Ingredients:

  • 2 pounds (910g) large shrimp, unpeeled, heads on if possible
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2.5g) freshly ground black pepper
  • 8 tablespoons (1 stick, 113g) unsalted butter, cut into cubes
  • 4 cloves garlic, minced
  • 1 tablespoon (6g) Worcestershire sauce
  • 1 tablespoon (8g) Creole seasoning (like Tony Chachere's or Zatarain’s)
  • ½ teaspoon (2.5g) dried thyme
  • ¼ teaspoon (1.25g) cayenne pepper (or more, to taste!)
  • 1 cup (240ml) low-sodium chicken broth
  • ¼ cup (60ml) beer (Amber Lager, optional)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish
  • Crusty bread, for serving (French baguette or similar)

Instructions:

  1. Toss shrimp with olive oil, salt, and pepper. Set aside.
  2. Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Be careful not to brown.
  3. Stir in Worcestershire sauce, Creole seasoning, thyme, and cayenne pepper. Cook for 30 seconds, stirring constantly, to bloom the spices.
  4. Pour in chicken broth and beer (if using), scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes, or until the sauce has slightly thickened.
  5. Add the seasoned shrimp to the skillet in a single layer. Cook for 3-4 minutes per side, or until shrimp turn pink and opaque and start to curl.
  6. Stir in lemon juice and fresh parsley.
  7. Serve hot with plenty of crusty bread for soaking up the sauce.