Shrimp Lafayette

• 3 ounces olive oil
• 1 lb shrimp, 10-15 count
• 1 ounce cajun blackening seasoning
• 1/2 teaspoon fresh garlic, minced
• 1/2 tablespoon shallot, diced small
• 2 ounces white wine
• 4 ounces dry sherry
• 2 ounces Tabasco sauce
• 2 teaspoons Worcestershire sauce
• 1/2 tablespoon creole mustard
• 6 ounces heavy cream
• 1 tablespoon butter

1. Heat a medium skillet over medium-high heat.
2. Add olive oil.
3. Toss shrimp into skillet and add blackening season, garlic and shallots.
4. Cook for approximately 30 seconds.
5. Deglaze pan with white wine and sherry, remove shrimp and set aside.
6. Add hot sauce, Worcestershire sauce and mustard.
7. Reduce to paste-like consistency.
8. Add heavy cream and reduce to sauce consistency.
9. Add shrimp back to sauce.
10. Cut heat and add in butter.
11. Stir butter until well incorporated.
12. Serve or hot rice or pasta with crispy french bread and a salad if you want.

olive oil, shrimp, fresh garlic, shallot, white wine, sherry, tabasco sauce, worcestershire sauce, creole mustard, heavy cream, butter

Taken from www.food.com/recipe/shrimp-lafayette-387560 (may not work)