Ingredients:

  • 1 lb (450 g) Large Shrimp (21/25 count), peeled and deveined, tails removed optional.
  • 1 tsp (5 ml) Kosher Salt (for seasoning shrimp)
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper
  • 4 Tbsp (57 g) Unsalted Butter, divided (2 Tbsp for sautéing, 2 Tbsp for finishing)
  • 2 Tbsp (30 ml) Olive Oil
  • 4 cloves Garlic, minced finely
  • 1/4 cup (60 ml) Frank’s RedHot Original Sauce (or similar vinegar-based hot sauce)
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1/2 cup (120 ml) Heavy Cream
  • 1/2 tsp (2.5 ml) Cayenne Pepper (adjust to heat preference)
  • 1/4 tsp (1.2 ml) Smoked Paprika (optional)
  • 2 Tbsp (10 g) Fresh Parsley or Chives, finely chopped
  • Pinch of Red Pepper Flakes (optional, for visual pop)

Instructions:

  1. Pat the shrimp thoroughly dry with kitchen paper (essential for a good sear). Season them evenly with salt and pepper. Mince the garlic and measure out all sauce ingredients (mise en place).
  2. Heat the skillet over medium-high heat. Add 2 Tbsp of unsalted butter and the olive oil. Once the butter is melted and sizzling, add the minced garlic. Sauté for 30–60 seconds until fragrant, being careful not to burn it.
  3. Reduce the heat slightly to medium. Stir in the hot sauce, Worcestershire sauce, cayenne pepper, and smoked paprika. Let this mixture bubble for 1 minute to marry the flavours.
  4. Pour in the heavy cream. Stir well to combine the spice base and the cream. Bring the sauce to a gentle simmer, then immediately reduce the heat to low. Let it reduce slightly for 2–3 minutes until it just begins to thicken enough to coat the back of a spoon.
  5. Increase the heat back up to medium-high. Add the seasoned shrimp to the simmering sauce. Sauté the shrimp, flipping them once, for about 2–3 minutes total. Cook only until they curl into a ‘C’ shape and turn opaque pink. Do not overcook.
  6. Remove the pan from the heat entirely. Stir in the remaining 2 Tbsp of cold unsalted butter, swirling the pan gently. This process (montage au beurre) enriches the sauce and thickens it beautifully. Taste the sauce and adjust salt, pepper, or additional hot sauce if needed.
  7. Garnish immediately with fresh chives or parsley and a pinch of red pepper flakes, if using. Serve the shrimp directly from the pan, or transfer to a small, warm serving dish with crusty bread for dipping.