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.
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
How to Make It
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.
My husband and I love this recipe! I usually make angel hair pasta so the sauce is absorbed even more! We dislike the rosemary tough twigs, so I leave the rosemary out. I also love this meal because it's easy clean up - all made in one skillet.
This recipe is great! I'm addicted to this type of shrimp right now and I've tried several different recipes including ones that have two or even three sticks of butter. With the high volume butter recipes, if you reheat any leftovers, the butter separates into a very thick layer of fat that sits on the top of the sauce, and I usually end up pouring it off. I tried this recipe and it tasted just as good as the high-fat recipes. Bought a 2lb bag of frozen, unpeeled, deveined shrimp from my local grocery and used Tony's Creole seasoning instead of the individual spices and it takes just minutes to throw together. Very good!
I'm from New Orleans...& this blows most local restaurant bbq shrimp recipes to bits! Super easy! Taste incredible! Great made with ruby red prawns from the Gulf!!!! It's the only bbq shrimp recipe I ever use. And it's much lighter than the traditional bbq recipe. Added bonus!
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