Shopping Cart Shopping Cart (0)   Login
My Store: +






1 large round loaf of bread

1 large lemon

¼ cup Worcestershire sauce 

1 tablespoon black pepper 

2 tablespoons 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 



Cut a large round from the top of the loaf. Use your hands to scoop out the center.

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. Slice lemon in half. Squeeze the juice 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 bread


Makes 2 servings




Connect with us:

Like us on Facebook Follow us on Twitter View our pictures on Instagram View our videos on YouTube Email us!