New Orleans Barbecue Shrimp

Head-on Gulf shrimp simmered in a peppery Worcestershire-butter sauce, with French bread for dipping.

Ingredients

• 2 pounds large head-on shrimp (or shell-on)
• 3 tablespoons Emeril’s Essence (Creole seasoning)
• 2 tablespoons olive oil
• 1/4 cup Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 2 teaspoons minced garlic
• 1 teaspoon cracked black pepper
• 1/2 cup dry white wine
• 2 sticks (16 tablespoons) cold unsalted butter, cubed
• 1 crusty French baguette, for serving

Directions

Toss the shrimp with the Essence to coat well.

1. Heat the olive oil in a large skillet over high heat. Add the shrimp and sear for 1 minute per side, then remove.
2. To the same pan add the Worcestershire, lemon juice, garlic, black pepper, and white wine. Bring to a boil and reduce by half, about 4 minutes.
3. Lower the heat and whisk in the cold butter a few cubes at a time, until a thick, glossy sauce forms. Do not let it boil.
4. Return the shrimp to the pan and cook just until pink and cooked through, 2 to 3 minutes.
5. Pour into a bowl and serve immediately with plenty of French bread for sopping up the sauce.

Notes

Emeril Lagasse’s version of the New Orleans classic; messy, buttery, and meant to be eaten with your hands.