The Lee Bros. Charleston Kitchen by Matt Lee

Author:Matt Lee [Lee, Matt]
Language: eng
Format: epub
ISBN: 978-0-7704-3395-6
Publisher: Potter/TenSpeed/Harmony
Published: 2013-02-26T05:00:00+00:00

4 tablespoons (½ stick) unsalted butter

4 tablespoons all-purpose flour

1½ cups half-and-half

⅓ cup ketchup

¼ cup Worcestershire sauce

1 tablespoon fresh lemon juice

½ teaspoon freshly ground black pepper, plus more to taste

¼ teaspoon red pepper flakes

¼ teaspoon kosher salt, plus more to taste

2 bay leaves

2 pounds cooked peeled shrimp, rinsed, preferably with tails still on

Charleston Rice (recipe follows)

1 Melt the butter in a 10-inch skillet over medium-high heat until it’s frothy, and whisk in the flour until it becomes a smooth paste. Turn the heat down to medium, add the half-and-half, and whisk until it bubbles.

2 Add the ketchup, Worcestershire, lemon juice, black pepper, red pepper flakes, salt, and bay leaves, and whisk until smooth. Add the shrimp and ¼ cup of water, and stir with a wooden spoon to blend. Cook, stirring, over medium for 5 to 10 minutes, until very hot. Season with salt and freshly ground black pepper. Discard the bay leaves and serve immediately over Charleston Rice. (Shrimp Supreme will keep about 2 days in the refrigerator in a covered container.)

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