Creole-Spiced Shrimp
A flavorful and aromatic seafood dish featuring shrimp cooked in a rich blend of Creole seasonings, fresh herbs, and butter. The shrimp are steam-cooked in foil packets with Old Bay seasoning, hot chili paste, and aromatics for a perfect Louisiana-style meal.
Ingredients
- •2 pounds unpeeled or peeled deveined shrimp, preferably wild American
- •1 whole small onion, sliced
- •1 whole lemon, thinly sliced
- •8 whole bay leaves
- •2 tablespoons fresh oregano leaves
- •2 tablespoons Worcestershire sauce
- •1 tablespoon Old Bay seasoning
- •2 teaspoons hot chili paste (such as sambal oelek)
- •2 teaspoons kosher salt
- •¼ teaspoon freshly ground black pepper
- •½ cup unsalted butter, cut into tablespoons
- •Ingredient info: Hot chili paste is sold at Asian markets and many supermarkets.
Cooking Instructions
- 1.
Using small kitchen scissors, cut shrimp shells along the curved backs. Remove vein, keeping shell intact. (Skip this step if using peeled deveined shrimp.) Toss shrimp and next 9 ingredients in a large bowl.
10 min
- 2.
Place four 16x12" sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center to accommodate the liquid; do not crimp. Add 2 tablespoons butter and 1/4 cup water to each. Crimp tightly to seal. Preheat oven to 325°F. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 30 minutes. Carefully cut open packets.
30 min
