Categories: Fish- seafood - sauces
Ingredients
- 1 1/4 lb. large shrimp, peeled
- 1 tsp. freshly ground black pepper, divided
- 2 tsp. Creole seasoning mix, divided
- 1/2 tsp. dried rosemary
- 1 1/2 cups seafood stock or vegetable broth
- 1/2 cup dry white wine
- 1/3 cup Worcestershire sauce
- juice of 1 lemon
- 1/2 cup chopped onion
- 1/2 Tbsp. minced garlic
- 1/4 Tbsp. hot sauce
- 2 Tbsp. olive oil
- 2 Tbsp. butter
Directions
- In a medium bowl, combine shrimp with 1/2 tsp. pepper, 1 tsp. Creole seasoning and rosemary. Toss to coat. Cover and refrigerate until ready to use.
- In a medium saucepan, combine stock, wine, Worcestershire, lemon juice, onion, garlic, hot sauce and remaining black pepper and Creole seasoning. Bring to a boil, reduce heat to low and simmer 30 minutes, until reduced by half.
- During last 5 minutes of simmering, heat oil in a large skillet over high heat. Add shrimp and cook 2 minutes, searing both sides. Pour in sauce and stir until shrimp are coated. Cook 1 minute. Remove from heat and whisk in butter, 1/2 Tbsp. at a time.