New Orleans-Style Barbecue Shrimp

[nverland]

New Orleans-Style Barbecue Shrimp
PREP TIME 5 mins COOK TIME 20 mins TOTAL TIME 25 mins SERVINGS 4 servings

Ingredients
1/2 cup (4-ounces) cold unsalted butter, cut into pieces, divided
2 dried or fresh bay leaves (optional)
3 garlic cloves, minced
1 tablespoon Creole or Cajun seasoning
3/4 teaspoon freshly ground black pepper
3/4 cup lower-sodium chicken broth
1/3 cup Worcestershire sauce
2 tablespoons fresh lemon juice (from 1 lemon)
1 1/2 pound jumbo (16/20) unpeeled, raw shrimp
Chopped fresh parsley, optional, for garnish
Warm crusty baguette, for serving

Method
Melt the butter:
Melt 3 tablespoons of the butter in a large cast-iron skillet over medium-high heat, stirring occasionally, until the foam subsides and the butter starts to smell nutty, about 4 minutes.
Make the sauce:
Add the bay leaves (if using), garlic, Creole seasoning, and pepper. Cook, stirring constantly, until fragrant, about 1 minute. Add the broth, Worcestershire sauce, and lemon juice. Bring to a vigorous simmer.
Simmer, stirring occasionally, until the sauce reduces to about 2/3 cup and coats the back of a spoon, 6 to 8 minutes.
Cook the shrimp:
Add the shrimp to the skillet and reduce the heat to medium. Cover and cook, stirring often, until shrimp are pink and just cooked through, about 4 minutes.

Turn off the heat and stir in the remaining 5 tablespoons of butter until melted, 1 to 2 minutes. Garnish with parsley and serve with bread to soak up the sauce.

Shrimp does not reheat well, so we do not recommend saving leftovers for more than 1 day.