INGREDIENTS

4½ lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail on
1½ tsp. Kosher salt
1½ tsp. Coarsely ground black pepper
3 Tbsp. Creole seasoning
1 Tbsp. Powdered garlic
⅓ cup Olive oil
½ cup White wine
2 Tbsp. Lemon juice
2 Tbsp. Louisiana Hot Pepper Sauce
1 Tbsp. Worcestershire sauce
¾ cup Unsalted butter, cold, cut into small cubes
⅓ cup Fresh chives, chopped
1 ea. Baguette, sliced, toasted

PREPARATIONS

Combine salt, black pepper, Creole seasoning and powdered garlic in large bowl. Add Louisiana Shrimp to bowl and toss to coat with seasoning. Heat large sauté pan over medium-high heat. Add olive oil and Wild Caught Gulf Shrimp. Sauté for 1-2 minutes. Add white wine, lemon juice, Louisiana Hot Pepper Sauce and Worcestershire sauce and cook additional minute. Add butter to sauté pan and swirl until melted. Add chives and remove from heat. Divide shrimp and sauce evenly into 4 bowls. Serve with sliced toasted baguette.

*THIS RECIPE IS FROM AMERICAN SHRIMP PROCESSORS’ ASSOCIATION MEMBER SHRIMP PROCESSOR, PAUL PIAZZA & SON, INC.

Cook Time: 30 minutes