“When I grew up we would eat dishes like this over toasted bread but now I like this dish over cornbread. This recipe has both the sweet and savory tastes that I enjoy. ” – Jarvis Green
Serves 6 to 8
4½ lbs Louisiana shrimp (16/20 count), peeled and de-veined with tail on
1½ tsp kosher salt
1½ coarsely ground black pepper
3 Tbs Creole seasoning
1 Tbs thyme
1 tsp minced garlic
1⁄3 cup grapeseed oil
½ cup dry white wine
2 Tbs fresh lemon juice
2 Tbs Tabasco sauce
1 Tbs Worcestershire sauce
¾ cup unsalted butter, cold, cut into small cubes
1⁄3 cup fresh onions, chopped
1 tsp sugar
1⁄3 cup chopped parsley (for garnish)
Sliced lemons (for garnish)
Combine the salt and black pepper, Creole seasoning and minced garlic in a large bowl.
Add shrimp and toss well until coated with seasoning.
Heat a large sauté pan over medium high heat. Add grapeseed oil and shrimp and sauté for 1 minute.
Turn and cook for 1 minute, then add white wine, lemon juice Tabasco sauce, sugar and Worcestershire sauce and cook for 1-2 minutes.
Add butter to the pan and swirl until melted. Add chives and thyme and remove from heat.
Garnish with parsley (and sliced lemons if desired) and serve.