This Creole shrimp dish proves quick meals can be delicious
When my husband heads to the ranch, he likes to tell me how long the drive took him and whether he beat his previous time. He’ll throw in details like which route he followed, traffic conditions that may have contributed to his trip, or whether he had any unplanned stops. This is his track record. And pulling together a delicious meal on time is mine.
This is a fast dish. I timed myself. Start to finish, I was done in 15 minutes. I don’t know about you, but creating a satisfying meal in 15 minutes flat is something to brag about.
This dish features fresh Gulf shrimp braised in white wine and bathed in a spicy butter sauce with equal amounts of fresh lemon juice — just to keep things bright — and Worcestershire sauce for a hint of umami. The combination is magically mouthwatering.
You can serve it with fresh bread or even rice. Those are two good ways to savor the luscious pan sauce. But we simply like to eat this out on the deck with plenty of paper towels and a cold drink. The pan moves from the stove to the table and I plop down a bowl for the shells. This meal is so delectable, it’s often gone in 15 minutes, too.
1 teaspoon kosher salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1½ teaspoons cayenne
½ teaspoon fresh cracked black pepper
½ teaspoon crushed red pepper flakes
½ teaspoon smoked paprika
2-3 bay leaves, crushed
4 tablespoons unsalted butter
3 cloves garlic, minced
½ cup fish or chicken stock
¼ cup white wine
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1 1⁄2 pounds shell-on jumbo shrimp (21-25 size)
2 tablespoons fresh parsley, minced
In a small bowl, combine the first 8 ingredients (salt through bay leaves).
In a large heavy skillet or sauté pan, melt butter over medium-high until sizzling. Add garlic, spice mixture, stock, wine, lemon juice and Worcestershire sauce, stirring to combine.
Continue stirring and bring the mixture to a full boil. Reduce heat and simmer until the sauce thickens enough to lightly coat the back of a spoon, about 5-7 minutes.
Add shrimp, reduce heat to low, and cook until shrimp turn pink and firm, about 3-5 minutes. Sprinkle with parsley. Serve immediately.
Alicia Cahill is the owner of The Kitchen Chick, 2402 Market St. in Galveston.