 | Miss F and I spent a week straight eating shrimp while we were on vacation in South Carolina. At one meal, she had over 20 shrimp! I first tried this dish at Chimes in Baton Rouge. It was so amazing. Buttery shrimp with the perfect amount of spice with a nice brightness from the lemon juice. I served it over rice, but it would be equally delicious with some crusty bread. This recipe was inspired by Once Upon a Chef. |
½ teaspoon paprika
½ teaspoon ancho chili powder
½ teaspoon ground cumin
½ teaspoon sugar
½ teaspoon salt
1 pound shrimp, peeled and deveined
3 tablespoons unsalted butter
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 tablespoon water
2 cups cooked rice
In a bowl, stir together the paprika, chili powder, cumin, sugar and salt. Toss the shrimp with the spices and coat evenly. Set aside.
Melt the butter over medium heat in a skillet. Add the garlic and cook for 30 seconds. Add the shrimp and cook until they are almost cooked, about 3 to 4 minutes. Add the Worcestershire, lemon juice and water; stir well to combine and cook a minute or two more. Serve the shrimp over rice.
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