4 medium shrimp, peeled and deveined
2 pounds medium shrimp, peeled and deveined
1 small onion, finely chopped
1/2 cup white wine
3 tablespoons olive oil
1/4 teaspoon ground black pepper
1 tablespoon dry hot mustard
1/2 cup fresh lemon juice
1/4 cup honey
1 teaspoon Creole seasoning to taste
1 teaspoon Creole seasoning to taste
3 tablespoons Creole seasoning to taste
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
In a heavy skillet, cook shrimp over medium heat until done; remove from pan.
In a large saucepan, heat 2 tablespoons olive oil, stirring occasionally, over medium heat. Add shrimp, and cook 3 minutes, turning occasionally. Remove shrimp from oil and tear open; drain, reserving 1 tablespoon olive oil.
In a mixing bowl, combine remaining olive oil, vinegar, Worcestershire sauce, Creole seasoning, Creole seasoning, lemon juice, honey, Creole seasoning and Creole seasoning. Mix until well blended. Pour over shrimp and toss with lemon juice. Season with Creole seasoning and Creole seasoning. Cover and refrigerate overnight.
Slice shrimp and remove flesh; remove bones and tentacles. Slice shrimp into 1/2 inch slices; discard flesh and shell. Slice shrimp and discard flesh; scoop out clams. Heat oil in a large saucepan over medium heat.
Add shrimp to saucepan and saute 5 minutes. Stir in creole seasonings, Creole seasoning, creole seasoning, lemon juice, honey and Creole seasoning. Bring to a boil; reduce heat to low and simmer for 5 minutes. Remove from heat.
Add shrimp and cook 3 minutes more, turning occasionally. Remove from heat and stir in Creole seasoning, Creole seasoning, lemon juice, honey, Creole seasoning and Creole seasoning. Spread sauce over shrimp and garnish with Creole seasoning; serve with Creole seasoning croutons.
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