Prep 10 mins
Cook 10 mins
This recipe was created at Pascal's Manale restaurant in New Orleans in 1954. It is often served with French bread for soaking up the rich sauce.
- 4 ounces unsalted butter, cut into small pieces (1 stick)
- 3 garlic cloves, minced (1 tablespoon)
- 1 tablespoon finely chopped fresh rosemary
- 1⁄3 cup fresh lemon juice, rinds reserved and sliced (about 2 lemons)
- 1⁄4 cup Worcestershire sauce
- 1 1⁄2 teaspoons hot sauce
- 1 lb large shrimp, tails on
- 1⁄2 teaspoon coarse salt
- fresh ground black pepper
- French baguette, for serving
- Heat a 12-inch skillet over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in worcestershire sauce and hot sauce, and bring to a simmer.
- Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3-4 minutes. Season with pepper. Serve with French bread or baguette.
Cooked this recipe many times and it is always a hit. If you double it, don't double the lemon! Definitely serve with a baguette of French bread to mop up sauce.
We loved the lemon flavor .. just enough, though I did leave out the salt, I made as posted. This was easy to prepare too, as it made for a nice quick dinner last week. Made for Recipe Swap 41.