Ingredients
30
uncooked large shrimp, peeled, deveined
2
tbsp (1/4 stick) butter, room temperature
1
8-ounce bottle clam juice
1/4
cup Worcestershire sauce
Directions
2.
Heat oil in large skillet over medium-high heat. Add garlic and stir 30 seconds. Sprinkle shrimp with salt and pepper. Add shrimp to skillet; sauté just until opaque in center, about 3 minutes. Remove skillet from heat.
4.
Mix butter and flour in small bowl to blend. Combine clam juice and all remaining ingredients except water in medium saucepan. Simmer 5 minutes to blend flavors. Add butter-flour mixture and whisk until sauce thickens and is smooth, thinning with water by tablespoonfuls if desired, about 2 minutes. Season with salt and pepper. Add sauce to shrimp in skillet; simmer until heated through, about 2 minutes.
New-York Restaurants
