Ingredients:

  • 2 pounds (900g) large shrimp, shell-on, head-on optional, but preferably deveined
  • 1 tablespoon (15ml) olive oil
  • 1 cup (225g) unsalted butter, cut into cubes
  • 6 cloves garlic, minced
  • 1/4 cup (60ml) Worcestershire sauce
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) Creole seasoning (e.g., Tony Chachere's or Zatarain's)
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) cayenne pepper (adjust to taste)
  • 1/4 cup (60ml) chicken broth (or white wine)
  • 1/4 cup (60ml) chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Crusty French bread, for serving

Instructions:

  1. Toss the shrimp with olive oil, salt, and pepper. Set aside.
  2. In a large skillet, melt the butter over medium heat.
  3. Add the minced garlic and sauté until fragrant (about 1 minute). Be careful not to burn it.
  4. Stir in Worcestershire sauce, lemon juice, Creole seasoning, smoked paprika, and cayenne pepper.
  5. Add the chicken broth (or white wine) and bring the sauce to a simmer. Reduce heat to low and let simmer for 5 minutes, stirring occasionally.
  6. Add the shrimp to the sauce in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Don't overcrowd the pan; cook in batches if necessary.
  7. Stir in the chopped parsley. Season with salt and pepper to taste. Serve immediately with plenty of crusty French bread for dipping.