• 1 lb. jumbo shrimp head on
• 1/2 cup Worcestershire
• Juice of 2 medium lemons
• 1/2 tsp ground black pepper
• 2 tsp Cajun or Creole seasoning
• 1 TBS hot sauce (Crystal or tabasco)
• Pinch white pepper
• 2 TBS chopped garlic
• ½ cup cubed butter (or butter/oil/white wine)
• Chopped parsley
• Crusty bread

Rinse shrimp and snip the beaks off.  Combine Worcestershire, peppers, Seasoning, hot sauce in small bowl and whisk.

Heat skillet over medium heat and add mixture.  Simmer 10 minutes.  Add shrimp and garlic and increase heat to medium-high.  Cook about 1 minute on each side.  

Reduce heat to low simmer and stir in butter a few cubes at a time.  Whisk constantly until mixture is emulsified. Ladle into bowls and dust with chopped parsley.  Serve with bread for dipping.

This one is a new one and I have already made it three times! Love it. It is a SOUP but if you add the cooked meat of one baked potato, you get a chowder. Whatever “floats your boat” as they say. I did not know what Zatarain’s liquid Crab and Shrimp Boil was. If you are going to taste it, use the end of a toothpick. I will tell you that it is “hell” in a bottle. But 1 tsp does give this recipe the right amount of heat. Also sold at Winn-Dixie.