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Spicy Garlic and Lemon Crusted Shrimp Recipe

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This recipe for Spicy Garlic and Lemon Crusted Shrimp, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tim Rice
Added: Monday, July 16, 2007


1 lb large shrimp, peeled, leaving tail and first segment of shell intact, and deveined
8 garlic cloves, minced
2 medium shallots, minced
2 tablespoons ground black pepper
1 tablespoon kosher salt
Finely grated fresh zest and juice of 1 lemon
8 fresh thyme sprigs
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
cup dark beer (optional)
4 tablespoons unsalted butter

Combine shrimp, garlic, shallots, black pepper, salt, lemon zest and juice, thyme sprigs, Worcestershire, hot sauce and beer in large bowl. Cover and chill for at least an hour and up to 6 hours.
Heat a 12-inch skillet over moderately high heat until hot, and then add two tablespoons of the butter and the shrimp and marinade all at once, stirring constantly.
Cook for 4 minutes or until the shrimp is pink and the bits of garlic are golden brown. Remove the shrimp from the pan and stir in remaining 2 tablespoons of butter. (The sauce should have a thick consistency)
Spoon the sauce over the shrimp. Serve over pasta or rice or with warm crusty bread.

Personal Notes:
Personal Notes:
Note: Tim's recipe call for 2 tbl. of hot sauce. This is probably not an appropriate amount for the faint of heart or taste buds. tim's comment is "This is spicy...like my Aunt Ginny.




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