by fiveandspice
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by Sarah Shatz
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by fiveandspice
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by fiveandspice
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by Sarah Shatz
A&M's Testing Notes:
Expand Collapsefiveandspice's Notes:
Expand1 teaspoon sweet paprika Ask a question about this ingredient
3/4 teaspoons freshly ground black pepper Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon dried oregano Ask a question about this ingredient
1/8 teaspoon dried thyme Ask a question about this ingredient
1/8 teaspoon cayenne pepper Ask a question about this ingredient
zest from one half lemon Ask a question about this ingredient
25-30 large shrimp, shell on (though, I have discovered by necessity that it also does work with peeled shrimp, if you must) Ask a question about this ingredient
5 tablespoons butter, cut into chunks Ask a question about this ingredient
4 cloves of garlic, finely minced Ask a question about this ingredient
1 tablespoon shallot, finely minced Ask a question about this ingredient
3 tablespoons freshly squeezed lemon juice Ask a question about this ingredient
3 tablespoons Worcestershire sauce Ask a question about this ingredient
1/4 cup cognac (or brandy) Ask a question about this ingredient
In a bowl, combine the shrimp with the spices and the lemon zest. Toss the shrimp to coat it well.
Ask a question about this stepIn a large frying pan, heat 2 Tbs. of butter over medium-high heat until foaming. Stir in the garlic, shallot, lemon juice, and Worcestershire sauce. Saute for about 2-3 minutes, until the garlic and shallot have softened. Then, add the shrimp and saute until they just turn pink, about 3 minutes.
Ask a question about this stepCarefully tilt the pan away from you, pour in the cognac with a ladle and use a long match or one of those lighters with a long handle to light the cognac. Let it blaze itself out -- this should only take 15 or so seconds. I once had a friend add way too much cognac to a flambe and the fire just kept going and going ... if this happens, please just blow it out!
Ask a question about this stepTake the pan off the heat and stir in the remaining butter until melted. Serve with lots of crusty French bread, a big green salad (and heck, why not eat that with your fingers too?!) and some cold beer.
Ask a question about this stepGlad you liked it! And, I love the idea of adding a little beer to the sauce. Yum! Also, I think the sodium comments were just from the perspective of someone who is sodium sensitive and therefore has to really severely restrict their intake. For someone with that kind of diet Worcestershire sauce, and even shrimp, can be too high sodium. But, for people with a normal sodium tolerance, it should be no problem.
Happy Mardi Gras fiveandspice. Just made these for our expat LA dinner (here in DC). Delicious!!!
Happy (belated) Mardi Gras to you! I hope you all had a completely wonderful party! And, I'm so happy you enjoyed the shrimp!
Just made this over the weekend! It was totally awesome and I am immediately putting it into my regular rotation!
That's wonderful! Thanks so much for letting me know!
This looks spectacular but too high in sodium for me BUT I will make it for friends and watch them jealously enjoying it - love your recipes
Thank you! I'm sorry you won't be able to eat it. But, between the salt and the Worcestershire, I can definitely seeing it be pretty high in sodium. I hope your friends like it. And I hope you prepare something absolutely Fabulous for yourself as well!
This looks so delicious and I will have to make it for my friends - for me though it has got to be very high in sodium so I will enjoy them enjoying it
Made this over the weekend for a dinner party - amazing. The best part was sopping up the sauce with warm french bread. Will definitely add into heavy rotation in my kitchen!
Yay! I'm so happy you liked it! And, I'm so with you on sauce sopping as being the best part.
Congratulations. This is a fine and fast dish. Shells on always makes for more flavor. I served this with mashed potatoes instead of rice, the sauce substituting for gravy. Pascale Manale's got nothing on these shrimp. Great work..
Thank you! I'm so happy to hear you liked it! And, I bet mashed potatoes were quite delicious with the sauce.
Congrats! We make a very similar dish but with dark beer--but like a fool, I've been peeling the shrimps for everyone! Thanks for the "peel and eat" idea.
Mmm, bet a beer version would be very tasty! And, definitely go for the peel and eat - it's fun for everyone!
Just made it with my kids (age 4 & 5) without the alcohol and they were practically licking their plates!
I'm so happy they enjoyed it! Thanks for letting me know.
Congratulations! I make a version of this often (in the oven and without the brandy and flame) and know how outstanding it is. Lemon, butter, garlic, Worcestershire sauce, and shrimp...there is no better combination of food!
Thanks Waverly! And it's true, pretty much the only thing that can make shrimp, lemon, garlic, butter and Woozy-sauce better would be brandy! That's why I gave it a try! :)
Congrats! I love the simplicity of this recipe and amazing flavors. Can't wait to try!
Thanks kmartinelli! You're so kind!
Fabulous dish. Congrats on the win! Perhaps I will make this for the main and your salted caramel pudding for dessert.
Mmmm, that sounds like pretty much a perfect meal! I may copy you! :)
Major congrats!! This looks killer!! So happy you won!
Thanks ChezSuzanne! That means a lot to me!
Mil gracias, senor!
Oh my goodness!!!! I'm SO excited!!! Thank you all so, so much for your support and your kind words! I'm all in a tizzy!
Thank you so much lapadia!
Thanks Midge, and a huge congratulations to you too!!
Can't wait to try this fiveandspice - congrats!!
Thank you healthierkitchen!
Great congratulations to you!
Thanks boulangere! I'm really looking forward to trying your recipe soon as well.
Thank you so much mrsl! I'm just thrilled to pieces.
Yipee!! Congrats Emily! So thrilled for you, congrats on a well-deserved win!
Thanks Jenny! And thank you for your kind words.
Thank you Bevi!!
Made this last night. The flavors were outstanding. I used a semi wok and mostly peeled (tails on) shrimp with moderate results. I think the pan's shape caused some of the shrimp to slightly overcook. Lots of juice, thought that a little side of rice might help but we did eat 2 baguettes. (Whoa!!!)
Hi Jacquie! I'm glad you enjoyed the flavors, and I hope you get a chance to cook it sometime with full shell-on shrimp - this stops the shrimp from getting overcooked and soaks up more of the sauce. I love the idea of serving the shrimp with some rice on the side as an option too. Thanks so much for the feedback!
I made this and it turned out amazingly. So easy and finger-licking good! It's going into my repertoire.
Thank you! I'm so happy you liked it.
Oh this is too beautiful! And I also love the peel and eat of it. Congratulations!
Thank you. You're so sweet!
Thank you wanderash!!!
Congratulations! As soon as we can eat outdoors, this is what's next for dinner.
Thank you. It definitely makes for fabulous outdoor eating. I'm dreaming of the day when we can go sit out on our porch to eat too!
Oh my gosh! I just got out of a super long intense meeting, and this is literally the very, very best surprise I could possibly come back too! I'm jumping up and down in my office! (my office mates are kind of looking at me funny.)
Congrats! Sounds great!
Thank you MCT! It's truly one of my all time favorite meals.
I'm so honored to be a finalist with you!
Thanks boulangere, and same to you. Your recipes are always wonderful!
Congrats! This sounds amazing, and I love the peel-and-eat aspect, too.
Thanks hla! Aren't dishes that you can really get your hands into the best?!
Thank you Bevi!
Thank you Midge!! Maybe I should go celebrate with some Toscanini's ice cream :). Also, I can't wait for rhubarb preserving!
It's definitely in order! Can't believe I walked past Toscanini's yesterday without stopping in (but then I was on my way to Craigie where I had the most amazing buttermilk ice cream..). Very excited for rhubarb preserving too!
Ah, well there's nothing like a trip to Craigie to steel one's willpower beforehand!
Thank you so very much mrslarkin! I'm completely thrilled.
Congrats! Boyfriends come and go, but good recipes...those are keepers! thanks for sharing!
You said it, sister! :)
Congrats fiveandspice! Thrilled this is a finalist.
Thanks gingerroot! We're making your flaming pork chops tomorrow for dinner!
Hooray! Hope you enjoy them...let me know what you think.
Will do!
Thanks TiggyBee! By the way, made a version of your "sensory overload bread" this weekend. Amazing - it only lasted 2 days, and there are only 2 of us!
Thanks so much for trying my bread, it looked fantastic. That's the trouble with it, it doesn't last long enough does it? I'm so excited to try this, we're making it Saturday night and I can't wait!!! Huge congrats again!!! : )
Please do let me know what you think after you make it!
This sounds great - congrats!!
Thank you hk!
Thank you so much drbabs! But I bow to you as a true expert on this style of cooking!
Not really! This is a great recipe and congratulations on your win!
Well, I'm going to insist on calling you an expert anyway :). And, thanks!
YUM! This sounds delicious!
Thanks! It's one of my faves!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
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The ingredients for the dish: lemon, shallot, garlic, Cognac, cayenne, sweet paprika, dried thyme, dried oregano, shrimp and Worcestershire sauce.
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Fiveandspice calls for both lemon zest and lemon juice.
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Finely chopped shallot calls for a sharp knife.
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A small observer takes a whiff of garlic.
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And then sits obediently as Mom chops.
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The shrimp goes into a bowl with the herbs and spices, along with the lemon zest and salt and pepper.
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Lots of garlic!
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The shrimp get a quick toss.
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Like most shrimp dishes of the same family, this one starts with a healthy dose of butter.
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Amanda softens the shallot and garlic in the butter.
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Then, it's time for the lemon juice and the Worcestershire sauce.
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We ended up using jumbo shrimp, but large would be just fine.
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You want to cook them just until they start looking pink all over.
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When you add the Cognac, be ready with a lighter or a long match.
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Fun!
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Some more butter smoothes out any rough edges.
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Made this last night. It was absolutely Yummy; will definitely make again. We did add a little beer to the sauce so there would be more to sop. I didn't get the too much sodium comments at all.