Famous Firestone Shrimp Recipe

Name: Ford's Garage Novis Famous Firestone Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb large shrimp, peeled and deveined (16/20 count); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 2 tbs olive oil; 6 tbs unsalted butter; 4 cloves garlic, finely minced; 2 tbs fresh lemon juice; 1 tbs Worcestershire sauce; 1 tbs hot sauce (such as Frank's RedHot); 1 tsp Creole or Cajun seasoning; 1 tsp brown sugar; 1 tsp paprika; 2 tbs chopped fresh parsley; 1 tsp freshly ground black pepper; 4 to taste lemon wedges (for serving); 4 servings crusty bread or steamed rice

Inspired by Ford's Garage Novi

Time30m

Serves4

Make Famous Firestone Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp

1 lb large shrimp, peeled and deveined (16/20 count)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp Smoked paprika

1 tsp Watkins garlic powder

2 tbs olive oil

Spicy Butter Sauce

6 tbs Unsalted butter

4 cloves garlic, finely minced

2 tbs fresh lemon juice

1 tbs Original Worcestershire Sauce

1 tbs hot sauce (such as Frank's RedHot)

1 tsp Creole or Cajun seasoning

1 tsp Brown sugar

1 tsp Watkins paprika

2 tbs chopped fresh parsley

1 tsp freshly ground black pepper

4 to taste lemon wedges (for serving)

To Serve (optional)

4 servings crusty bread or steamed rice

Method

Shrimp

Pat the shrimp dry with paper towels. Place shrimp in a bowl and toss with kosher salt, black pepper, smoked paprika, garlic powder, and olive oil until evenly coated.

Preheat a large skillet (preferably cast iron) over medium-high heat until hot, about 2–3 minutes.

Add the shrimp in a single layer to the dry hot skillet (you can add a light drizzle of oil if skillet is dry). Cook undisturbed 1–1½ minutes until the underside develops a golden sear.

Flip the shrimp and cook another 1–1½ minutes until opaque and just cooked through (internal temperature ~120–125°F). Remove shrimp to a plate and tent loosely with foil while you make the sauce.

Spicy Butter Sauce

Reduce heat to medium. In the same skillet, melt the unsalted butter, scraping up any browned bits from the bottom of the pan.

Add the minced garlic and cook, stirring, about 30–45 seconds until fragrant but not browned.

Stir in the fresh lemon juice, Worcestershire sauce, hot sauce, Creole seasoning, brown sugar, and paprika. Continue to cook 1–2 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Return the cooked shrimp and any collected juices to the pan. Toss to coat for 30–60 seconds so the shrimp heat through and absorb the sauce.

Stir in the chopped parsley and adjust seasoning with additional salt or pepper to taste. Remove from heat.

Spoon the shrimp and sauce into a serving dish. Serve immediately with lemon wedges and crusty bread or steamed rice to soak up the sauce.