Yield: 4 servings
|24 larges||Peeled shrimp, tails left on|
|(1 1/2 pounds)|
|1 teaspoon||Cracked black pepper|
|1½ teaspoon||Creole Seasoning, or to|
|2 teaspoons||Olive oil|
|8 tablespoons||Worcestershire sauce|
|Juice of 2 lemons|
|4 tablespoons||Shrimp stock|
|4 tablespoons||Chilled butter, cut in 8|
|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.