Prep 20 mins
Cook 20 mins
Wow! In the mood for a "forget the diet" shrimp dish? This is it. You will need a bib and lots of hot, French bread, and a couple glasses of red wine for the arteries. Serve big bowls for everyone's shrimp with empty ones in the middle for the shells. We serve the shrimp with the shells on and peel at the table while the butter sauce drips down to our elbows. We also serve a big bowl of steamed artichokes in the middle of the table family style, for dipping the leaves in the great sauce. Don't use the nice linens, use paper towels.
- 1 cup unsalted butter
- 1 cup extra virgin olive oil
- 2 bunches green onions, chopped
- 2 sprigs fresh rosemary
- 3 heads baked garlic
- 10 sprigs fresh thyme
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup fresh lemon juice
- 1⁄2 cup dry white wine or 1⁄2 cup vermouth
- 1 cup fresh parsley, chopped
- 2 -3 lbs fresh large shrimp
- fresh ground black pepper
- sea salt (or Kosher)
- Tabasco sauce
- brown sugar
- In a large, heavy pot, melt the butter with the olive oil.
- Add the green onions, rosemary and thyme and saute over low heat.
- Squeeze all the cloves out of the baked garlic into the pot and stir, combining all the wonderful flavors.
- Add the Worcestershire sauce, lemon juice, wine, and parsley and let it all come to a very slow boil, then simmer and taste.
- Season with salt, pepper, Tabasco, and the optional brown sugar.
- Once the taste is so good you need a straw, turn up the heat and add the shrimp, shells and all!
- Stir and cook the shrimp just until the shrimp turn pink, about 5 minutes.
- Take the pot to the table and serve.
- **To somewhat lower the fat content, chicken broth can be used for some of the butter, but it's not quite as good.