Ingredients
- 2 pounds jumbo shrimp, peeled and deveined
- salt and pepper to taste
- 2 tablespoons butter
- ¼ cup lemon juice
- 1 cup steak sauce (e.g. A-1)
- 2 tablespoons Worcestershire sauce
- 3 fluid ounces dry sherry or Madeira
- 2 tablespoons all-purpose flour
- 3 tablespoons water
- 1 tablespoon canola oil
What Makes This Recipe So Good
Helpful Kitchen Tips
- Add the alcohol towards the end of cooking to preserve its aroma.
- Avoid overcooking the shrimp to keep them tender and juicy.
Step 1
Season the shrimp with a bit of salt and pepper, then set them aside. In a saucepan over medium heat, melt 2 tablespoons of butter. Once melted, add the lemon juice, steak sauce, Worcestershire sauce, and your choice of sherry or Madeira. In a small bowl, mix together the flour and water until smooth, then slowly whisk this into the sauce mixture. Keep stirring until the sauce thickens and becomes nice and smooth. If it feels too thin, add a little more steak sauce; if it’s too thick, splash in some extra sherry. Keep the sauce warm while you cook the shrimp.
Step 2
Heat 2 tablespoons of butter along with a bit of canola oil in a large skillet over high heat. When the butter has melted and starts to sizzle, toss in the shrimp. Cook them for about 5 minutes, stirring occasionally, until they turn pink and are cooked through. Once done, transfer the shrimp to a warm plate and drizzle the sauce over the top. Serve immediately and enjoy!
