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Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the garlic. Deglaze the pan with wine and add the Worchestershire sauce and lemon juice. Cook for another 2 minutes. Add the torn parsley.
Remove the shrimp from the pan reserving the liquids. Return the pan to the flame and add the butter to combine. Pour the sauce over the waiting shrimp. Garnish with homemade croutons and enjoy.
Yield 6 to 8 servings
Combine the diced bread, olive oil, Creole seasoning, salt, and pepper in a large mixing bowl, and toss quickly to coat the croutons well. Transfer the croutons to a baking sheet and spread them out in a single layer. Bake, rotating the baking sheet front to back midway through, or until the bread cubes are crisp all the way through and golden, 25 to 30 minutes. Remove the bread from the oven and set aside to cool completely. Store the croutons in an airtight container at room temperature.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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