New Orleans Barbeque Shrimp
- 14 shrimp (large)
- 6 tablespoon(s) butter, unsalted; cut up
- 1 1/2 teaspoon(s) black pepper; ground
- 1 1/2 teaspoon(s) black pepper; cracked
- 1 teaspoon(s) Emeril's Creole
- 3 tablespoon(s) worcestershire sauce
- 1 teaspoon(s) garlic clove(s); melted
- 1 juice of lemon(s)
Place the shrimp and all the ingredients except lemon juice and 3 ounces of butter in a large saute pan so that the shrimp are in one layer. Place shrimp in 450°F oven for two minutes. Remove and begin to saute over moderate heat. Add lemon juice and remaining butter by swirling pan and stirring with a fork. Serve in bowl with sauce and lots of bread for dipping. (And lots of napkins!!)
Contributor: heryl Fox