Serves: 1
Start to finish: 15 minutes
1 teaspoon oil
12 Jumbo Shrimp
2 teaspoons Creole seasoning
1 teaspoon minced garlic
2 ounces Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon Tabasco Sauce
2 sticks cold butter, cut into cubes
1 baguette French bread
Heat a medium sauce pan over medium heat. Add oil.
In a small bowl, sprinkle shrimp with 1 teaspoon Creole seasoning. Mix in garlic and add to the pan. When the shrimp being to turn pink turn down the heat to low. Add Worcestershire sauce, lemon juice, Tabasco sauce and remaining creole seasoning. Turn the heat back up to medium-high until the liquid starts to boil, about one minute. Add in half the butter and begin stirring quickly. When butter is melted, add the remaining four ounces and continue to stir quickly. Once it is all combined, remove from heat. Place shrimp on a plate and serve hot with French bread for dipping.
