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Categories:
shrimp Worcestershire sauce hot sauce garlic fresh rosemary kosher salt butter shrimp extra-virgin olive oil garlic hardy greens kosher salt
Viewed: 38 - Published at: 5 years agoIngredients
- Shrimp
- 1 cup Worcestershire sauce
- 1/4 cup fresh lemon juice
- 2 tablespoons hot sauce
- 10 medium garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons kosher salt
- 3 sticks unsalted butter
- 11/4 pounds 21- or 25-count shell-on shrimp
- Greens
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, very thinly sliced
- 1/4 teaspoon dried red pepper flakes
- 12 cups roughly chopped hardy greens (such as collards, kale or spinach), tough stems removed
- 1/2 teaspoon kosher salt
Method
- 1. Poach the shrimp: In a medium saucepan set over medium heat, add the Worcestershire sauce, lemon juice, hot sauce, garlic, rosemary and salt. Bring the mixture to a gentle simmer and cook until the sauce is reduced by half and begins to thicken, about 15 minutes. Add the butter, 1 tablespoon at a time, whisking constantly until each piece is melted and the sauce begins to thicken. Reduce the heat to medium-low so that the liquid is barely simmering. Add the shrimp to the sauce and cook until the shrimp are just cooked through, about 5 minutes.
- 2. Cook the greens: In a large skillet set over medium-high heat, add the olive oil, garlic and red pepper flakes. Cook, stirring often, until the garlic is fragrant, 30 seconds to 1 minute. Add half of the greens to the skillet and use tongs to turn the greens until they start to wilt, 11/2 to 2 minutes. Add the remaining greens and continue to occasionally turn the greens until they have all wilted, about 2 minutes more. Turn off the heat and sprinkle with the salt. Divide the greens among 4 plates and top each with some shrimp. Serve with a small bowl on the side for the shrimp shells.
