2 lbs shrimp, unpeeled, tail on (31-35 count)
1/2 lb butter
3 fresh garlic cloves, minced
1 tablespoon thyme
1 tablespoon basil
1 tablespoon oregano
1 teaspoon parsley
2 tablespoons seafood, magic (Paul Prudhomme brand makes this)
2 tablespoons creole seasoning (I use Zatarain’s)
1 teaspoon paprika
1 dash cayenne pepper (to taste)
2 tablespoons black pepper (to taste)
4 ounces louisiana hot sauce
2 ounces Tabasco sauce
1 -2 tablespoon Worcestershire sauce
2 lemons, sliced
1 cup white wine
Prep Time: 10 mins Total Time: 30 mins
1 Rinse the shrimp in cold water; pat dry and set aside.
2 Melt butter in a large skillet and combine all ingredients, except the shrimp. Bring the mixture to a simmer, stirring frequently.
3 Add the shrimp. Turn the heat to high and cook, stirring often, for 5-10 minutes until shrimp curl (make a C, if it is an O the shrimp are overcooked!) and turn pink. Do not overcook — the shrimp will be tough and chewy if you do. Serve immediately. Peel and eat, dipping into the sauce.