Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 3-4

Ingredients:

3 C. cooked rice

24 jumbo shrimp, peeled and deveined with the tails off

1 T. Old Bay Seasoning

Salt and pepper to taste

3 T. olive oil

3 tsp. fresh rosemary, chopped

4 cloves of garlic, minced

2 C. chicken stock

1/4 C. Worcestershire sauce

1/4 c. Frank’s Red Hot Sauce

6 T. butter, cut into pieces

1/4 C. heavy cream

1/4 C. chopped parsley

What to do:

Season the shrimp with the Old Bay and some salt and pepper, toss to coat.

Heat the olive oil in a large skillet over medium-high heat and add the shrimp, rosemary and garlic, cook for 1-2 minutes until cooked though. Remove the shrimp to a plate, set aside. Add the stock, Worcestershire sauce, salt and pepper if needed and hot sauce to the skillet and cook until thickened, about 10 minutes. Add the butter and cream, whisk until smooth. Add the cooked shrimp back to the pan to warm through. Ladle over cooked rice and top with chopped parsley leaves.