New Orleans-Style Shrimp

  • Level: Easy
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Shrimp and Grits

Shrimp Scampi with Linguini

Creamy Shrimp Scampi Dip

Shrimp Cocktail

Linguine with Shrimp Scampi

Baked Shrimp Scampi

Shrimp Bisque

Shrimp Boil

🤤 More Drool-Worthy Recipes