- ADVANCE STEP: Prepare Creole seasoning. Thoroughly combine all the ingredients in a small mixing bowl and place the mixture in an airtight container in a cool, dark place for up to three months.
- Place the unpeeled shrimp, Worcestershire, coarsely ground pepper, Creole seasoning, garlic, and 1 tablespoon water or beer in a heavy 10-inch, stainless-steel sauté pan. Squeeze the juice from the lemon half over the shrimp and add the rind and pulp to the pan.
- Over high heat, cook the shrimp while gently stirring and occasionally turning the shrimp.
- After about two minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.
- If the shrimp are the colossal size, now add 2 tablespoons water or beer to the pan. Otherwise, don’t add water or beer.
- Reduce the heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pan. While turning the shrimp occasionally, swirl the butter pieces until they are incorporated into the pan juices, the sauce turns light brown and creamy as it simmers, and the shrimp are just cooked through. This will take about two minutes total if the shrimp are extra-large, and about three minutes total if they’re colossal. Do not overcook the shrimp.
- Serving Suggestion: Pour the shrimp and sauce into a heated pasta bowl with the lemon-half turned cut-side down, in the center. Serve the shrimp and sauce immediately, alongside slices of warm, crusty French bread for sopping up the sauce.
Calories 482, Carbohydrates 10g, Cholesterol 192mg, Fat 47g, Fat Calories 415, Fiber 2g, Protein 9g, Saturated Fat 29g, Sodium 969mg. Daily Values: Calcium 94.7mg 9%, Phos 140.78mg 14%, Copper 0.22mg 11%, Zinc 0.77mg 5%, Panto 0.37mg 4%, Biotin 0.04mcg 13%, Magnesium 28.36mg 7%, Iron 1.87mg 10%, Vitamin B6 8%, Vitamin C 15%, Vitamin B12 11%, Vitamin D 9%, Vit E-a-Toco 8%, Vitamin A 43%. Percent Daily Values are based on a 2,000 calorie diet.