| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Barbeque, Emeril, Main dish | 4 | Servings | |
INGREDIENTS
| 24 | lg | Peeled shrimp, tails on |
| 1 | ts | Cracked black pepper |
| 1 1/2 | ts | Creole seasoning |
| 2 | ts | Olive oil |
| 8 | tb | Worcestershire sauce |
| Juice of two lemons | ||
| 4 | tb | Shrimp stock |
| 4 | tb | Chilled butter, cut into 8 |
| Pieces | ||
| Tabasco sauce | ||
| "Jalepeno Biscuits" |
INSTRUCTIONS
Toss shrimp with 1/2 teaspoon of the pepper and half of the Creole seasoning. Heat oil in large skillet over high heat. When oil begins to smoke as shrimp and sear first side 1 1/2 mins. Turn shrimp and immediately add Worcestershire, lemon juice and shrimp stock. Stir in remaining pepper and Creole seasoning. Remove skillet from heat and add butter, 1 piece at a time, stirring constantly until fully incorporated. Add a few drops of Tabasco, to taste. Divide shrimps among 4 plates, top with a spoonful of sauce and serve with "Jalepeno biscuits". Formatted by jayne@idt.net Posted to MM-Recipes Digest by Jayne Oake <jayne@idt.net> on Aug 12, 1998
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