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.

Recipe by Cooking Light April 2000

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

403 calories; calories from fat 20%; fat 9.1g; saturated fat 3.8g; mono fat 2.4g; poly fat 1.7g; protein 34.4g; carbohydrates 41.7g; fiber 2.8g; cholesterol 219mg; iron 7mg; sodium 1021mg; calcium 211mg.