This is a favourite of mine because it's very quick and easy, the ingredients are things I always have on hand, and guests always enjoy it if they share my love of spicy food. It pairs really well with a crisp white wine.
½ cup butter
½ cup red pepper sauce (I often use Frank's Red Hot)
½ Tbs red pepper flakes
¾ Tbs Worcestershire sauce
lemon juice to taste
salt to taste
340 g (1 bag) shrimp, tails & shells on. Thaw if frozen.
- Rinse and dry shrimp. Combine the first five ingredients in a large skillet over low heat. Heat until bubbly. Add salt to taste.
- Add the shrimp to the skillet. Raise heat to medium. Stir to coat shrimp, and ensure they are cooking evenly on both sides. Cook just until they turn pink (3-5 minutes).
- Serve in bowls with sourdough bread for dipping, and a salad.