Description
A Southern classic full of bold Cajun flavor, this dish features juicy shrimp simmered in a buttery, spicy Worcestershire-based sauce—with no alcohol—perfect for sopping up with crusty bread.
Ingredients
Scale
- 1 1/2 pounds extra-large shrimp, peeled and deveined
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup olive oil
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- Juice of 1 lemon
- 1/4 cup seafood stock (or chicken broth)
- 2 tablespoons chopped fresh parsley
- Crusty French bread, for serving
Instructions
- In a large skillet, melt butter with olive oil over medium heat.
- Add garlic and cook for about 1 minute, until fragrant.
- Stir in thyme, paprika, oregano, salt, black pepper, cayenne, and brown sugar.
- Pour in Worcestershire sauce, lemon juice, and seafood stock. Bring the mixture to a simmer and cook for 2-3 minutes to blend the flavors.
- Add shrimp to the skillet and cook, stirring occasionally, until shrimp are pink and opaque, about 5-7 minutes.
- Sprinkle with fresh parsley and serve immediately with warm, crusty French bread for dipping in the sauce.
Notes
- Use fresh or frozen shrimp—just make sure they are well drained.
- Adjust cayenne to control heat level.
- Chicken broth can be substituted for seafood stock.
- Serve with rice instead of bread for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 860 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 210 mg