Ingredients:

  • 2 pounds (900g) large shrimp, peeled and deveined
  • 1 teaspoon (5ml) kosher salt
  • 1/2 teaspoon (2.5ml) freshly ground black pepper
  • 1 cup (227g) unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) Creole seasoning (such as Tony Chachere's)
  • 1 teaspoon (5ml) hot sauce (such as Tabasco)
  • 1/2 teaspoon (2.5ml) dried thyme
  • 1/4 cup (60ml) chicken broth (or white wine)
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Season shrimp with salt and pepper.
  2. In the large skillet, melt the butter over medium heat.
  3. Add the minced garlic to the melted butter and sauté until fragrant (about 1 minute). Be careful not to burn it!
  4. Stir in Worcestershire sauce, Creole seasoning, hot sauce, and dried thyme.
  5. Pour in the chicken broth or white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
  6. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque.
  7. Stir in the chopped parsley. Serve immediately with lemon wedges and plenty of crusty bread for dipping.