Classic New Orleans dish
Note: If colossal shrimp are not available, use the largest you can find.
1. Place the unpeeled, un-deveined shrimp, Worcestershire sauce, coarsely ground pepper, Creole seasoning, garlic, and 1 tablespoon water in a heavy 10-inch stainless steel sauté pan. Squeeze the juice from the lemon half over the shrimp and add the rind and pulp to the pan.
2. Over high heat, cook the shrimp while gently stirring and occasionally turning the shrimp.
3. After about two minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.
4. If the shrimp are the colossal size, now add 2 tablespoons water to the pan. Otherwise don't add water.
5. Reduce the heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pan. While turning the shrimp occasionally, swirl the butter pieces until they are incorporated into the pan juices, the sauce turns light brown and creamy as it simmers, and the shrimp are just cooked through. This will take about 2 minutes total if the shrimp are extra-large, and about 3 minutes total if they're colossal. Do not overcook the shrimp.
Serving Suggestion: Pour the shrimp and sauce into a heated pasta bowl with the lemon half turned cut-side down, in the center. Serve the shrimp and sauce immediately, alongside slices of warm, crusty French bread for sopping up the sauce.
Source: Brennans
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 24 | ||
Calories from Fat: 2 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 167.9mg | 6 % | |
Potassium 188.3mg | 5 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 6g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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