In general you want to use larger shrimp here, but any size will work. I prefer real Gulf shrimp, too. If you want to play with this recipe, try the sauce on lobster or any white, firm fish.
1 to 2 poundsshrimp, with the shells (and heads if you can get them)
Salt
3tablespoonsbacon fat or olive oil
2shallots, chopped
4clovesgarlic, chopped
1teaspoonground black pepper
1lemon, sliced into rounds
1cupWorcestershire sauce
1tablespoonchopped fresh rosemary(optional)
1teaspoondried thyme
1tablespoonCreole or Cajun seasoning
1/2cupdry white wine
1cupchicken or shrimp stock
3tablespoonsheavy cream
4 to 5 tablespoonschilled unsalted butter, cut into tablespoon-sized pieces
3tablespoonsminced fresh parsley
Instructions
Peel the shrimp and remove the heads, if you have them, and set them aside. Devein the shrimp with a paring knife and salt the shrimp lightly. Set them aside.
In a saute pan or sauce pot, heat the bacon fat over medium high heat. When it's hot, add the shallots, garlic and shrimp shells and heads. Saute, stirring often, until the shrimp shells turn pink and the shallot is translucent.
Add the pepper, lemon, Worcestershire, rosemary, thyme, Creole seasoning, wine and stock. Bring this to a boil, then drop the heat to a simmer and reduce the mixture for about 15 minutes. Strain it, moving the liquid to a wide saute pan that will fit all the shrimp.
Bring the mixture to a boil and let it roll for 2 to 3 minutes. You ultimately want this to be a glaze, but you still need to cook the shrimp without overcooking them, so you'll need to use your judgment; the shrimp typically need about 3 to 5 minutes in the pan, maximum. So when the sauce just barely leaves a trail when you run a spatula through the middle of the pan, add all the shrimp and toss to combine.
Keep the shrimp moving in the sauce until it is syrupy, then turn the heat to its lowest setting. Stir in the heavy cream until it's well mixed. Now, one tablespoon at a time, swirl in the butter. Add the parsley, toss to combine one more time, and serve at once with rice, grits or bread.