Meal Zeal

June 21, 2010

Shrimp with Spicy Creole Sauce

Filed under: Uncategorized — jenseyt @ 3:47 pm
from Bon Appétit, April 1997
  • 1 t paprika
  • 3/4 t pepper
  • 1/2 t salt
  • 1/2 t garlic powder
  • 1/4 t dried oregano
  • 1/8 t onion powder
  • Pinch of cayenne pepper
  • Pinch of dried thyme
  • 28 uncooked large shrimp, shells intact
  • 7 T chilled unsalted butter, cut into 1/2-inch pieces
  • 3 T Worcestershire sauce
  • 3 T fresh lemon juice
  • 2 t chopped garlic

Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.

Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershre sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp; sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.

Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.

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