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Anthony's Firecracker Shrimp


  • 1 teaspoon oil
  • 1 pound large shrimp, shell-on, split down back and deveined
  • 1 cup heavy cream
  • Juice of 2 lemons
  • Tabasco
  • 2 tablespoons butter
  • 2 tablespoons chopped parsley
  • Salt and pepper


  • Heat oil in a large sauté pan, add shrimp and toss and cook for 3 minutes. Add cream and lemon juice. Splash on as much Tabasco as you can handle. Allow to reduce on high for 5 minutes; watch carefully, it could overflow. Add butter and parsley. Season with salt and pepper. Serve it up.