Recipe information
Yield
6 appetizer
Ingredients
Shrimp
2
tablespoons olive oil
3
garlic cloves, minced
30
uncooked large shrimp, peeled, deveined
Sauce
2
tablespoons (1/4 stick) butter, room temperature
2
tablespoons all purpose flour
1
8-ounce bottle clam juice
1
/4 cup Worcestershire sauce
2
tablespoons fresh lemon juice
1
tablespoon tomato paste
4
garlic cloves, minced
3
/4 teaspoon hot pepper sauce
1
/2 teaspoon cayenne pepper
1
/2 teaspoon sugar
1
/4 teaspoon paprika
2
tablespoons (about) water
Need to make a substitution?
Preparation
For shrimp
Step 1
Heat oil in large skillet over medium-high heat. Add garlic and stir 30 seconds. Sprinkle shrimp with salt and pepper. Add shrimp to skillet; sauté just until opaque in center, about 3 minutes. Remove skillet from heat.
For sauce
Step 2
Mix butter and flour in small bowl to blend. Combine clam juice and all remaining ingredients except water in medium saucepan. Simmer 5 minutes to blend flavors. Add butter-flour mixture and whisk until sauce thickens and is smooth, thinning with water by tablespoonfuls if desired, about 2 minutes. Season with salt and pepper. Add sauce to shrimp in skillet; simmer until heated through, about 2 minutes.