Core Ingredients:

• 1½ pounds large Gulf shrimp, peeled and deveined

• 3 tablespoons unsalted butter

• 3 cloves garlic, finely minced

• 1 medium shallot, finely chopped

• ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)

• 1 teaspoon Creole seasoning (or to taste)

• Kosher salt and cracked black pepper, to taste

• ½ lemon, juiced

Creamy Creole Sauce:

• 3 tablespoons unsalted butter

• 1 cup heavy cream

• 2 teaspoons Dijon mustard

• ½ teaspoon Worcestershire sauce

• ⅛ teaspoon cayenne pepper (optional)

• ¼ cup grated Parmesan (optional)

Optional Add-ins:

• ½ cup cooked crawfish tails

• ¼ cup sliced mushrooms, sautéed

• 1 tablespoon dry sherry

Suggested Garnishes & Pairings:

• Chopped parsley or green onions

• Serve over creamy grits, buttered pasta, or toasted French bread