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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 pound butter |
1/2 cup chopped green onion |
1/4 cup worcestershire sauce |
1 tablespoon liquid crab boil, such as zatarain's |
1 tablespoon cayenne powder |
1 tablespoon red pepper flakes |
1 tablespoon kosher salt |
1 tablespoon cracked black pepper |
1 tablespoon dried thyme leaf |
6 cloves garlic, chopped |
2 bay leaves |
1 lemon |
hot sauce, such as tabasco |
6 large shrimp (u12), with heads and shells on |
Directions:
1. Take the butter, cut into thirds, and melt in a large saucepan over medium heat until melted. Next, add the green onions, Worcestershire sauce, crab boil, cayenne, red pepper flakes, salt, black pepper, thyme, garlic, bay leaves and 5 to 6 shakes hot sauce. Cut the lemon in half, squeeze the juice in and then drop the lemon halves into the pan. Bring to a boil, but there should be no smoke. Add the shrimp in flat rows on top. Cook until pink, about 2 minutes per side. Pour everything onto a plate and serve.
2. Cook's Note: Top of the shrimp head should NOT have a red spot, the shrimp should be completely grey, and the fresher the better. Good to let everything soak for a bit, but don't overcook because the shrimp will have a rubber-like texture. You want to cook it with the head and shell on.
3. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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