Take the butter, cut into thirds, and melt in a large saucepan over medium heat until melted. Next, add the green onions, Worcestershire sauce, crab boil, cayenne, red pepper flakes, salt, black pepper, thyme, garlic, bay leaves and 5 to 6 shakes hot sauce. Cut the lemon in half, squeeze the juice in and then drop the lemon halves into the pan. Bring to a boil, but there should be no smoke. Add the shrimp in flat rows on top. Cook until pink, about 2 minutes per side. Pour everything onto a plate and serve.
Top of the shrimp head should NOT have a red spot, the shrimp should be completely grey, and the fresher the better. Good to let everything soak for a bit, but don't overcook because the shrimp will have a rubber-like texture. You want to cook it with the head and shell on.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Carter Hutchinson, Zydeco's 5
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