I was inspired to make this dish after trying this spicy shrimp I had at a restaurant on Coronado Island, in San Diego. I call it Creole Shrimp. I decided to make a compound butter and melt it over the shrimp. This dish is spicy and will make you scream for more. Enjoy this as an appetizer or an entree with a bowl of steamed rice.

For the compound butter, double the batch and freeze for another time. You can use melt this butter on veggies, steaks, chicken, and fish.

Ingredients:

• 2 lb of Shrimp- peeled and devined
• 1 cup of unsalted butter softened
• 1 tbsp of Tony Chachere Creole Seasoning
• 1 1/2 tsp – 1 tbsp of Mrs. Dash’s Lemon Pepper seasoning (depending on your taste, if you’re not using Mrs. Dash,  the mixture may be too salty mixed with the Creole seasoning. Adjust accordingly).
• 1 tbsp Freshly squeezed Lemon Juice
• 1 1/2 tsp of Tabasco Sauce
• 2 1/4 tsp of dried rosemary

Directions:

1. Whip butter with Creole seasoning, lemon  pepper seasoning, lemon juice, tabasco, and rosemary. Keep butter in the fridge for a few hours before using.
2. To store, scoop butter on saran wrap, form a log, roll butter, and secure ends by twisting (see video). Place in freezer bag if you’re not going to use this right away. Butter will last for up to 3 months.
3. When ready to cook, preheat oven to 350 degrees F.
4. Place shrimp on a baking dish and place dollops of butter on the shrimp.
5. Bake shrimp uncovered for about 12 minutes.
6. Enjoy as an appetizer with french baguette or as an entree with a bowl of white rice.
7. Optional: Garnish with parsley or green onions