Ordinarily this classic Creole southern dish is bathed in butter during it's simmering. I'm not opposed to butter in the right culinary applications... I just don't think a quick shrimp simmer is one of them. Instead, I use a smaller amount and then round it out with olive oil. My version also cuts down on the sodium slightly by switching the typical Worcestershire sauce with lower-sodium (light) soy sauce.
2 tablespoons light soy sauce
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon dried oregano leaves
1 - 2 teaspoons hot pepper sauce (to taste)
1/2 teaspoon black pepper
1/2 cup dry white wine
1 medium hot pepper, halved
1 pound large, unpeeled shrimp
Combine the first 8 ingredients (through hot pepper) in a large non-stick skillet; bring to a boil. Add shrimp, and cook 5 minutes, stirring occasionally, or until shrimp are done.
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Question: Any fans of Creole cooking out there? Have you ever tried Barbecue Shrimp?