Rock the house shrimp recipe - think Super Bowl

Shrimp with Spicy Creole Sauce

Want to rock the house with the BEST party shrimp dish? Here is a tried and true recipe for Shrimp with Spicy Creole Sauce. It is not dainty, extra napkins are needed because the shrimp are cooked in their shells. OOOH, the sauce, you want bread, lots of bread to sop up all the sauce. You WILL be licking your fingers for the last remaining hints of sauce.

Shrimp with Spicy Creole Sauce

Amount Measure Ingredient

-------- ------------ --------------------------------

1 Teaspoon paprika

3/4 Teaspoon pepper

1/2 Teaspoon salt

1/2 Teaspoon garlic powder

1/4 Teaspoon dried oregano

1/8 Teaspoon onion powder

1 Pinch cayenne pepper

1 Pinch dried thyme

28 uncooked large shrimp -- shells intact (21 -30 count is fine)

7 Tablespoons chilled unsalted butter -- cut into 1/2-inch

3 Tablespoons Worcestershire sauce

3 Tablespoons fresh lemon juice

2 Teaspoons chopped garlic

Hot crusty bread

Combine first 8 ingredients in large bowl.

Add shrimp and toss to coat.

Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershire sauce, lemon juice and garlic; sauté until garlic is tender,about 2 minutes. Add shrimp; sauté until opaque in center, about 3 minutes.Add remaining 4 tablespoons butter; stir until melted.

Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.

I can't remember where I got this recipe if I did I would give credit where credit is due. I just know I have been serving it for years to RAVES!

Serves 4 as an appetizer or 2 as a main course.

TIP: Keep a 2 lb bag of shrimp in shell in your freezer. New IQF (individually quick frozen) technology lets you take out exactly what you need. Thaw in a bowl of COLD water.

FYI: If you are photographing a finished dish do not eat it until you check the photographs for clarity. Hey, the shrimp smelled great and I couldn't resist them for breakfast