A dish brings together succulent shrimp simmered in a rich, flavorful sauce with a hint of your favorite spirit. It’s quick to make, perfect for a cozy dinner or impressing guests with minimal effort.
Prep Time20 min
Cook Time20 min
Total Time40 min
Difficulty
Medium
Helpful Kitchen Tips
Use fresh shrimp for the best texture and flavor.
Don’t overcook the shrimp; they only need a few minutes until they turn pink and opaque.
Let the sauce simmer gently to reduce and thicken without burning.
Ingredients
0/10
Why You'll Keep Making This
This dish combines tender shrimp with a rich, flavorful sauce that has a pleasant kick from the alcohol. It’s quick to make and feels special enough for a weeknight dinner or a casual gathering with friends.
Step 1
Season the shrimp with a bit of salt and pepper, then set them aside for a moment. 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 the flour and water until smooth, then slowly whisk this into the sauce mixture. Keep stirring constantly until the sauce thickens and becomes nice and smooth. If it seems too thin, add a splash more steak sauce; if it’s too thick, a little extra sherry will help loosen it up. Keep the sauce warm while you cook the shrimp.
Step 2
Heat 2 tablespoons of butter and a bit of canola oil in a large skillet over high heat. When the butter is melted and hot, toss in the shrimp and cook them for about 5 minutes, until they turn pink and opaque. Transfer the shrimp to a warm serving plate, then spoon the sauce over the top. Serve it right away while it’s nice and hot.
350
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Combinations
Serve alongside steamed rice or crusty bread to soak up the delicious sauce. A simple green salad or roasted vegetables make great sides to balance the richness.
Freezing Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove to avoid overcooking the shrimp, which can make them tough.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, just thaw them completely and pat dry before cooking for the best results.
What can I substitute for dry sherry or Madeira?
You can use dry white wine, apple cider vinegar, or grape juice as non-alcoholic alternatives.
How do I prevent the sauce from being too thick or too thin?
Adjust thickness by adding more steak sauce if too thin, or a splash of sherry or water if too thick.
Can I prepare the sauce in advance?
Yes, you can make the sauce ahead and gently reheat it before serving.
Is it necessary to use both butter and canola oil for cooking the shrimp?
Using both helps prevent burning and adds flavor, but you can use just one if needed.
How do I know when the shrimp are perfectly cooked?
Cook until they turn pink and opaque, usually about 5 minutes over high heat.
Can I use a different type of steak sauce?
Yes, any similar tangy steak sauce will work well in the recipe.
What side dishes pair well with this shrimp dish?
Rice, crusty bread, or steamed vegetables complement the flavors nicely.
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