During the season of Lent it is a great time to pull out all of our Lenten favorites for Friday night dinners.  These include a number of mac and cheese dinners, scallops, swordfish and the household favorite, shrimp.  We have a number of recipes that we turn to but recently we had the time to find some new favorites.  We even created a Pinterest Board  entitled “Lenten Favorites”.  Lenten Favorites from Pinterest
More and more shrimp recipes do pop up and get pinned.  I guess it is because my son and I are a bit picky on the seafood front and I know that they will be ok.   I love shrimp, scallops, fried or steamed clams, New England Clam Chowder, and swordfish grilled with a pesto sauce.   There are some white fish dishes that hubby will prepare that I will eat, but they have to be very mellow and not fishy tasty!
Hubby found this recipe and was going to make it with a bottled barbecue sauce until he realized that we had all of the ingredients on hand to make this.  So he whipped this up a couple of weeks ago on a Friday night and served it over rice.  What great flavor from the Worcestershire sauce!  But warning, the house smelled like Worcestershire sauce all night!

Barbecue Shrimp

3 tablespoons canola oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1/4 cup dry white wine
1/2 teaspoon chopped thyme
3/4 cup Worcestershire sauce
1/2 cup low-sodium chicken broth
24 large shrimp, shelled and deveined
Kosher salt
2 tablespoons unsalted butter, cut into tablespoons
Sliced scallions, for garnish
In a medium saucepan, heat 1 tablespoon of the canola oil. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. Add the Worcestershire sauce and broth and cook until reduced to ½ cup, about 15 minutes.

In a large skillet, heat the remaining 2 tablespoons of canola oil. Season the shrimp with salt and pepper. Cook over moderately high heat, turning once, for 2 minutes total. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. Stir in the butter until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.

Adapted from Food And Wine, March 2015

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