New Orleans-Style Shrimp

4 servings
  • 24 large shrimp in the shell (about 1 1/2 pounds)
  • 1 tablespoon Creole seasoning
  • 6 tablespoons unsalted butter
  • 2 bunches scallions, chopped
  • 1/4 cup Worcestershire sauce
  • 1 cup frozen corn kernels
  • 1 large tomato or 2 plum tomatoes
  • Toasted French bread, for serving
  • Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.

  • Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh strainer into a bowl; discard the solids.

  • Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.

  • Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.

  • Per serving: Calories 387; Fat 19 g (Saturated 11 g); Cholesterol 377 mg; Sodium 1,020 mg; Carbohydrate 16 g; Fiber 2 g; Protein 38 g

  • Photograph by Antonis Achilleos

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