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Tipsy Shrimp

Tipsy Shrimp

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LauraT

These tangy shrimp are melt-in-your-mouth delicious. They can be individually plated for the appetizer of a sit down dinner, or kept warm in a chafing dish at a buffet or cocktail party. Simply insert a frilled toothpick in each shrimp and smother with the sauce!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Season shrimp with salt and pepper. Set aside.
  2. Melt 2 tablespoons butter in a saucepan over medium heat. Add lemon juice, steak sauce, Worcestershire sauce and sherry or Madeira. In a small bowl, whisk together flour and water, then whisk into the steak sauce mixture. Cook and stir constantly until thickened and smooth. Adjust the thickness of the sauce, if necessary, adding a little more steak sauce if too thin or more sherry if too thick. Keep warm while cooking shrimp.
  3. Place 2 tablespoons butter and canola oil in a large skillet over high heat. Once the butter has melted, stir in shrimp, and cook until pink and opaque, about 5 minutes. Place shrimp on a heated serving plate and dress with sauce. Serve hot.
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Reviews

slfortson
19
12/20/2010

I followed the recipe and followed a recommendation of one reviewer, that claimed the A1 was too strong. I cut back to 2 tablespoons instead of the excessive 1/2 cup that it calls for. These were ok, and everyone "claimed" they liked them, but I didn't think they were very tasty. There are much better shrimp recipes out there. I will not make this again.

LIZCANCOOK
12
2/8/2010

Tossed just-cooked shrimp with warm sauce then served. Nice compliment to the rest of our Super Bowl spread. A little too A1-y for me to rate it a perfect 5 stars.

blue
10
12/22/2008

mmmmmm really turned out good