1/2 cup Worcestershire sauce
3 pounds large gulf shrimp, heads on and in their shells
1 tablespoon Creole seasoning
1/2 teaspoon salt
1 tablespoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons minced garlic
1/4 cup dry white wine
Juice of 2 lemons
3 tablespoons unsalted butter
2 tablespoons torn fresh flat-leaf parsley
Simple Croutons, recipe follows, for serving
1 French baguette, preferably day-old, cut into 12-inch dice (about 12 ounces)
1/2 cup extra-virgin olive oil
3/4 teaspoon Emeril's Original Essence or Creole Seasoning, recipe follows
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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