Homestyle barbecue shrimp

Yield: 4 servings

Measure Ingredient
24 larges Peeled shrimp, tails left on
\N \N (1 1/2 pounds)
1 teaspoon Cracked black pepper
1½ teaspoon Creole Seasoning, or to
\N \N Taste
2 teaspoons Olive oil
8 tablespoons Worcestershire sauce
\N \N Juice of 2 lemons
4 tablespoons Shrimp stock
4 tablespoons Chilled butter, cut in 8
\N \N Pieces
\N \N Tabasco
\N \N Jalapeno biscuits, for
\N \N 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.

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