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BAYOU SHRIMP
2 Servings; can be doubled
The shrimp are simmered and served in a peppery, New Orleans-style sauce-peel them at the table as you eat. Coleslaw, crusty French bread for sopping up all the sauce, and plenty of napkins are ideal accompaniments. For dessert, crullers and coffee with whipped cream would be easy substitutes for traditional beignets and café au lait.
1/4 cup (1/2 stick) unsalted butter
1/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons black pepper
1½ dried rosemary
1 teaspoon paprika
1 teaspoon Worcestershire sauce
12 uncooked large shrimp in their shells
Melt butter in heavy medium saucepan over medium heat. Mix in water, lemon juice, pepper, rosemary, paprika and Worcestershire sauce. Simmer sauce until reduced to 1/2 cup, about 3 minutes. Season with salt. Add shrimp to sauce. Cover pan; cook until shrimp turn pink and are just cooked through, about 4 minutes.
Transfer shrimp and sauce to shallow bowls, dividing equally, and serve.