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Ingredients
Scale
- 1 ½ pounds jumbo shrimp (about 18 shrimp)
- ½ cup Worcestershire sauce
- 2 tablespoons lemon juice (freshly squeezed, about 1 lemon)
- 4 tablespoons black pepper (coarsely ground)
- 2 teaspoons Tony Chachere's Creole Seasoning
- 1 ½ teaspoons garlic (minced)
- 1 ½ cups butter (cold, cut into cubes; salted or unsalted)
- French bread (for serving)
- Lemon slices (for garnish)
Instructions
- Combine shrimp, Worcestershire sauce, lemon juice, black pepper, Creole seasoning, and garlic in a large skillet over medium heat.
- Cook shrimp until pink, about 1 minute on each side.
- Reduce heat to medium-low and gradually add cold butter, whisking as it melts into the sauce.
- Coat shrimp in the butter sauce, then serve in a large bowl with French bread and lemon slices.
Notes
Use fresh, high-quality shrimp for better flavor.
Adjust spice levels by modifying Creole seasoning and black pepper.
Avoid overcooking shrimp to maintain a tender texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Calories: 600
- Sugar: 0
- Sodium: 1200
- Fat: 44
- Saturated Fat: 27
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0
- Protein: 38
- Cholesterol: 350