Joey D’s Oak Room New Orleans Spicy Shrimp
- 1 stick (½ cup) salted butter
- 2 tablespoons Worcestershire sauce
- 1½ teaspoons lemon juice
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- ¾ teaspoon Tabasco
- ¼ teaspoon cayenne, or to taste
- ¼ teaspoon salt
- 1½ pounds head-on, shell-on large shrimp
- Crusty bread, for serving
- In a large skillet, melt butter over medium heat.
- In a small bowl, whisk together Worcestershire, lemon juice, black pepper, white pepper, Tabasco, cayenne and salt. When butter is melted, stir Worcestershire mixture into butter and whisk together. Bring sauce to a boil.
- Add shrimp to boiling sauce. Ideally, shrimp will fit in one layer. If it doesn’t, cook some of the shrimp, then remove from skillet and keep warm while cooking the remainder of the shrimp. Sear shrimp on the first side, about 3 minutes if using shell-on shrimp. Turn and sear on the second side, about 2 minutes, or until shrimp is cooked through. When all shrimp has been cooked, serve in a large bowl with all the butter sauce. Serve bread on the side for dipping.
Nutritional informationPer serving:
Per serving: 334 calories (percent of calories from fat, 67), 24 grams protein, 4 grams carbohydrates, trace fiber, 25 grams total fat (15 grams saturated), 275 milligrams cholesterol, 1,382 milligrams sodium.
From the menu of...Joey D’s Oak Room, 1015 Crown Pointe Parkway, Dunwoody. 770-512-7063, joeydsoakroom.com.
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