Half a lemon, seeded
¼ cup Worcestershire sauce
1 tablespoon Rouses black pepper
2 tablespoons Rouse’s Cajun seasoning
2 tablespoons minced fresh garlic
1 to 3 tablespoons seafood or chicken stock, divided use
One dozen under 9-12-count, wild-caught Gulf shrimp, head and tail on.
1 cup cold, salted butter, cut into 1/2-inch cubes
Rouse’s French bread for dipping
Roll lemon back and forth on counter, applying a bit of pressure. Set aside. In a large stainless steel sauté pan or black iron skillet, mix Worcestershire, black pepper, Cajun seasoning, garlic and 1 tablespoon of stock together.
Add shrimp and lightly toss to coat. Squeeze the juice of the lemon over the shrimp (the lemon should be very juicy), and add rind and pulp to the pan. Cook shrimp over medium high heat while gently stirring and occasionally turning the shrimp.
When the shrimp begin to turn pink on both sides, add the other 2 tablespoons of stock to the pan, and reduce the heat level to medium-high. Continue cooking, gradually adding pieces of cold butter to the pan, stirring until sauce turns light brown and creamy and the shrimp are cooked through (about 2-3 minutes).
Remove from heat, pour shrimp and sauce into two bowls. Serve with Rouse’s French bread and plenty of napkins.