Creole Gulf Shrimp

What do you make when you have an extra bag of frozen shrimp in the freezer and a few pantry staples?  Well let me happily tell you, because this creole seafood dish is a winner!  Another plus of this meal is that it’s ready in mere minutes and you can have a gourmet dinner for your family without even leaving your home!

The Starting Lineup

  • 1 1/2 lb large/extra large shrimp, peeled & deveined 
  • 1/4 cup onion, diced
  • 2-3 cloves garlic, finely minced
  • 1 stick butter, unsalted & softened
  • 1/4 cup dry white wine
  • 1 Tbsp lemon juice
  • 1 tsp worcestershire sauce
  • 1 Tbsp cajun/creole seasoning
  • Dash of Tabasco sauce 
  • Pinch each of ground pepper & kosher salt
  • Extra virgin olive oil

Garnish

  • Rice
  • Parsley
  • Lemon wedges
  • Crusty Bread (for dipping)  

Start this fun and delicious meal by peeling the shell off of the shrimp *I personally like to leave the tail on, looks ‘pretty’, but up to you. 

 In a large bowl, combine the minced garlic, cajun seasoning and the salt & pepper.  Add the shrimp to the seasoning blend and toss to coat. 

   In a large sauté pan, heat 2 tablespoons of the extra virgin olive oil to medium-high heat.  Add the seasoned shrimp to the hot oil and cook till pink *about 2 minutes.  Remove the shrimp to a plate and set aside. 

   In that same sauté pan, add in the diced onion along the white wine, worcestershire sauce, lemon juice and tabasco sauce and cook till the onions are translucent. 

   Follow that with the softened butter and stir till combined.  

 

 Finally, add the shrimp back to pan and coat in the sauce. This creamy cajun inspired sauce would be good on a shoe…but luckily I had a baguette ready to go! Tear off a nice hunk and sop up that garlicky, buttery flavor! 

  

Before baking, I brushed a bit of melted butter overtop and sprinkled with some creole seasoning!

 
I like to serve ours spooned over rice with a bit of extra sauce to dip that warm baguette into!  Enjoy this cajun delight! 
 

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