Ingredients
Shrimp
2 tablespoons olive oil
3 garlic cloves, minced
30 uncooked large shrimp, peeled, de-veined
Sauce
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
1 8-ounce bottle clam juice
1/4 cup Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
4 garlic cloves, minced
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon sugar
1/4 teaspoon paprika
Water to desired consistency
Preparation
For shrimp: 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. For sauce: 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.
Serve with crusty French bread, cuz you’re gonna want to soak up EVERY LAST DROP of the sauce.
