Peel-and-Eat Shrimp with Spicy Herb Butter | Saveur
The best way to enjoy this sweet Gulf shrimp dish, adapted from Donald Link's Down South (Clarkson Potter, 2014), is with drawn butter for dipping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 2 lb. unpeeled, head-on shrimp, preferably Royal Red
- 16 tbsp. unsalted butter
- 1 tbsp. Worcestershire sauce
- 1⁄2 tsp. freshly ground black pepper
- 1⁄4 tsp. cayenne
- 2 cloves garlic, minced
- 1 sprig rosemary
- Zest and juice of 1 lemon
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