- Half a lemon, seeded
- 1/4 cup Worcestershire sauce
- 1 tablespoon Rouses black pepper
- 2 tablespoons Rouse’s Cajun seasoning
- 2 tablespoons minced fresh garlic
- 1 to 3 tablespoons seafood or chicken stock, divided use
- One dozen under 9-12-count, wild-caught Gulf shrimp, head and tail on.
- 1 cup cold, salted butter, cut into 1/2-inch cubes
- Rouse’s French bread for dipping
- Roll lemon back and forth on counter, applying a bit of pressure. Set aside.
- In a large stainless steel sauté pan or black iron skillet, mix Worcestershire, black pepper, Cajun seasoning, garlic and 1 tablespoon of stock together.
- Add shrimp and lightly toss to coat. Squeeze the juice of the lemon over the shrimp (the lemon should be very juicy), and add rind and pulp to the pan.
- Cook shrimp over medium high heat while gently stirring and occasionally turning the shrimp.
- When the shrimp begin to turn pink on both sides, add the other 2 tablespoons of stock to the pan, and reduce the heat level to medium-high.
- Continue cooking, gradually adding pieces of cold butter to the pan, stirring until sauce turns light brown and creamy and the shrimp are cooked through (about 2-3 minutes).
- Remove from heat, pour shrimp and sauce into two bowls. Serve with Rouse’s French bread and plenty of napkins