Tuesday, May 7, 2013

BBQ Shrimp

This book wouldn’t be complete without a barbecue shrimp recipe. I played around in the kitchen to insure the recipe included tons of sauce to dip the French bread, as that is the best part.  Serve with French bread and angel hair pasta.


Makes 4–6 servings


1/4 cup olive oil

1/4 cup fat-free Italian or creamy onion dressing

1 tablespoon minced garlic

1 teaspoon onion powder

1/4 teaspoon cayenne

1/4 cup Worcestershire sauce

1 tablespoon paprika

2 teaspoons dried oregano leaves

2 teaspoons dried thyme leaves

Salt and pepper to taste

2 pounds large shrimp (not peeled)

1/3 cup light beer

1/2 cup clam juice or fat-free chicken broth

1.  In large nonstick skillet, combine oil, Italian dressing, garlic, onion powder, cayenne, Worcestershire sauce, paprika, oregano, thyme, salt and pepper over medium heat until sauce begins to boil.

2.  Add shrimp, cook 5 minutes. Add beer and broth, cook another 5–7 minutes or until shrimp are done. 

 Nutritional information per serving:
Calories 207, Calories from fat (%) 44, Fat (g) 10, Saturated Fat (g) 2, Cholesterol (mg) 196, Sodium (mg) 614, Carbohydrate (g) 6, Dietary Fiber (g) 1, Sugars (g) 2, Protein (g) 22, Diabetic Exchanges: 1/2 carbohydrate, 3 lean meat

 Terrific Tidbit:  Peeled shrimp may be used in the recipe if desired, but peeling the shrimp is tons of fun, just have plenty of paper towels.
from Holly Clegg’s trim&TERRIFIC° Gulf Coast Favorites: 30 Minute recipes from my Louisiana Kitchen: 


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