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New Orleans-Style Barbecue Shrimp
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Prep Time:
20
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
30
minutes
minutes
Course:
Entrees
Cuisine:
Healthy Spa Cuisine
Keyword:
Lake Austin Spa, Seafood, Shrimp
Servings:
4
Servings
Calories:
153
kcal
Courtesy Of:
Terry Conlan for Lake Austin Spa
Excerpted from Fresh: Healthy Cooking and Living from Lake Austin Spa Resort, by Terry Conlan, Favorite Recipe Press, 2003.
Ingredients
For the Spice Mix
▢
2
teaspoons
paprika
▢
1
teaspoon
onion powder
▢
1
teaspoon
McCormick® Granulated Garlic
▢
¼
teaspoon
cayenne pepper
▢
¼
teaspoon
ground white pepper
▢
¼
teaspoon
dried thyme leaves
▢
¼
teaspoon
dried leaf oregano
▢
½
teaspoon
Fine Pink Salt
For the Shrimp
▢
16
ounces
medium to large shrimp
, shells on
▢
2
garlic cloves
, minced
▢
¼
cup
minced onion
For the Sauce
▢
2
tablespoons
flour
▢
¼
cup
beer at room temperature
▢
2
tablespoons
Worcestershire sauce
▢
1
cup
seafood stock or clam juice
▢
4
tablespoons
light butter
, cut into 4 pieces
To Serve
▢
¼
cup
chopped fresh parsley
▢
French bread for dunking
Instructions
Mix the paprika, onion powder, garlic powder, cayenne pepper, white pepper, thyme, oregano and salt in a bowl; set aside.
Spray a nonstick skillet with nonstick cooking spray and place over medium-high heat.
Add the shrimp and saute just until the shrimp begin to turn pink.
Add the spice mixture, garlic and onion.
Cook, stirring constantly, for 30 seconds.
Whisk the flour, beer, Worcestershire sauce and stock in a bowl. Pour into the skillet and cook, stirring constantly for one minute.
Reduce the heat and add the butter, one piece at a time.
Shake the skillet gently just until the butter melts.
Divide the shrimp and sauce among four wide-bottom soup bowls.
Garnish with parsley and serve with a few slices of thinly sliced pita or baguette for dunking.
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Nutrition
Serving:
4
g
|
Calories:
153
kcal
(8%)
|
Carbohydrates:
7
g
(2%)
|
Protein:
16
g
(32%)