Creole · beginner
Creole Spiced Butter Garlic Shrimp With Lemon And Black Pepper
Succulent shrimp tossed in a rich, buttery New Orleans style gravy spiked with garlic, lemon, cracked black pepper, and creole herbs.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Toss peeled shrimp in a bowl with creole seasoning until evenly coated.
- 02
Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat.
- 03
Add minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- 04
Add coated shrimp to the skillet in a single layer and sear for 2 minutes without flipping.
- 05
Pour in halal worcestershire sauce, lemon juice, cracked black pepper, and chicken stock, tossing the shrimp as the liquid boils up.
- 06
Reduce heat to medium-low and swirl in the remaining 2 tablespoons of cold butter until emulsified into a glossy sauce.
- 07
Garnish with chopped fresh parsley and remove from heat as soon as shrimp turn opaque.
A LITTLE KITCHEN KNOW-HOW
Pan Emulsification
Incorporating chilled butter into an aromatic reduction sauce off high heat to create a smooth, unified pan glaze.
Notes from the kitchen
- Swirling cold butter into warm pan juices off high heat creates a velvety sauce that will not split.
- Serve immediately alongside warm French bread for scooping up the extra pan gravy.
- Original home-cooking adaptation inspired by Creole; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.