Spicy Sauteed Butter Shrimp

Spicy Sauteed Butter Shrimp

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Emily Compson Trenbeath 7

"This recipe is one of the best ways to prepare peel-and-eat shrimp. It is exotically spicy, bursting with flavors, and is sure to become a favorite."
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1 h 4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



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  1. Melt the sticks of butter over medium heat with the oil in a 3 to 4 quart heavy saucepan or sauté pan, then stir to mix.
  2. While the butter is melting, crush the rosemary and salt together with mortar and pestle (or put it through a spice grinder.)
  3. Add all the remaining ingredients to the butter and oil except the garlic and shrimp.
  4. Cook, stirring constantly, until the sauce comes to a boil.
  5. Reduce the heat and simmer for 8 minutes, stirring frequently.
  6. Preheat oven to 450.
  7. Remove the pan from the heat, and add the garlic and allow to stand uncovered at room temperature for about 30 minutes, stirring once or twice.
  8. To cook the shrimp, return the pan of sauce to medium heat and add shrimp when the sauce is well heated, about 3 minutes.
  9. Cook shrimp for 5-7 minutes, just until the shrimp turn pink, stirring frequently but gently with a wooden spoon.
  10. Remove the pan from the stovetop and place in a preheated 450 degree F oven for 10 minutes.
  11. To serve, remove shrimp with a slotted spoon into a large bowl. Skim off clarified oil if you wish, and spoon sauce into small bowls for dipping into.
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