This festive meal is packed with big, bold NOLA flavors. The key is using the shrimp shells to make a tasty Worcestershire-spiked broth—excellent for sopping up with toasted French bread!
| Level: | Easy |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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 sieve into a bowl; discard the solids.
- 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.
- 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 tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.
Nutrition Facts
| Calories | 387 |
| Total Fat | 19 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 377 milligrams |
| Sodium | 1,020 milligrams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 2 grams |
| Protein | 38 grams |
Reviews
This recipe has over 1000 milligrams of sodium and 377 milligrams of cholesterol . That’s a heart attack waiting to happen. This should not be listed as a healthy recipe.
I used Old Bay seasoning instead of Creole seasoning – turned out great! I reduced the Worcestershire and water mix by more than half and added more water after (because other commenters said there was too much Worcestershire). Would definitely cook this again!
Way too much worcestershire. By the time it reduced, as recipe directed, it was beyond salty. Use half the amount, or don’t reduce
as much as it said…(or add more water!)
as much as it said…(or add more water!)
Great recipe! I made the following modifications: Cut back on the cajun seasoning. Used 10 oz can of roasted garlic diced tomatoes instead of fresh tomatoes, add a 14 oz can of black beans. Cooked the shells with diced onion and then reserved the broth on the side. Sauteed the remaining diced onion, removed from pan, then cooked the shrimp. Covered shrimp with sauteed onion, corn, black beans, diced tomatoes and Worcestershire sauce mixture. Made a slurry of 1T flour and 1/4 C water. Added to pan to slightly thicken the sauce. Served over brown basmati rice. I’ll make this for company next time.
This was delicious, and took barely any time at all. In fact, it’s one of the easiest things I’ve ever made, yet tasted like I slaved away for hours. I’ll definitely be adding this to my “regulars” file. Only thing I changed was using cherry tomatoes cut in half instead of the plum tomatoes (cherry tomatoes are SO sweet right now; I just couldn’t resist; also I think they “stay together” better than reg. chopped tomatoes.
Thought the outcome was great. Lots of flavour from the shrimp shell broth – didn’t use all the worchestershire called for in the recipe. Did add minced garlic to shrimp to kick it up. Also added more corn and tomatoes. Nice and light, goes great with a french stick.
Going to make this more often this summer.
Going to make this more often this summer.
This recipe is delicous!!! and is so very easy!! i loved making the shrimp broth from the shells :
Took longer than 30 minutes, but that might be because I not only remove the “vein”, but I also remove the nerve on the other side. Better with more corn and more tomatoes than called for. The broth was mainly watered down Worcestershire sauce. I did use the shells but was not sure how much scallions to use- 2 bunches seemed like an awful lot. When I made it I thought it would not be a “keeper” but when we ate it, it was not bad. Next time I may do something a little more with the sauce.
I Followed the recipe. I did not use any of the shells though. I made this for my Fiance and my children and we all fell in love with this meal. Now I cook it everytime after we come back from getting groceries.
This was an ok recipe in terms of flavor. I did a white rice as a side. It gets extra points for being so easy and fast to do.