While I have never cooked this recipe, I have eaten it twice now with shrimp & it was DELICIOUS! This recipe is taken from the edition of the magazine listed above.
1.5 lbs of jumbo shrimp (approx. 18) with heads & unpeeled (sub 1.5 lbs of pike cut into 1” cubes)
½ cup Worcestershire sauce
2 tablespoons fresh lemon juice
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1.5 cups cold unsalted butter, cubed (that is NOT a typo – three sticks)
To Do Shrimp:
In a large skillet combine the shrimp, Worcestershire, lemon juice, pepper, Creole seasoning, & garlic. Cook on moderately high heat, about one minute on each side. Reduce heat to moderate & stir in butter a few cubes at a time. Stir constantly, adding more butter only when the previous cubes have melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
To Do Pike:
Use same directions as above, except add the butter at the beginning with other ingredients, melt, mix together & bring to a simmer. Immediately add the pike, bring back to a simmer for a minute or so, stirring everything gently. To finish, place the cast iron skillet in which they were sautéed in a 425 F oven for twelve minutes, or transfer everything to a baking dish & bake for about fifteen minutes.
Four appetizers or two entrees. With the pike, served over rice, this is enough for four entrees.