Pan Fried Shrimp

 Pan Fried Shrimp

Crispy shrimp with a velvety lemon sauce. Serve with steamed asparagus or broccoli.

12 extra large shrimp, peeled & deveined with tails on
1/4 cup Lea & Perrins Worcestershire Sauce
4 egg yolks
1/2 cup all purpose flour
3/4 cup vegetable oil

FOR SAUCE
4 oz butter, or 1 stick
4 tsp lemon juice
4 tsp Lea & Perrins Worcestershire Sauce

1. In a small bowl, mix together Worcestershire Sauce and egg yolks. Place flour in a shallow plate. Cut shrimp at center to form butterfly shape, leaving tail uncut. Dip shrimp in marinade mixture, then dredge in flour, then back in marinade and repeat in flour again.
2. In a large skillet over medium high heat, heat oil and fry shrimp for 3 to 4 minutes, or until golden brown, turning halfway.
3. To make sauce, heat butter in a small saucepan over low heat. Add lemon juice and Worcestershire Sauce, and a pinch of salt if desired, whisking until well blended. Spoon sauce over fried shrimp and serve immediately.

Serves 4
Prep Time: 5 minutes
Cook Time: 6 minutes

TIP: Be sure to shake well before measuring out the Worcestershire Sauce.