Yield: 4 servings
Measure | Ingredient |
---|---|
24 larges | Peeled shrimp, tails left on |
(1 1/2 pounds) | |
1 teaspoon | Cracked black pepper |
1½ teaspoon | Creole Seasoning, or to |
Taste | |
2 teaspoons | Olive oil |
8 tablespoons | Worcestershire sauce |
Juice of 2 lemons | |
4 tablespoons | Shrimp stock |
4 tablespoons | Chilled butter, cut in 8 |
Pieces | |
Tabasco | |
Jalapeno biscuits, for | |
Serving (see next recipe) |
Toss shrimp with ½ 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 1½ 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.