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Creole


2 pounds butter (yes, 2 pounds)
2 tablespoons kosher salt
2 tablespoons black pepper
2tablespoons red pepper flakes
1 tablespoon paprika
2 tablespoons thyme leaves
2 tablespoons cayenne powder
1 tablespoon granulated
garlic
4 tablespoons Worcestershire sauce
4 tablespoons Tabasco brand
hot sauce
� cup chopped green onion
1 teaspoon red pepper flakes
1 tablespoon Zatarains Concentrated Liquid Shrimp and Crab Boil* 2 lemons, halved
4 pounds, 8-12-count raw shrimp, shells on
8 ounces prepared Tasso, cut into �-inch strips
French bread, to serve

1. Put all ingredients except the shrimp, tasso and 1 lemon (2 halves) into a large saut� pan. Cook over high heat for 1 minute, stirring continuously.
2. Add the shrimp, cover and cook on high until shrimp turn pink
and are just cooked through, about 3-5 minutes.
3. Remove lid, add tasso and cook for 1 minute. Squeeze the remaining
lemon over the shrimp.
4. Place the finished shrimp and sauce on a large serving platter.

Unrated