New Orleans Style Bbq Shrimp (lightened)

4 Servings
100% would make this recipe for New Orleans Style Bbq Shrimp (lightened) again.

This is a "lightened" version of one of New Orleans best and most beloved "blue collar" dishes. Peel-n-eat shrimp in a spicy warm broth. Get plenty of bread to sop up the sauce. You'll love it, "I Gar-on-tee" !!

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New Orleans Style Bbq Shrimp (lightened) Ingredients

-- Cajun Spice Mix --	1 lb large shrimp shell-on (20-30 count)
2 teaspoons paprika	Non-stick pan spray as needed
1 teaspoon onion powder	2 large Garlic cloves minced
1 teaspoon garlic powder	1/4 cup Onion minced
1/4 teaspoon cayenne pepper	1 cup Fish Stock or Clam Broth
1/4 teaspoon white pepper	2 tablespoons Worcestershire sauce or more to taste
1/4 teaspoon leaf thyme	1/2 cup Dark beer *Cook may drink the rest
1/4 teaspoon leaf oregano	2 tablespoons Flour
1/2 teaspoon salt	4 tablespoons Butter (or light margarine)
** or	-- Served with --
2 tablespoons your favorite Cajun spice mix * See my Bayou Blend recipe.	1/4 cup Parsley or cilantro (chopped)
-- --	1 loaf French bread warmed
-- Shrimp and Sauce--

Instructions for New Orleans Style Bbq Shrimp (lightened)

Mix the spices together and set aside.

Saut the shrimp using the non-stick spray over medium high heat in a heavy, non-stick skillet until the shrimp just begin to turn pink. Add the spice mixture to the skillet along with the minced garlic and onion. Cook, stirring, for 30 seconds.

Combine the flour, beer, Worcestershire and stock. Stir this mixture into the skillet and cook for one minute. Lower the heat and add the butter. Shake the skillet just until the butter melts.

To serve, divide the shrimp and sauce into four wide bottom soup bowls. Garnish with parsley. Accompany with bread for sopping up the sauce. Have extra bread on hand to get every bit of sauce. It's that good.

Adapted from recipe by:
Chef Terry Conlan, Lake Austin Spa & Resort
Presented at Fiesta Culinary School, 10/29/04

Main Ingredient: ShrimpCuisine: Cajun

Ingredient Insight - look inside this recipe

Beer

Butter

Cayenne

Flour

Garlic

Onion

Oregano

Paprika

Parsley

Salt

Shrimp

Thyme

White Pepper

Worcestershire sauce

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for flavor and categorization

You can peel the shrimp before cooking, but you'd miss the point and some of the flavor. Instead, roll up your sleeves, tuck that napkin into your collar, open an adult beverage and get in and get you some!

topper470
on Dec 16 2007 6:52PM

My husband LOVED this...made it w/peeled tail-on shrimp and used shrimp shells to make stock, since I had no fish stock or clam juice. I found it a bit heavy on the worcestershire, probably since I gave it a few extra glugs. I baked a fresh sourdough loaf (frozen from Whole Foods), and it was lovely. Also I sauteed the shrimp in a pat of butter and a glug of olive oil, since I didnt trust the Pam to do the job. I will follow directions to a T next time, and my husband insists on a second time. He's taking the leftover juice and bread for lunch tomorrow...lovely on a day w/temp's in the 20's.

lovey50
on Feb 18 2007 8:39PM

Wow! Roll up the sleeves and get a community towel. This is a great tasting recipe that will make you think of New Orleans. Will definitely do this again!