FOR CREOLE SEASONING
2 Tbsp kosher salt
2 Tbsp black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp dried thyme
¼ cup Hungarian sweet paprika
¼ tsp cayenne pepper
3 bay leaves, finely crushed (optional)
FOR SEASONED BUTTER
2 Tbsp fresh lemon juice
1 Tbsp Worcestershire sauce
2 Tbsp paprika
¼ bunch parsley, minced
1/8 tsp dried thyme
1 Tbsp ground black pepper
1 ½ tsp white pepper
2 dashes Tabasco hot sauce
1/8 tsp cayenne pepper
1 lb. unsalted butter, softened
FOR SHRIMP
15 – 20 large shrimp, peeled and deveined
2 Tbsp vegetable oil
1 to 2 Tbsp Creole Seasoning
¼ cup Worcestershire sauce
1 bunch chopped green onions
French bread for serving
Directions.....
MAKE THE CREOLE SEASONING: Mix all ingredients together in a small bowl. This makes about 2/3 cup. Reserve 1 – 2 Tbsp for this recipe and store the rest in a covered container for another time.
MAKE THE SEASONED BUTTER: Combine and process all ingredients, but not the butter, in a food processor. Place this mixture into a large mixing bowl. Add butter a little bit at a time, beating at low speed until well mixed. Chill covered in refrigerator. Divide butter into 2 or 3 chunks. Reserve one chunk for this recipe and freeze the others for another time.
PREPARE THE SHRIMP: Heat a large skillet over high heat; add oil. While pan is heating, toss and season shrimp liberally with the Creole Seasoning before adding shrimp to the skillet.
DO NOT MOVE SHRIMP FOR 30 - 40 SECONDS! Then stir the shrimp constantly until cooked through, about 2 minutes time. Add the Worcestershire and green onions, and then remove promptly from the heat. Add the Seasoned Butter chunk a little at a time, stirring quickly as you add the butter.
Serves 4 or 5 per serving. Use hot French Bread to soak up the sauce.
