COWBOY BUTTER SHRIMP & RICE RECIPE

Cowboy Butter Shrimp & Rice Recipe image

Provided by MichelleF

Number Of Ingredients 16

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Cowboy Butter:
3 cloves garlic, crushed & peeled
1 stick unsalted butter, room temperature
½ cup chopped fresh parsley
1 lemon, zested & cut into wedges
Kosher salt
Tabasco sauce
Shrimp:
3 slices center cut bacon or 2 slices regular bacon, chopped
1½ lbs large shrimp, peeled & deveined
½ cup chopped onion
2 TB flour
1 cup low-sodium chicken broth
½ cup heavy cream or half & half
1 tsp Worcestershire sauce
Cooked white rice

Steps:

Pulse the garlic in a mini food processor until chopped. Add the butter, parsley, & lemon zest. Season to taste with salt & Tabasco. Process until smooth, then scrape into a small bowl. Heat a large pan over medium heat. Add the bacon & cook until crisp. Remove with a slotted spoon to a folded paper towel on a saucer. Add the shrimp to the pan & sprinkle with salt. Cook until no longer pink, about 2-3 minutes. Remove to a plate. Add 3 TB cowboy butter to the pan. Once butter is melted, add the onion & cook until it softens. Sprinkle with flour & stir until the onion absorbs the flour, about 1 minute. Whisk in the broth, cream, & Worcestershire sauce until smooth. Reduce heat to medium-low & cook until thickened. Return shrimp to the pan & toss until heated through. Season with Tabasco & salt to taste. Serve over rice with a lemon wedge. Garnish with bacon. Store remaining cowboy butter in the fridge.