Linda's Shrimp

1.10.2011 – Linda fixed this for us last night and we loved it! We were talking this morning and think that it would be good to take some of the sauce out of the main pot and add thin with water, clam juice or fish stock, and use as a sauce to serve over rice. It’s a little rich (even reducing the butter from the original recipe) to serve without cutting it some.

Linda's Barbecued Shrimp

Yields: 4 servings
Ingredients

1 cup Worcestershire sauce
1 tablespoon Creole seasoning (Old Bay or Tony Cacherie's)
1/2 tablespoon cracked black pepper
1/2 tablespoon freshly ground black pepper
1 garlic clove, minced
3 pounds large head-on shrimp
3 lemons, cut in half
1 cup water
1 stick butter (original recipe called for 3 sticks)
Directions

Stir together first five ingredients. Place shrimp in a Dutch oven. Pour mixture over shrimp. Squeeze lemons over shrimp mixture and add lemon rinds to the mix. Add water and bring to boil over high heat, stirring frequently. Cook uncovered for 3 minutes or just until shrimp turn pink. Gradually add butter, stirring until butter melts. Serve immediately with crusty bread.