LOUISIANA BARBECUED SHRIMP FROM TONI TIPTON-MARTIN & B. SMITH

Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith image

Number Of Ingredients 11

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1 dash cayenne
1/4 teaspoon black pepper, red pepper flakes, paprika
1/2 teaspoon salt, thyme, oregano
4 tablespoons butter
2 cloves garlic, minced
1/4 cup white wine
1/2 cup chicken stock
2 tablespoons lemon juice
2 tablespoons worcestershire
1 pound shrimp
2 tablespoons parsley, minced

Steps:

In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.
In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.
Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minute
Sprinkle the shrimp with parsley and serve immediately