Creole Crockpot Crustaceans (aka shrimp)

These are THE best shrimp ever!  I made these on Sunday in honor of Mardi Gras and the Saint’s playing in the Super bowl.

• 2 pounds fresh raw shell-on shrimp (I bought big shrimp because that’s the way I roll)
• 1 stick of butter
• 1/4 cup olive oil
• 1/4 cup  Worcestershire sauce
• 1 tbsp Tabasco sauce
• 1 tsp ground black pepper
• 1 tsp kosher salt
• 3 lemons, juiced
• 1 tbsp Tony Chachere’s seasoning
• 1 tbsp parsley

Rinse the shrimp and place into the crock pot.  Add the stick of butter, olive oil, and Worcestershire sauce. Next, add the Tabasco, salt, pepper, juice of the lemons, Cajun seasoning and parsley.   Gently toss just a bit with a big spoon to incorporate the flavors.

Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink.  My crock pot was in use so I just placed in a big Corning ware dish with a lid and put it in the oven on 250 degrees and checked it in about 45 minutes and they looked done but I went ahead and let them cook another 20 minutes just for the heck of it.

Serve with crusty bread to soak up the juice. These are quite messy to peel but completely worth it.  I have a similar recipe where I peel them first and just pop in the oven and cook faster.  Either way is good.

Laissez le Bon temp rouler!
(pronounced Lazay Lay Bon Tom Roulay)
(translation Let the good times roll)