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.