Recipe by graniteangel
This is a recipe I got and revised and revised again after working in several different Restaurants in New Orleans. It's savory, buttery and spicy. The sauce gets all on your fingers while you peel the shrimp. Finger lickin good!
- 2 lbs xlarge gulf coast shrimp
- 1 1⁄4 cups unsalted butter
- 2 tablespoons olive oil
- 1 bunch fresh thyme, with stems (small hand full)
- 2 teaspoons fresh rosemary leaves
- 3 bay leaves, crushed
- 2 teaspoons creole seasoning
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon cayenne pepper
- 2 teaspoons louisiana hot sauce
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 small celery rib, finely chopped
- 1⁄2 small onion, finely chopped
- 1⁄4 of a green bell pepper, finely chopped
- 4 garlic cloves, finely chopped
- 1⁄4 cup sherry wine or 1⁄4 cup dry white wine
Directions See How It's Made
- In a small sauce pan melt your butter with the olive oil. When almost melted add all your herbs, lemon juice, hot sauce, worcestershire sauce, seasonings and finely chopped veggies. Keep heat at Med until your veggies start to look translucent.
- Add your wine and bring to a boil. Turn heat down to low and simmer for 6 minutes.
- If you want to go the extra effort you can slice along the tops of the shrimp with a sharp knife and de-vein them with the peel on. It takes a steady hand, but they end up easier to peel and soak up more of the flavors in the sauce. Use a clean dish rag under the shrimp to avoid slipping. This also takes longer and the shrimp is still amazing without this process.
- Spread your shrimp out on a baking dish. Pour your sauce over the shrimp.
- Place pan in the oven and broil for 5 minutes. Using a spatula carefully turn the shrimp over and broil on other side for another 5 minutes. More or less time on each side depending on size of shrimp. You might want to just flip them when the top side turns nice and pink. Over cooking = tough shrimp and that's not good.
- Divide into 4ths and serve in bowls. Make sure to get that sauce/juice in there to dunk your french bread into.
- A nice glass of Pino Grigio, and a small garden salad makes for a perfect meal.
- I made these for a dinner party and provided little bowls of water with slices of lemon for them to dunk and clean their hands in after.