Jul 14 2026
Restaurants›Tatiana by Kwame Onwuachi›Mom Duke's Shrimp Recipe

Mom Duke's Shrimp Recipe

Inspired by Tatiana by Kwame Onwuachi
Time40m
Serves4

Head-on Shrimp, Creole Butter, Brioche

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Ingredients

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Shrimp

Creole Butter

Brioche

Method

Preparing the Shrimp

  1. 1

    Clean the Shrimp

    Rinse the head-on shrimp under cold water and pat dry with paper towels. Sprinkle salt and black pepper evenly over the shrimp.

Making the Creole Butter

  1. 2

    Cook the Vegetables

    In a medium saucepan over medium heat, melt the unsalted butter. Add minced garlic, chopped onion, celery, and green bell pepper. Sauté for about 5-7 minutes, or until the vegetables are soft and fragrant.

  2. 3

    Add Tomatoes and Seasonings

    Stir in the diced tomatoes, Worcestershire sauce, Cajun seasoning, Tabasco sauce, and lemon juice. Bring to a simmer and cook for an additional 5 minutes, allowing the flavors to meld.

  3. 4

    Finish with Parsley

    Remove the saucepan from heat and stir in the chopped parsley. Set the Creole butter aside.

Cooking the Shrimp

  1. 5

    Sauté the Shrimp

    In a large skillet over medium-high heat, add the seasoned head-on shrimp and cook for about 3-4 minutes on each side, or until they turn pink and opaque.

  2. 6

    Combine with Creole Butter

    Once the shrimp are cooked, pour the prepared Creole butter over the shrimp in the skillet. Toss to coat the shrimp evenly and let it simmer for an additional 2 minutes.

Preparing the Brioche

  1. 7

    Toast the Brioche

    While the shrimp are simmering, heat olive oil in a separate pan over medium heat. Add the brioche slices and toast until golden brown on both sides, about 2-3 minutes per side.

Serving

  1. 8

    Plate the Dish

    Serve the shrimp on a plate with a generous drizzle of the Creole butter sauce. Place the toasted brioche slices on the side for dipping.

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