INGREDIENTS
1 serving
from food network magazine
1 1/2 lbs
shrimp in the shell
1 Tbs
creole seasoning
6 Tbs
butter
2 bunches
scallions
1/4 cup
worcestershire sauce
1 cup
corn
2
roma tomatoes
1
peel the shrimp and reserve the shells. devein the shrimp and rinse in a colander. drain and pat ; sprinkle
4
put the corn in a microwave-safe dish and cook on high