Shrimp with Spicy Creole Sauce

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These peel-and-eat shrimp are great fun. Just make sure to have plenty of napkins on hand.

1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon onion powder
Pinch of cayenne pepper
Pinch of dried thyme
28 uncooked large shrimp, shells intact
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
2 teaspoons chopped garlic
Hot french bread

Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.

Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershre sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp; sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted. Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.
Serves 4 as an appetizer or 2 as a main course.
Source:  Bon Appétit

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