New Orleans-Style Shrimp

• 24 large shrimp in the shell (about 1 1/2 pounds)
• 1 tablespoon Creole seasoning
• 6 tablespoons unsalted butter
• 2 bunches scallions, chopped
• 1/4 cup Worcestershire sauce
• 1 cup frozen corn kernels
• 1 large tomato or 2 plum tomatoes
• Toasted French bread, for serving

1. Peel the shrimp, leaving the tails on; reserve the shells.
2. Devein the shrimp, then rinse in a colander; drain and pat dry.
3. Sprinkle with the Creole seasoning.
4. Heat 2 tablespoons butter in a large skillet over high heat.
5. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes.
6. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes.
7. Strain the shrimp broth through a fine-mesh strainer into a bowl; discard the solids.
8. Melt the remaining 4 tablespoons butter in the skillet over high heat.
9. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute.
10. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
11. Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes.
12. Cut the tomato into chunks.
13. Divide the corn and tomatoes among bowls.
14. Add the shrimp and ladle in the broth.
15. Serve with bread.
16. Per serving: Calories 387; Fat 19 g (Saturated 11 g); Cholesterol 377 mg; Sodium 1,020 mg; Carbohydrate 16 g; Fiber 2 g; Protein 38 g
17. Photograph by Antonis Achilleos

shrimp, creole seasoning, unsalted butter, bunches scallions, worcestershire sauce, corn, tomato, bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/new-orleans-style-shrimp-recipe.html (may not work)