Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 30 uncooked large shrimp, peeled, deveined
- 2 tablespoons (1/4 stick) butter, room temperature
- 2 tablespoons all purpose flour
- 1 8-ounce bottle clam juice
- 1/4 cup Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon tomato paste
- 4 garlic cloves, minced
- 3/4 teaspoon hot pepper sauce
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon paprika
- 2 tablespoons (about) water
Directions
- Heat oil in large skillet over medium-high heat. Add garlic and stir 30 seconds. Sprinkle shrimp with salt and pepper. Add shrimp to skillet; sauté just until opaque in center, about 3 minutes. Remove skillet from heat.
- Mix butter and flour in small bowl to blend. Combine clam juice and all remaining ingredients except water in medium saucepan. Simmer 5 minutes to blend flavors. Add butter-flour mixture and whisk until sauce thickens and is smooth, thinning with water by tablespoonfuls if desired, about 2 minutes. Season with salt and pepper. Add sauce to shrimp in skillet; simmer until heated through, about 2 minutes.
