New Orleans-Style Shrimp

(1 1/2 pounds shrimp needed)

Peel shrimp, leaving the tails on; reserve shells.

Devein the shrimp; rinse, pat dry.

Sprinkle with Creole seasoning.

In a large skillet over high heat, melt 2 tablespoons unsalted butter, then add the shrimp shells

and 1 bunch scallions, chopped.  

Cook until the shells turn pink, 1 to 2 minutes in time.

Pour in 1 1/2 cup water and 1/4 cup Worcestershire sauce.

Cook until liquid is reduced by half the amount– 5 minutes.

Strain the shrimp broth; discard solids.

Reserve broth.

Slice French bread to lightly toast in the oven.

Into 4 tablespoons melted unsalted butter over high heat, cook the shrimp until pink in color

with 1 bunch scallions that are chopped.

Add reserved shrimp broth and simmer until cooked through, 3 minutes.

Put into bowls, steamed corn and tomatoes cut into chunks.  Add the shrimp and ladle in the broth.  Serve with French bread.