Ingredients for Greg Henry's Creole Bbq Shrimp
- Unsalted Butter
- Lemon
- 2 sprigs fresh rosemary
- 1/2 teaspoon red pepper flakes (or more, to taste)
- Garlic Cloves
- Fresh Lemon Juice
- Worcestershire Sauce
- Large Shrimp
- Salt And Pepper
- Bread
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How to Make Greg Henry's Creole Bbq Shrimp
- Heat a large cast-iron skillet over medium-high heat. Add 4 tablespoons of unsalted butter and cook until melted and foamy, but do not let it brown.
- Add the 2 thinly sliced lemons in a single layer and cook undisturbed until they begin to brown, about 4 minutes.
- Add 2 sprigs of fresh rosemary, 1/2 teaspoon red pepper flakes (or more, to taste), 4 minced cloves of garlic, 2 tablespoons fresh lemon juice, 1 tablespoon Worcestershire sauce, and 1 tablespoon of your favorite hot sauce. Bring to a simmer.
- Season 1 pound of peeled and deveined shrimp generously with salt and pepper.
- Add the shrimp to the skillet. They should sizzle as they hit the pan.
- Cook, stirring and turning often, until the shrimp are pink and firm to the touch, about 3 to 4 minutes.
- Season with more salt and pepper to taste.
- Serve immediately with crusty bread and additional hot sauce at the table.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
10g
Fat
75g
Carbs
3g
