Barbecue Shrimp

Barbecue ShrimpRecipe
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.

Yield:

5 servings (serving size: 5 ounces shrimp with sauce and 2 bread slices)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.