Don't break out your grill for this dish. In New Orleans, barbecued shrimp means sauteed shrimp in Worcestershire-spiked butter sauce. These shrimp are served with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
Rinse and drain shrimp.
Combine dry seasonings to make seasoning mix.
Combine butter, garlic, Worcestershire, and seasoning mix in a large skillet over high heat.
When butter is melted, add the shrimp.
Cook for two minutes, then add broth.
Cook for 2 minutes then add beer.
Cook 1 minute longer, or until shrimp are done and remove from heat.
Serve immediately in a bowl with a mound of rice and with French bread for soaking juices.
If doubling recipe, you may want to make in separate batches due to large recipe volume.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (500g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 724 | ||
Calories from Fat: 642 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.3g | 95 % | |
Saturated Fat 44.1g | 220 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 292.5mg | 90 % | |
Sodium 1881.2mg | 65 % | |
Potassium 336.5mg | 9 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.7g | ||
Protein 17.5g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 724
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