Ingredients
1cupunsalted butter
4garlic cloves,chopped
1Roma tomato,chopped finely but without seeds or juices
1lemon,juiced
2tbspWorcestershire sauce
1bay leaf
1tspsweet paprika
¼tspdried thyme
¼tspCayenne pepper
2tspkosher salt
½tspblack pepper,coarse ground
1½lbsshrimp,peeled and deveined, any size works here
parsley,chopped for garnish
Preparation
Add the butter to the pan on medium-low heat with the garlic, tomatoes, lemon, Worcestershire sauce, bay leaves, sweet paprika, cayenne pepper, kosher salt, and black pepper and let it melt together on low heat for 5 to 7 minutes while the tomatoes melt.
Remove the bay leaf.
When the juice of the tomatoes seems to have evaporated you’re ready to add the shrimp.
Raise the heat to medium-high and add the shrimp to the pan, cooking just 1 to 2 minutes on each side.
Serve with additional lemon wedges, parsley and crusty bread if desired.
