Ingredients Jump to Instructions ↓

  1. 24 Shrimp - (1 1/2 lbs) - peeled, tails on (large)

  2. 1 teaspoon 5ml Cracked black pepper

  3. 1 1/2 teaspoons 7 1/2ml Bayou Blast - seeNote

  4. 2 teaspoons 10ml Olive oil

  5. 8 tablespoons 120ml Worcestershire sauce Juice of

  6. 2 lemons

  7. 4 tablespoons 60ml Shrimp stock

  8. 4 tablespoons 60ml Chilled butter - cut in

  9. 8 pieces Tabasco sauce Jalapeno Biscuits - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Jalapeno Biscuits" recipes which are included in this collection. Toss shrimp with 1/2 teaspoon of the pepper and half of the Bayou Blast. 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 Tabasco, to taste. Divide shrimps among 4 plates, top with a spoonful of sauce and serve with Jalapeno Biscuits alongside. This recipe yields 4 servings.


Send feedback