Barbecue Shrimp
Sunday, July 08, 2012
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
1/4 cup fat-free Caesar dressing1/4 cup Worcestershire sauce
1 Tbsp butter or margarine
1-1/2 tsp dried oregano
1-1/2 tsp paprika
1-1/2 tsp dried rosemary
1-1/2 tsp dried thyme
1 tsp black pepper
1/2 tsp hot pepper sauce
2 bay leaves
2 cloves garlic, pressed
1 lbs large shrimp
1/4 cup dry white wine
10 1-oz slices French bread baguette
5 lemon wedges
preparation
Clean and devein shrimp leaving only the tails on. Combine the first 11 ingredients (through shrimp) in a large nonstick skillet over medium heat; bring to a boil. Add shrimp, and cook 4 minutes, flipping shrimp halfway through cooking time. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.
yields
2 servings
source
Cooking Light
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