We have tried this twice now. The first time was completely by the recipe, with the shrimp served on toothpicks, and it was phenomenal!
Tonight, we halved the recipe. I decided to go to a 3:1 ratio of butter to olive oil, because, otherwise, I would have been left with an uncomfortably low amount of olive oil. I figured butter's great with shrimp anyway. Then we had only half the amount of Worcestershire sauce on hand (didn't realize I was low!), so I rounded up some soy sauce packets (thank you, Panda Express!), and emptied them into the pot, along with some onion powder and extra garlic.
We cut out the salt, because the butter, Tabasco, Worcestershire, and soy sauce already have salt, and my mom cannot eat much salt.
I used some medium shrimp that I'd gotten on sale. To minimize dishes, I dispensed with the saucepan-to-dutch-oven-to-baking-pan thing. I have a 14" wide frying skillet that is oven safe. So we made the sauce in the skillet, then added the shrimp, brought it to a bubble, then put it in the oven. When I went to stir it after 4 minutes, it was already slightly overdone.
Ah, well. I did use medium shrimp instead of large, so I will watch more closely next time.
We put the shrimp and sauce over spaghetti, and served it with a salad and toasted, buttered French bread.
Absolutely fabulous! I will keep going back to this recipe!
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We have tried this twice now. The first time was completely by the recipe, with the shrimp...