This buttery shrimp with Worcestershire sauce is served over rice. Shrimp are cooked with Worcestershire sauce, butter, onions, garlic, lemon juice, heavy whipping cream, and hot sauce.
The creamy buttery Worcestershire sauce elevates this shrimp recipe to some real magic levels. It's similar to the well known slightly spicy and tangy New Orleans cajun shrimp and rice dish.
Serve this buttery shrimp with Worcestershire and cream sauce over rice, spaghetti, or zucchini noodles to make it a full meal or just snack on as is or with a baguette. So good!
Use Heavy Cream in Shrimp with Worcestershire Sauce
Heavy whipping cream doesn't curdle when heated because of the high fat content. So heavy cream is best to use when making a heated sauce for the Worcestershire shrimp.
In a pinch half and half will work, but it may curdle the sauce a bit so keep the heat very low.
Buttery Shrimp with Worcestershire Sauce Tips:
Leave out the hot sauce in the sauce for this shrimp worcestershire recipe if sensitive to spice. The hot sauce brings a mild but optional level of heat to the dish. If the dish is too spicy or tangy, mellow it out with a little more heavy whipping cream.
Don't have fresh rosemary? Don't sweat it - use dried rosemary, leave it out all together, or substitute a favorite herb instead.
In a pinch, substitute soy sauce for the Worcestershire sauce for this buttery shrimp recipe.
Buttery Shrimp with Worcestershire Sauce
EatSimpleFood.com
This tangy and buttery shrimp with Worcestershire sauce is served over rice. Shrimp are cooked with Worcestershire sauce, butter, onions, garlic, lemon juice, heavy whipping cream, and hot sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
Shrimp Ingredients:
- 1 lb shrimp, peeled & deveined
- 1 ½ Tbsp unsalted butter
- 1 ½ tablespoon olive oil
Sauce Ingredients:
- 6 tablespoon unsalted butter
- ⅓ cup onions, diced
- 1 tablespoon garlic, minced
- 1 sprig rosemary
- 2 tablespoon Worcestershire sauce
- 2 tablespoon lemon juice
- 1 ½ teaspoon hot sauce
- ¼ cup heavy whipping cream
- ¼ teaspoon salt
- black pepper
Instructions
- Pat shrimp dry with a paper towel and sprinkle with salt and pepper.
- Bring a large pan to medium high heat. Add olive oil and melt butter.
- When melted and slightly sizzling, add the shrimp to the pan in a single layer without crowding the pan. If not, reduce olive oil and butter by half and cook shrimp in two batches.
- Cook shrimp for ~2 minutes per side or until done (usually the first side needs more time to sear than the second side). Try to get it crispy on the outside. Set aside on a plate.
- In the same pan, reduce heat to medium, and add the remaining butter and onions and cook ~ -3-4 minutes or until onions are translucent.
- Add garlic and rosemary sprig and cook 1-2 minutes or until fragrant.
- Stir in Worcestershire sauce, lemon juice, and hot sauce.
- Bring to a boil and simmer ~ 3 minutes.
- Remove rosemary sprig and whisk in whipping cream.
- Add shrimp and any juices back to pan and simmer ~ 2-3 minutes or until shrimp are hot.
- Add salt and more hot sauce to taste.
- Eat as is, or serve over rice. Happy Eating! Beckie
Notes
- Don't have heavy whipping cream? Try half & half or leave it out. Heavy whipping cream doesn't curdle when heated because of the fat content. Half and half may curdle a bit but it will still be delicious.
- Call ahead to the grocery store and ask the seafood counter person to peel and devein your shrimp.
- Keep the shells and combine with water, salt, and your favorite herb or spices to make a killer homemade seafood stock / broth.
- The hot sauce brings a mild but optional level of heat to the dish. If your dish is too spicy or tangy, mellow it out with a little more heavy whipping cream.
- Line a plate with paper towels and dry the shrimp. This will help them get a crispy brown sear. If there is too much water on the shrimp, they will steam and not sear.
- Don't disturb the shrimp while you cook them. They need time to develop that crisp sear and fond (all the crispy browned bits).
How To Pan Fry Crispy Shrimp
Pan frying shrimp is optional for this shrimp with Worcestershire sauce recipe. It does give it a more complex sauce, but I have made this recipe faster by just throwing in the shrimp to the sauce at the last minute and cooking the shrimp for a couple minutes.
After the shrimp have been peeled and deveined, line a plate with paper towels in order to dry the shrimp. This will help the shrimp sear.
If there is too much water on the shrimp, they will steam and not sear.
Salt and pepper the dried shrimp. Salt will flavor the shrimp but will also help dry the outside of the shrimp and help develop the seared crust.
Pan fry the shrimp in butter and olive oil until crispy. Nonstick pans are easiest to use for delicate seafood like shrimp.
Butter burns easy so turn down the heat if the shrimp are burning. Adding olive oil to the butter makes it easier to pan fry shrimp at a higher heat without burning them.
Don't disturb the shrimp while you cook them. Ok - you can peek once or twice at one piece of shrimp. Shrimp need time to develop that crisp sear and fond (all the crispy browned bits) that will integrate later into the Worcestershire sauce.
Set shrimp aside on a plate and work on the addicting creamy Worcestershire sauce for the shrimp.
Serving Suggestion
Serve this delicious Buttery Shrimp with Worcestershire Sauce with a Caesar salad or a crostini appetizer, and / or pair it with a side of green beans or roasted potatoes to round out your meal.
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Things In My Kitchen:
- Shrimp peeler & deveiner - this makes faster work of peeling & deveining. It's not fancy but this plastic one works better than any out there made of steel or that have big clunky handles.
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