Tipsy Shrimp Food

TIPSY SHRIMP

Tipsy Shrimp image

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!

Provided by LauraG

Categories Appetizers and Snacks Seafood Shrimp

Time 40m

Yield 12

Number Of Ingredients 11

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
2 tablespoons butter
1 tablespoon canola oil

Steps:

Season shrimp with salt and pepper. Set aside.
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.
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.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 7 g, Cholesterol 125.2 mg, Fat 6.4 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 2.8 g, Sodium 515 mg, Sugar 0.4 g

MARIE'S TIPSY SHRIMP

Marie's Tipsy Shrimp image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 9

Ingredients

Sixteen 15-count black tiger shrimp, peeled and deveined
1 cup white Zinfandel
1 pound fettuccine
1/4 cup sweet cream butter
4 tablespoons minced garlic
Pinch salt
2 cups whipping cream
Parmesan
Slivered almonds

Steps:

Steam shrimp in wine until they turn pink, about 3 to 5 minutes. Cook fettuccine noodles, in boiling, salted water. Drain and keep warm.
In a saucepan, melt the butter and saute garlic until golden. Add salt and whipping cream and reduce until the consistency of a thick sauce. Add a little of the wine mixture to the sauce.
Spoon sauce over noodles and arrange 4 shrimp around each plate. Garnish with Parmesan and almonds.

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