Ingredients:

  • 1 kg (2.2 lbs) large shrimp, peeled and deveined, tails on preferred
  • 170g (12 tablespoons/6 oz) unsalted butter, cut into cubes
  • 6 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Creole seasoning (such as Tony Chachere's)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/4 cup chopped fresh parsley, for garnish
  • French bread, for serving

Instructions:

  1. Melt butter in a large skillet over medium heat. Add onion and garlic, and sauté until softened and fragrant, about 3-5 minutes.
  2. Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
  3. Stir in Worcestershire sauce, lemon juice, Creole seasoning, smoked paprika, and cayenne pepper.
  4. Reduce heat to low and simmer the sauce for 5 minutes, allowing the flavours to meld.
  5. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Avoid overcrowding the pan; cook in batches if necessary.
  6. Remove from heat and stir in fresh parsley. Serve immediately with plenty of French bread for soaking up the sauce.