
PHOTO ©SARA ESSEX BRADLEY
Serves 2 | Prep: 20 min | Cook Time: 5 min
- 1 t garlic, chopped
- 1 T butter
- 1lb peeled shrimp
- 3 T Worcestershire
- 1 T Crystal hot sauce
- 1 lemon, juiced
- 1 T cane vinegar
- 1 T cane syrup
- 2 t Creole seasoning
- 2 t cracked black pepper
- 1 t bourbon
- 1 C, butter, chilled and chopped
- 1 fresh rosemary sprig, minced
Over medium heat, lightly saute that garlic in 1 T of butter in a medium saute pan. Add the shrimp and cook for one minute on each side. Increase the heat to medium-high and add Worcestershire, hot sauce, lemon juice, cane vinegar, cane syrup, Creole seasoning, and cracked black pepper. Add the bourbon and stir to deglaze the saute pan. Cook until reduced by half. Reduce heat to medium and stir in one piece of butter at a time until each is completely melted. Cook until the sauce has thickened enough to coat the spoon. Stir in the rosemary. Serve with hot French bread.
I would love to see a crab finger/claw recipe!
You got it!
Directions mention Worcestershire Sauce but ingredient list does not. How much should be used? Thanks!
You will need 3 tablespoons of Worcestershire. The recipe has been updated on the post. Thank you for the catch!
Dish sounds so delicious, I didn’t want to mess it up! Thanks for the quick response.
[…] Here’s a version of their recipe below via the Bourbon House’s blog. […]