sure to thaw
2 tablespoons fresh parsley
Loaf of you favorite crusty bread, we love french with this dish
1. In a small bowl, combine all dried spices (cayenne, black pep, salt, red pepper flakes, thyme, oregano, paprika, crushed bay leaves)
*tip: combine the bay leaves and salt in a mortar and pestle and crush, if you don't have a mortar and pestle use a heavy bowl and the bottom of a wooden spoon
2. In a large cast iron skillet (or whatever you got), melt the butter over medium-high until it starts to sizzle. Add the garlic, spice, wine, stock, lemon juice, and Worcestershire. Bring to a boil and then reduce heat and simmer to allow the sauce to thicken enough to lightly coat a spoon, about 5-7 minutes. Stir and shake pan every once in awhile to help bring the sauce together.
3. Add the shrimp in an even layer, reduce the heat to low and cook turning once until the shrimp has turned pink and firm. About 3-5 mins.
4. Sprinkle the shrimp with the parsley and serve immediately from the skillet with your hot loaf of bread to soak up that delicious sauce. YUM! Eat the shrimp with your hands.
*tip: add some extra bowls to the table to collect the shrimp skins
It has become a staple meal in our house.