Ingredients
Yield: 2 servings
1 tablespoon lemon juice (fresh squeezed)
1 teaspoon Creole seasoning
1 teaspoon freshly ground black pepper
1 teaspoon Kosher salt
1/2 cup unsalted butter (1 stick, chilled, cut into pieces)
1 - 1/4 pound large shrimp (shell-on and head-on, boiled or steamed)
Directions
Step 1
Bring Tiger Sauce Habanero, lemon juice, Creole seasoning, salt and pepper to a gentle simmer in a large skillet over medium-low. Whisking constantly, gradually add butter a few pieces at a time. Whisk until all butter is incorporated and sauce is emulsified.
Step 2
Add shrimp and cook, tossing gently and adjusting heat as needed to keep sauce just below a simmer, until cooked through, about 5 minutes.
