| 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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