Ingredients Jump to Instructions ↓

  1. 24 large peeled shrimp, tails left on (1 1/2 pounds)

  2. 1 teaspoon cracked black pepper

  3. 1 1/2 teaspoons Creole Seasoning, or to taste

  4. 2 teaspoons olive oil

  5. 8 tablespoons Worcestershire sauce Juice of

  6. 2 lemons

  7. 4 tablespoons shrimp stock

  8. 4 tablespoons chilled butter, cut in

  9. 8 pieces Hot pepper sauce Jalapeno biscuits, for serving

Instructions Jump to Ingredients ↑

  1. Toss shrimp with 1/2 teaspoon of the pepper and half of the Creole seasoning. Heat oil in a large skillet over high heat. When oil begins to smoke, add shrimp and sear first side 1 1/2 minutes. Turn shrimp and immediately add Worcestershire, lemon juice and shrimp stock. Stir in remaining pepper and Creole seasoning. Remove skillet from heat and add butter, 1 piece at a time, stirring constantly until it is fully incorporated, and a few drops hot pepper sauce, to taste. Divide shrimps among 4 plates, top with a spoonful of sauce and serve with jalapeno biscuits alongside. Yield : 4 servings


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