These tangy shrimp are melt-in-your-mouth delicious. They can be individually plated for the appetizer of a sit down dinner, or kept warm in a chafing dish at a buffet or cocktail party. Simply insert a frilled toothpick in each shrimp and smother with the sauce!

LauraG
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season shrimp with salt and pepper. Set aside.

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  • Melt 2 tablespoons butter in a saucepan over medium heat. Add lemon juice, steak sauce, Worcestershire sauce and sherry or Madeira. In a small bowl, whisk together flour and water, then whisk into the steak sauce mixture. Cook and stir constantly until thickened and smooth. Adjust the thickness of the sauce, if necessary, adding a little more steak sauce if too thin or more sherry if too thick. Keep warm while cooking shrimp.

  • Place 2 tablespoons butter and canola oil in a large skillet over high heat. Once the butter has melted, stir in shrimp, and cook until pink and opaque, about 5 minutes. Place shrimp on a heated serving plate and dress with sauce. Serve hot.

Nutrition Facts

152.4 calories; 15.9 g protein; 7 g carbohydrates; 125.2 mg cholesterol; 515 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/08/2010
Tossed just-cooked shrimp with warm sauce then served. Nice compliment to the rest of our Super Bowl spread. A little too A1-y for me to rate it a perfect 5 stars. Read More
(13)

Most helpful critical review

Rating: 3 stars
12/21/2010
I followed the recipe and followed a recommendation of one reviewer that claimed the A1 was too strong. I cut back to 2 tablespoons instead of the excessive 1/2 cup that it calls for. These were ok and everyone "claimed" they liked them but I didn't think they were very tasty. There are much better shrimp recipes out there. I will not make this again. Read More
(20)
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
12/20/2010
I followed the recipe and followed a recommendation of one reviewer that claimed the A1 was too strong. I cut back to 2 tablespoons instead of the excessive 1/2 cup that it calls for. These were ok and everyone "claimed" they liked them but I didn't think they were very tasty. There are much better shrimp recipes out there. I will not make this again. Read More
(20)
Rating: 4 stars
02/08/2010
Tossed just-cooked shrimp with warm sauce then served. Nice compliment to the rest of our Super Bowl spread. A little too A1-y for me to rate it a perfect 5 stars. Read More
(13)
Rating: 5 stars
12/22/2008
mmmmmm really turned out good Read More
(10)
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Rating: 3 stars
02/25/2012
The good news is the shrimp were all eaten - the bad news is that the sauce tasted too much like A-1. Nobody was raving about the sauce. Will I do this recipe again? Probably not. But I am glad we tried it. A-1 will remain a "beef" sauce. Read More
(2)
Rating: 5 stars
01/14/2020
We used Heinz 57 sauce and only about 3/4 c. Also thickened with corn starch instead of flour. It was delicious!!! Read More