CREOLE SHRIMP

This is a take on Creole BBQ shrimp. If you are looking for something to serve with your Mac & Cheese, here it is. Serve this with the Mac and Cheese and a side of French bread and you will be well on your way to making a nice romantic dinner. All that’s missing is a bottle of white wine and some candlelight. (This dish does have some heat)


Ingredients:
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Lea & Perrins sauce
2 tablespoons fresh lemon juice
2 teaspoons cracked black pepper
2 teaspoons Cyanine Pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed

Prep:
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with a side of Mac and Cheese and some French Bread.