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This quick and easy shrimp is flavored with plenty of Worcestershire, making it hearty and bold. Slideshow:  More Shrimp Recipes 

Colby Garrelts
March 2015

Gallery

© Christina Holmes

Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Shrimp
Salad

Directions

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.

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  • 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.

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.

Suggested Pairing

Fruit-forward, citrusy Chenin Blanc.

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