I started making this dish after I tried it at Jazzfest in New Orleans. It's quick, easy, and mouthwatering.
12 jumbo shrimp (the biggest you can find); shells on
1 tablespoon of sherry
1 tablespoon of Worcestershire sauce
3 garlic cloves, minced
2 teaspoons of Cajun spice
1 stick of unsalted butter
1/4 cup of water
Juice of 1/2 lemon
1 teaspoon of black ground pepper
1. Heat a stainless steel pan; high heat
2. Add 2 knobs of butter
3. Add garlic, Worcestershire, Cajun spice, 1/2 lemon juice, sherry, and water, two lemon rind pieces,pepper
4. Add shrimp with shells on (that is where you get the flavor!)
5. Add 2 knobs of butter and swirl around
6. Cook for 2-3 minutes on each side (do not overcook!)
7. Take shrimp out when done. You can taste the largest one to check
8. Add the rest of the butter by the knob, stirring as you go along
You may need to add more Cajun spice right at the end. Give it a taste.
Pour sauce over shrimp and serve.
Serve with a crunchy baguette for dipping.
This recipe was adapted from Ralph Brennan's New Orleans Seafood Cookbook.