1 pound large raw shrimp, shelled and deveined
2 teaspoons Lea & Perrins Worcestershire
1 clove garlic, pressed
1 tablespoon sugar
1/2 cup butter
1/4 cup sherry
2 tablespoons lemon juice
Paprika for color
1/2 cup fresh parsley, finely chopped
In a shallow pan over low heat, melt butter. Add Lea & Perrins, sherry, garlic, lemon juice and sugar; mix well. Arrange shrimp in single layer in sauce. Broil at low heat for 6-8 minutes. Remove from heat and let stand for 10 minutes. Turn shrimp and sprinkle with paprika and parsley; then broil 3 minutes more. Serve over rice with Parmesan cheese.
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