New Orleans Style Bbq Shrimp (lightened)
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" !!"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
Yield: 4 Ready in 45 minutes
favorite of 462 people 179 people want to try
|-- Cajun Spice Mix --|
|1 teaspoonOnion powder|
|1 teaspoonGarlic powder|
|1/4 teaspoonCayenne pepper|
|1/4 teaspoonWhite pepper|
|1/4 teaspoonleaf thyme|
|1/4 teaspoonleaf oregano|
|2 tablespoonsyour favorite Cajun spice mix; * See my Bayou Blend recipe.|
|-- Shrimp and Sauce--|
|1 lblarge shrimp; shell-on (20-30 count)|
|Non-stick pan spray; as needed|
|2 large clovesGarlic; minced|
|1/4 cupOnion; minced|
|1 cupFish Stock; or Clam Broth|
|2 tablespoonsWorcestershire sauce; or more to taste|
|1/2 cupDark beer; *Cook may drink the rest|
|4 tablespoonsButter; (or light margarine)|
|-- Served with --|
|1/4 cupParsley; or cilantro (chopped)|
|1 loafFrench bread; warmed|
New Orleans Style Bbq Shrimp (lightened) Preparation
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
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!
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
New Orleans Style Bbq Shrimp (lightened) Reviews
Blogger? Grab a link to this recipe
Add to on: