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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

New Orleans-Style Shrimp

Peel these at the table, and serve with a slice of crusty baguette.

Cooking Light APRIL 2007

  • Yield: 4 servings (serving size: 1 packet)

Ingredients

  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 2 pounds unpeeled large shrimp
  • 2 lemons, sliced into 1/4-inch slices
  • 4 teaspoons butter, divided

Preparation

Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.

Preheat oven to 425°.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.

Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.

Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 30%
  • Fat: 10.7g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 46.4g
  • Carbohydrate: 8.9g
  • Fiber: 0.8g
  • Cholesterol: 363mg
  • Iron: 6.5mg
  • Sodium: 513mg
  • Calcium: 156mg
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New Orleans-Style Shrimp recipe

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