So easy! A 5-minute meal!
3 pounds large shrimp* (with the heads left on!)
2 sticks butter
1/2 cup fresh minced garlic
1/2 cup Lea and Perrins Original Worcestershire Sauce
2 tablespoons Tony Chachere’s Famous Creole Seasoning
1/2 cup fresh lemon juice
1 loaf sliced French bread
Nina’s Tip #1: *Shrimp should always be fresh! But if you can only get frozen shrimp, be sure to cook the shrimp before you add it to your pot. Frozen shrimp are imported and pumped up with water to look nice. The water pumped into the shrimp will ruin your meal. So, cook the shrimp separately, then add it to your dish.
On medium to high heat, melt the butter, then add garlic and the remaining seasonings. Place shrimp in the sauce. Stir the butter to coat the shrimp. DO NOT OVER COOK SHRIMP. Cook on one side 3 minutes and flip for another 2 to 3 minutes. You will notice that when the shrimp turn pink, the shrimp meat will slightly separate from the top of the shell, then it’s done.
Nina’s Tip #2: If you over cook shrimp the shells will stick to the meat. When in doubt, undercook this dish.
Remove from heat, add sauce and serve with French bread.