BBQ Peppered Shrimp
- 1 tbsp Garlic pureed
- 1 tbsp Shallots pureed
- 1/4 cup White Wine
- 1/2 cup Worcestershire sauce
- 1/4 cup Lemon juice
- 1/2 tsp Tabasco sauce
- 24 Jumbo shrimp
- 5 tbsp Black Pepper
- 1 cup Heavy Cream
- 1/2 lb Unsalted Butter cut into parts
- 2-1/2 cups Rice cooked
- Place first 8 ingredients in a large sauté pan and cook over high heat for about 3 minutes, then turn shrimp over and cook for 3 more minutes. Remove the shrimp from the pan and transfer to a 250° oven.
- Meanwhile, reduce the liquid in the pan to ¾ of a cup. Add heavy cream and reduce to smooth and creamy consistency; reduce heat and stir in butter chips, a few at a time, stirring continuously. Serves 4.
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
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