This quick and easy shrimp is flavored with plenty of Worcestershire, making it hearty and bold.
Slideshow: More Shrimp Recipes
3 tablespoons canola oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1/4 cup dry white wine
1/2 teaspoon chopped thyme
3/4 cup Worcestershire sauce
1/2 cup low-sodium chicken broth
24 large shrimp, shelled and deveined
2 tablespoons unsalted butter, cut into tablespoons
Sliced scallions, for garnish
1/4 cup plus 2 talespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 Hass avocados—pitted, peeled and cut into wedges
2 romaine hearts (10 ounces), chopped
1 fennel bulb, trimmed and thinly sliced
3 radishes, thinly sliced
How to Make It
Step 1 Make the shrimp
In a medium saucepan, heat 1 tablespoon of the canola oil. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. Add the Worcestershire sauce and broth and cook until reduced to ½ cup, about 15 minutes.
Step 2 Make the shrimp
In a large skillet, heat the remaining 2 tablespoons of canola oil. Season the shrimp with salt and pepper. Cook over moderately high heat, turning once, for 2 minutes total. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. Stir in the butter until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.
Step 3 Meanwhile, make the salad
In a large bowl, whisk the olive oil with the lemon juice. Add the avocados, romaine, fennel and radishes, season with salt and toss to coat. Serve the salad with the shrimp.
Fruit-forward, citrusy Chenin Blanc.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.