Ingredients
6 tablespoons unsalted butter, cubed1/4 cup Worcestershire sauce2 garlic cloves, minced3 tablespoons lemon juice1 fresh rosemary sprig1/2 teaspoon salt1/4 teaspoon pepper1 pound uncooked shrimp (26-30 per pound), peeled and deveined, tails removed1 package (8-1/2 ounces) ready-to-serve jasmine rice3 tablespoons heavy whipping creamHot pepper sauce, optional
Preparation
Preheat oven to 400°. Place the first 7 ingredients in a 13x9-in. baking dish. Place dish in oven until butter is melted, 3-5 minutes. Add shrimp. Bake, uncovered, until shrimp turn pink, 12-15 minutes, stirring halfway through cooking. Meanwhile, cook rice according to package directions.
Discard rosemary; stir in cream. Serve shrimp mixture with rice and, if desired, hot pepper sauce.
