- 4
Ingredients
- 24 large shrimp in the shell (about 1 1/2 pounds)
- 1 Tablespoon Creole seasoning
- 6 Tablespoons unsalted butter
- 2 bunches scallions, chopped
- 1/4 cup Worcestershire sauce
- 1 cup frozen corn kernels
- 1 large tomato or 2 plum tomatoes
- toasted french bread, for serving
Preparation
Step 1
1. Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
2. Heat 2 Tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh strainer into a bowl; discard the solids.
3. Melt the remaining 4 Tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
4. Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomato among bowls. Add the shrimp and ladle in the broth. Serve with bread.