Prep 20 mins
Cook 20 mins
Ralph & Kacoo's is a restaurant chain in Louisiana and they serve great seafood. Since the original recipe did not give an amount of shrimp to use, I would suggest 2 pounds of shrimp in the shells for 4 people, but that would be your call. Serve with a crisp green salad or cole slaw and lots of hot French bread.
- 1⁄2 lb butter
- 1 1⁄2 teaspoons oregano
- 1 cup olive oil
- 3 tablespoons chopped garlic
- 1⁄2 cup good dry white wine
- 3⁄4 tablespoon black pepper
- 1⁄2 cup lemon juice
- 1⁄4 teaspoon cayenne pepper
- 3 ounces Worcestershire sauce
- 1 teaspoon paprika
- 2 teaspoons thyme leaves
- 1 tablespoon creole seasoning
- 2 lbs shrimp
- Add all ingredients to a small sauce pot.
- Cook over medium heat until well blended and butter has melted.
- Simmer for 5 minutes.
- When ready to cook shrimp, heat sauce and add shrimp.
- Cook until shrimp are pink and cooked throughout.
Stunning! I only recently started cooking shrimp a lot, since I have found creative ways to reduce the sodium content. I used unsalted butter, low sodium Worcestershire sauce, and my homemade sodium-free creole seasoning. Other than that, I followed your recipe to a "T", except that I halved the recipe for just 2 of us. By the way, I agree that about 1/2 pound of shrimp per person is just right. And I used huge, fat, ohmygawd-size shrimp that I get from a local wholesale seafood market that I recently discovered. Excellent recipe, Ann.
This was fantastic! I don't like food too spicy and this was just right for me--just enough to let you know there was a bit of cayenne in it! I served it with rice and fresh baby spinach leaves and just spooned the sauce over all. Thanks for sharing this recipe!
Thanks Miss Annie, I've had this dish on vists to "Naw-lins" so I am thrilled to find this recipe. A suggestion for those with sensitive taste buds is to marinate the shrimp in the sauce and then grill them.