Succulent shrimp tossed in a rich, buttery New Orleans style gravy spiked with garlic, lemon, cracked black pepper, and creole herbs.
Technique to learn
Incorporating chilled butter into an aromatic reduction sauce off high heat to create a smooth, unified pan glaze.
Step 1: Toss peeled shrimp in a bowl with creole seasoning until evenly coated.
Step 2: Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat.
Step 3: Add minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
Step 4: Add coated shrimp to the skillet in a single layer and sear for 2 minutes without flipping.
Step 5: Pour in halal worcestershire sauce, lemon juice, cracked black pepper, and chicken stock, tossing the shrimp as the liquid boils up.
Step 6: Reduce heat to medium-low and swirl in the remaining 2 tablespoons of cold butter until emulsified into a glossy sauce.
Step 7: Garnish with chopped fresh parsley and remove from heat as soon as shrimp turn opaque.
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