Panned Creole Shrimp

Lot of restaurants in New Orleans serve a version of this with shells on. I like them peeled. Not a low fat dish. Use really fresh shrimp, pepper and thyme.

• Ready In: 22 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 1 1⁄2 lbs shrimp, peeled and deveined
• 1⁄2 cup butter
• 1⁄4 cup extra virgin olive oil
• 2  tablespoons garlic, chopped
• 1  tablespoon  fresh fresh coarse ground black pepper
• 1  tablespoon Worcestershire sauce
• 2  teaspoons  chopped fresh thyme
• 2  teaspoons  hot pepper sauce
• 1  teaspoon salt

Directions

1. Heat all ingredients but shrimp in large skillet.
2. Stir and cook for 1 minute.
3. Add shrimp, toss to coat and spread in one layer.
4. Place into preheated 375 degree oven.
5. Cook for 5 minutes, stirring once.
6. Serve in soup bowls with the sauce, crusty French bread on the side for dipping.