Seafood: shrimp
Produce: garlic
Dairy: butter
Seasonings: black pepper, Creole seasoning
Sauces: Worcestershire sauce
Other: lemon juice,
Cooking Method: stovetop - skillet
Yield: 4 appetizers or 2 entrees
Dairy: butter
Seasonings: black pepper, Creole seasoning
Sauces: Worcestershire sauce
Other: lemon juice,
Cooking Method: stovetop - skillet
Yield: 4 appetizers or 2 entrees
Ingredients:
16 jumbo shrimp (12 per pound, about 1½ pounds), with heads and unpeeled1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1½ cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
Procedure:
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Restaurant: Mr. B's Bistro
Recipe Type: Authentic
Original Photograph By: mrbsbistro.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.mrbsbistro.com/recipes_shrimp.php
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Restaurant: Mr. B's Bistro
Recipe Type: Authentic
Original Photograph By: mrbsbistro.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.mrbsbistro.com/recipes_shrimp.php
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