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Home -> Main Dishes -> Seafood
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 pound large or medium fresh shrimp, shelled, deveined, shells reserved 1/2 cup unsalted butter 1/8 tsp. cayenne pepper 1 1/2 tbsp. heavy whipping cream 1/4 tsp. salt
Directions
Preheat the oven to 250 degrees. Spread the reserved shrimp shells on a sheet pan and bake about 6 minutes until dry. Transfer the shells to a food processor and blend until crushed. Melt the butter in a medium saucepan over low heat. Add the crushed shrimp shells and cook 3 minutes, stirring constantly. Remove the pan from the heat and let the butter steep 30 minutes, stirring frequently. Line the inside of a strainer with a double thickness of cheesecloth. Strain the shrimp butter through the cheesecloth into a small bowl. Gather up the cheesecloth and squeeze any remaining liquid out of the shells. Cool the butter completely.
Melt 2 tbsp. of the shrimp butter in a large skillet over medium heat. Add the shrimp and cook 1 to 2 minutes per side until just done. Transfer the cooked shrimp to a plate and keep warm. Stir the cream into the skillet and heat through. Swirl in another 2 tbsp. of the shrimp butter 1/2 tbsp. at a time. Stir in the salt. Spoon the sauce onto 2 plates and lay the shrimp over. Serve the shrimp immediately.
Serves 2.
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