-
1
Take the butter, cut into thirds, and melt in a large saucepan over medium heat until melted.
-
2
Next, add the green onions, Worcestershire sauce, crab boil, cayenne, red pepper flakes, salt, black pepper, thyme, garlic, bay leaves and 5 to 6 shakes hot sauce.
-
3
Cut the lemon in half, squeeze the juice in and then drop the lemon halves into the pan.
-
4
Bring to a boil, but there should be no smoke.
-
5
Add the shrimp in flat rows on top.
-
6
Cook until pink, about 2 minutes per side.
-
7
Pour everything onto a plate and serve.
-
8
Cook's Note: Top of the shrimp head should NOT have a red spot, the shrimp should be completely grey, and the fresher the better.
-
9
Good to let everything soak for a bit, but don't overcook because the shrimp will have a rubber-like texture.
-
10
You want to cook it with the head and shell on.
-
11
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
-
12
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
