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" !!
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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (327g)|
|Recipe Makes: 4|
|Calories from Fat: 146 (27%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 201.3mg||62 %|
|Sodium 973.4mg||34 %|
|Potassium 614.6mg||16 %|
|Total Carbohydrate 59.1g||17 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 55.2g|
|Protein 35.7g||51 %|
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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: 532
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