Louisiana Shrimp Recipe

Sometimes you have to add a little kick to your dinner so I found and altered a great recipe for a spicy shrimp over rice. Check it out.

• 6 ounces (1-1/2 sticks) unsalted butter, cut into small pieces
• 1 tablespoon minced garlic
• 1 tablespoon finely chopped rosemary
• 1/4 cup fresh lemon juice (from 1 lemon), rinds reserved and sliced
• 1/4 cup Worcestershire sauce
• 2 Tablespoons milk
• 1 1/2 teaspoons hot sauce, such as Tabasco- (I used Tapatio hot sauce) 
• 1 pound (about 30) medium to large shrimp, peeled (I used frozen and thawed them- not pictured)
• 1/2 teaspoon sea salt
• Freshly ground pepper
• Basmati rice

Alright....

Photo credit to Susan Margini

1. Prepare Basmati rice as package instructs. Simmering will take 20+ minutes so be sure you do this first. 
2. Heat a large skillet over medium-high heat. Most recipes call for cast iron but my non-stick did the trick. Add a tablespoon of butter to the pan. Once the melting begins, add the shrimp and season with salt and pepper to taste. Fry until edges are slightly crispy- be careful not to overcook or shrimp will become rubbery. Remove shrimp from heat.
3. Using the same pan, add garlic, rosemary, lemon, and lemon rinds. Stir in Worcestershire and hot sauce and bring to a simmer. Allow to cook down for approximately 6 minutes and then remove the pan from the heat and strain solids from your sauce.   
4. Return strained sauce to the pan and place on low heat. Slowly add remaining butter a tablespoon at a time allowing butter to melt. After all butter has been added, add milk. Once all ingredients are combined well, add your cooked shrimp to sauce and allow shrimp to heat through.
5. Serve over Basmati rice.

Again, I slack in unimaginable ways when it comes to snapping pictures and cooking. Once I get in the kitchen and get my tools and ingredients in front of me, I'm in the zone. I'm super focused and there's no time for pictures.  Anyway, I used my cell phone to take my one and only picture (of the ingredients) so the quality is very poor but I promise you, this recipe brings the spice and some tartness from the lemon. It's so decadent. 

**Tyler's review: It's pretty good. A little spicy for me.. and it's lemony.  (Take his review with a grain of salt. He's never super excited about anything.)