Follow these steps for perfect results
xlarge gulf coast shrimp
unsalted butter
melted
olive oil
fresh thyme
with stems
fresh rosemary leaves
bay leaves
crushed
creole seasoning
fresh ground pepper
cayenne pepper
louisiana hot sauce
Worcestershire sauce
fresh lemon juice
celery rib
finely chopped
onion
finely chopped
green bell pepper
finely chopped
garlic cloves
finely chopped
sherry wine
Melt butter and olive oil in a small saucepan.
Add thyme, rosemary, bay leaves, creole seasoning, pepper, cayenne pepper, hot sauce, Worcestershire sauce, lemon juice, celery, onion, bell pepper, and garlic to the melted butter and oil.
Maintain medium heat until vegetables become translucent.
Add sherry wine and bring to a boil.
Reduce heat to low and simmer for 6 minutes.
Optional: Slice shrimp along the back and devein, leaving the peel on.
Spread shrimp on a baking dish.
Pour sauce over the shrimp.
Broil in the oven for 5 minutes.
Turn shrimp over and broil for another 5 minutes, adjusting time as needed until pink.
Avoid overcooking to prevent tough shrimp.
Divide into 4 portions and serve in bowls.
Serve with sauce for dipping French bread.
Pair with Pino Grigio and a garden salad.
Expert advice for the best results
Serve with crusty French bread for soaking up the sauce.
Adjust the amount of cayenne pepper and hot sauce to control the spice level.
For a richer flavor, use brown butter.
Everything you need to know before you start
15 minutes
The sauce can be made ahead and refrigerated for up to 2 days.
Serve in bowls, garnished with fresh thyme sprigs and a lemon wedge.
Serve with crusty bread.
Accompany with a green salad.
Crisp and refreshing.
Avoids overpowering the dish.
Discover the story behind this recipe
A staple of New Orleans cuisine, often served in restaurants and at special occasions.
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