- 1 lb. shrimp, peeled and deveined
- 2 T. chopped parsley, preferably flat-leafed
- 8 T. (1/2 c.) unsalted butter
- 2 T. white wine Worcestershire sauce
- ¼ tsp. freshly ground white pepper, or to taste
- ¼ tsp. freshly grated nutmeg, or to taste
- ¼ tsp. dried mustard
- 1 heaping T. minced shallot
Coarsely chop shrimp, reserving 3 whole shrimp for
garnish. This is best done by hand. Using a food processor will often
result in too finely minced shrimp. Melt 1 T. of the butter in a medium
skillet over medium heat. Add the shallot, and sauté until soft, but not
browned. Add the white wine Worcestershire and cook until slightly
reduced. Add the shrimp (including three for garnish), pepper, nutmeg,
and mustard, raise heat to high, and sauté until shrimp are just cooked
through, about 2 minutes. Remove 3 shrimp for garnish to separate plate.
Remove skillet from the heat, and add remaining butter, which has been
cut into small cubes and kept cool, to skillet a few cubes at a time,
stirring continuously. The butter should emulsify into a creamy sauce.
Stir in the parsley. Transfer mixture to a bowl and garnish with the
reserved shrimp. Serve at room temperature with toasts as a first course
or part of an afternoon tea. To make open-face sandwiches, mince the
shrimp more finely and use additional shrimp, cut in half AFTER cooking
(that way they won’t curl) to garnish each sandwich.
Serves 6-8
