3 pounds large Gulf shrimp, in their shells
2 tablespoons Creole seasoning (i used Zatarains)
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
2 tbsp lemon juice
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine (I used an Aussie white blend)
1 cup heavy cream
Peel the shrimp completely and de-vein. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
Heat 1 tablespoon of the oil in a skillet over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, and wine. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan.