• 12 Jumbo 12/15 head on fresh shrimp
  • 1 ounce Worcestershire sauce
  • 2 – teaspoons of Creole Seasoning
  • 1 – tablespoon of cracked black pepper
  • 2 ½ Teaspoons ground black pepper
  • 1 – teaspoon chopped garlic
  • ½ sliced lemon
  • ¼ pound cold unsalted butter cut into small cubes
  • 1 tablespoon of water


Place shrimp along with all other ingredients except lemon half and butter in a stainless sauté pan. Squeeze juice from the lemon over the shrimp and add lemon half to the pan. Start cooking the shrimp over a moderate heat, gently stirring and turning the shrimp as they begin to cook. When the shrimp start tuning pink and are nearly half cooked, increase the heat and start swirling in the cold pieces of butter until incorporated resulting in a light brown creamy sauce. Pour shrimp and sauce into a pasta bowl. Remove the lemon rind and serve with warm crusty French bread.

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