Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (14g) unsalted butter
  • 1/2 teaspoon (2.5ml) kosher salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) diced red bell pepper
  • 1/4 cup (60ml) chopped green onions (scallions)
  • 1/4 cup (60ml) Worcestershire sauce
  • 1/4 cup (60ml) honey
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) Creole seasoning (such as Tony Chachere's)
  • 1 tablespoon (15ml) hot sauce (such as Tabasco or Louisiana Hot Sauce), adjust to taste
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/4 cup (60ml) chicken broth (low sodium)
  • 2 tablespoons (30g) cold unsalted butter, cut into small pieces
  • Chopped fresh parsley, for garnish

Instructions:

  1. Toss the shrimp with olive oil, butter, salt, and pepper in a bowl.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and bell pepper, and sauté until softened (about 3-5 minutes). Add green onions and cook for another minute.
  3. Stir in Worcestershire sauce, honey, Dijon mustard, Creole seasoning, and hot sauce. Bring to a simmer, stirring constantly.
  4. Add chicken broth and lemon juice. Reduce heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly.
  5. Whisk in cold butter, one piece at a time, until the sauce is smooth and glossy. This creates a beautiful, emulsified sauce.
  6. Add shrimp to the sauce and cook until pink and opaque, about 3-5 minutes, stirring occasionally. Be careful not to overcook!
  7. Garnish with fresh parsley and serve immediately.