1/4 c. butter
2 cloves garlic, minced
2 tbsp. Cajun seasoning
2 tsp. Worcestershire sauce
2 lb. fresh shrimp, peeled, deboned & cleaned
1/2 c. fish stock (make from shrimp shells or use chicken broth)
1/2 c. white wine

Heat butter in a large skillet. Add garlic, Cajun seasoning and Worcestershire sauce. Add shrimp and cook just until shrimp are pink and firm to touch. Add stock and white wine and heat just to boil, scraping bits from the side of the pan. Serve on heated plates. Serves 4.