- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 45 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 732
- Total Fat
- 47 g
- Saturated Fat
- 20 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 66 g
- Cholesterol
- 505 mg
- Sodium
- 532 mg
This New Orleans classic happens to be one of my favorite ways to eat shrimp. Sweet Carolina shrimp bathe in a spicy butter sauce that's perfect for soppin' up with slices of grilled bread. You've got to try it.
- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 45 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 732
- Total Fat
- 47 g
- Saturated Fat
- 20 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 66 g
- Cholesterol
- 505 mg
- Sodium
- 532 mg
Ingredients
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Directions
- Toss the shrimp with 1 tablespoon Cajun seasoning in a medium bowl. Cover and refrigerate 30 minutes.
- Meanwhile, heat the oil in a very large cast-iron skillet over medium heat. Add the onion, garlic and reserved shrimp heads and shells. Cook until the onion and garlic are tender, about 5 minutes. Add the sherry and cook until the liquid evaporates, about 1 minute. Add the rosemary, bay leaf, stock, lemon juice, Worcestershire sauce and remaining tablespoon Cajun seasoning. Bring to a boil, then reduce the heat to low and simmer until the sauce reduces by half, 15 to 20 minutes. Pour the sauce through a wire mesh strainer over a liquid measuring cup. Reserve the strained liquid and discard the solids.
- Melt the butter in the skillet. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, 3 to 4 minutes. Add the reserved sauce and cook until the shrimp are done, 2 to 3 more minutes. Sprinkle with the parsley and serve with the grilled bread.
