The menu describes this dish as “an authentic recipe from our staff in the French Quarter! Lots of tender shrimp broiled with butter, garlic, and spices, and served with jasmine rice.” The broiled shrimp recipe here is pretty basic stuff, but it’s the amazing Worcestershire-based cream sauce that will get you hooked on this popular entrée. After all the shrimp is gone you’ll be looking around for other things to dip in the sauce that’s left over. That’s why you get a slice of toasted garlic bread along with every dish.

1½ cups water
½ teaspoon salt
1 cup uncooked jasmine rice

6 tablespoons unsalted butter
2 tablespoons finely minced onion
2 teaspoons finely minced garlic
⅓ cup chicken broth
5 tablespoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon ground black pepper (coarse ground or freshly cracked)
¼ teaspoon ground cayenne pepper
¼ teaspoon salt
1 cup heavy cream

2 teaspoons paprika
1 teaspoon salt
¾ teaspoon ground black pepper
¾ teaspoon garlic powder
½ teaspoon onion powder
Pinch of ground cayenne pepper
24 large raw tails-on shrimp (31/40 per pound)
2 tablespoons unsalted butter, melted

¼ cup diced Roma tomato
¼ cup chopped green onion (green part only)

2 slices toasted garlic butter bread (see step 6)

Cooking method

1-Prepare the rice by bringing the water and salt to a boil in a medium saucepan over high heat.

2-Add the rice, reduce the heat to low, and cover the pan. Cook for 15 to 20 minutes, then turn off the heat. Make the sauce by melting the butter in a small saucepan over medium heat. Add the onion and garlic and cook for 1 minute, then add the chicken broth, Worcestershire sauce, lemon juice, thyme, basil, black pepper, cayenne, and salt and cook for 3 more minutes. Reduce the heat to medium/low and stir in the cream. When the sauce comes back up to a simmer, cook for 10 more minutes or until it starts to thicken. Turn off the heat and cover the sauce to keep it warm until later.

3-Preheat the broiler to high.

4-Combine the seasoning for the shrimp in a small bowl. Pierce each of the shrimp onto two skewers to keep them from curling up when cooked. You’ll need 4 long skewers (to hold 12 shrimp on each pair) or 8 smaller skewers (6 shrimp on each pair). Brush the shrimp with the melted butter and sprinkle the shrimp with the seasoning. Arrange the shrimp on a baking sheet and broil for 3 to 4 minutes on the top rack or until the shrimp begins to char and blacken. Flip the shrimp over halfway through the broiling.

5-Prepare each dish by pressing the cooked rice into a 4-inch sauce bowl. Invert the bowl onto the center of a serving plate, then remove the bowl. Spoon a hefty portion of sauce around the rice and arrange 12 shrimp in the sauce around the rice with the tails pointing up. Sprinkle each dish with 2 tablespoons of diced tomato and 2 tablespoons of chopped green onion. Serve each dish with a slice of toasted garlic butter bread, if desired.

6-(optional)You can easily make garlic butter bread by adding a pinch of salt and a pinch of garlic powder to a tablespoon of melted butter. Brush the butter over each side of a thick slice of French bread or hoagie roll (sliced on the bias). Toast both sides in a hot skillet until browned.

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