| Instructions: |
Peel the shrimp. Save the shells. Sprinkle the shrimp with
1 Tbsp of the Creole seasoning and 8 turns of the pepper. Toss the
shrimp with the seasonings to cover. Refrigerate. Heat 1 Tbsp
of oil in a large pot, add the onions and garlic and saute for 1 minute.
Add the reserved shrimp shells, the remaining Creole seasoning, bay
leaves, lemons, water, Worcestershire, wine, salt and the remaining 8
turns pepper. Stir and bring to a boil. Reduce the heat and
simmer for 30 minutes. Remove from heat and strain into a small
saucepan. There should be about 1.5 cups. Place over high
heat, bring to a boil, and cook until thick and syrupy, and dark brown,
about 15 minutes. You should have about 5 Tbsp of sauce base.
Heat the remaining 1 Tbsp oil in a large skillet and add the seasoned
shrimp. Saute shrimp for about 2 minutes. Add the cream and
all of the sauce base. Cook for about 3 minutes and then remove the
shrimp. Whisk the butter into the sauce. Remove from heat.
Mound shrimp on plate and pour sauce over shrimp. It's also a good
idea to mound some garlic mashed potatoes in the center of the plate and
place the shrimp around the potatoes, drizzling all with the sauce. |
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