BAR-B-QUE shrimps

Name: BAR-B-QUE shrimps
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg raw organic shrimps (à approx. 25 g; fresh or frozen; with head and shell); 6 Garlic cloves; 1 Branch rosemary; 1 Cup good olive oil (good 200 ml); 50 g Butter; 2 Bay leaves; 7-10 Tbsp 1 1⁄4 Cup (approx. 300 ml) dry white wine; 7-10 Tbsp salt, cayenne pepper; 1 TEASPOON Tabasco; 7-10 Tbsp Juice from 1⁄2 Lemon; 2-4 Tbsp Worcester sauce; 1 small bunch of flat parsley

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg raw organic shrimps (à approx. 25 g; fresh or frozen; with head and shell)
6 Garlic cloves
1 Branch rosemary
1 Cup good olive oil (good 200 ml)
50 g Butter
2 Bay leaves
7-10 Tbsp 1 1⁄4 Cup (approx. 300 ml) dry white wine
7-10 Tbsp salt, cayenne pepper
1 TEASPOON Tabasco
7-10 Tbsp Juice from 1⁄2 Lemon
2-4 Tbsp Worcester sauce
1 small bunch of flat parsley

Directions

1
Defrost the frozen shrimps. Peel garlic and dice coarsely. Wash the rosemary and dab dry. Rinse shrimps and drain well.
2
Lightly heat the oil and butter in a saucepan. Sauté garlic, rosemary and bay leaf for about 5 minutes. Increase heat. Add the prawns and cook for approx. 3 minutes, turning until the prawns are almost done.
3
Deglaze with wine. Season with salt, cayenne pepper, Tabasco, lemon juice and Worcester sauce and bring to the boil. Take the pot off the stove and let it simmer covered for about 15 minutes.
4
Wash parsley, shake dry, pluck off leaves and chop coarsely. Sprinkle prawns with parsley and arrange with the stock. Serve with baguette and the rest of the wine.