New Orleans-Style Shrimp

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


  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.

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