October 10, 2012
Serves 2. Recipe is by Jon Jackson, executive chef of The Club at LSU Union Square and Retail/Catering for LSU Dining by Chartwells.
14 large-head-on shrimp
6 tbls. unsalted butter, divided
11/2 tsps. ground black pepper
11/2 tsps. cracked black pepper
1 tsp. Creole seasoning
3 tbls. Worcestershire sauce
1 tsp. chopped garlic
3 tbls. heavy cream
Juice of 1 lemon
Fresh chopped parsley, for garnish
Fresh French bread, for dipping
1. Place the shrimp, 3 tablespoons butter, peppers, Creole seasoning, Worcestershire sauce and garlic in a sauté pan large enough so the shrimp are in a single layer. Place pan with shrimp in a preheated 450-degree oven for 3 minutes. Turn the shrimp and return to the oven for 2 to 3 minutes. Remove from the oven and begin to sauté over moderate heat.
2. Add the heavy cream and lemon juice. Add the 3 tablespoons of butter a little at a time into the shrimp mixture by swirling the pan.
3. Put the shrimp mixture into a bowl and garnish with parsley. Serve with French bread for dipping.