Ingredients

• 2 pound large Gulf shrimp, peeled and deveined
• 1 pound unsalted butter
• 8 clove garlic, minced
• 0.5 cup Worcestershire sauce
• 3 tablespoon hot sauce
• 2 tablespoon fresh lemon juice
• 1 tablespoon Creole mustard
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 0.25 teaspoon salt
• 0.25 teaspoon cayenne pepper for garnish
• 2 tablespoon fresh parsley, chopped
• crusty French bread

Steps

1. Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
2. In a small bowl, whisk together Worcestershire sauce, hot sauce, lemon juice, Creole mustard, cayenne pepper, paprika, thyme, black pepper, and salt. Set aside.
3. Melt 4 tablespoons of butter in a large, heavy skillet (12-inch cast iron or stainless steel preferred) over medium-high heat.
4. Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour the sauce mixture into the skillet and bring to a simmer, stirring to combine with the garlic and butter.
6. Cut the remaining butter into cubes and begin whisking them into the sauce one at a time, allowing each piece to emulsify before adding the next.
7. Once all butter is incorporated and the sauce is creamy and glossy, carefully add the shrimp in a single layer.
8. Cook for 3 to 4 minutes until the shrimp begin to turn pink and curl, stirring gently and frequently to coat evenly in the sauce.
9. Continue cooking for 2 to 3 minutes more until the shrimp are opaque and cooked through, maintaining a gentle simmer.
10. Remove from heat and taste the sauce; adjust seasoning with additional salt, hot sauce, or cayenne if desired.
11. Transfer the shrimp and sauce to a serving platter or individual bowls, garnishing with fresh parsley and a pinch of cayenne pepper.
12. Serve immediately with warm, crusty French bread for dipping in the rich sauce.

Nutrition