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Barbecue Shrimp

Yield 5 servings (serving size: 5 ounces shrimp with sauce and 2 bread slices)
This signature Creole barbecue shrimp recipe from New Orleans is reborn with a low-fat shortcut or two. The peels are left on the shrimp so they can add flavor to the lush, buttery-peppery sauce. The bread means no sauce goes to waste.

Ingredients

  • 1/2 cup fat-free Caesar dressing
  • 1/3 cup Worcestershire sauce
  • 2 tablespoons butter or stick margarine
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon hot pepper sauce
  • 5 bay leaves
  • 3 garlic cloves, minced
  • 2 pounds large shrimp
  • 1/3 cup dry white wine
  • 10 (1-ounce) slices French bread baguette
  • 10 lemon wedges

Nutrition Information

  • calories 403
  • caloriesfromfat 20 %
  • fat 9.1 g
  • satfat 3.8 g
  • monofat 2.4 g
  • polyfat 1.7 g
  • protein 34.4 g
  • carbohydrate 41.7 g
  • fiber 2.8 g
  • cholesterol 219 mg
  • iron 7 mg
  • sodium 1021 mg
  • calcium 211 mg

How to Make It

  1. Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.