Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) butter, unsalted
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) Creole seasoning (such as Tony Chachere's)
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 1/4 teaspoon (1.25ml) cayenne pepper (or more to taste)
  • 1 tablespoon (15ml) chopped fresh parsley, for garnish

Instructions:

  1. Toss shrimp with olive oil, salt, and pepper in a bowl.
  2. Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute).
  3. Whisk in chicken broth, heavy cream, honey, Worcestershire sauce, Creole seasoning, smoked paprika, and cayenne pepper. Bring to a simmer.
  4. Add the seasoned shrimp to the skillet. Cook until pink and opaque, about 3-4 minutes, flipping halfway through.
  5. Let the sauce simmer for another minute, allowing it to thicken slightly. Garnish with fresh parsley and serve immediately.