New Orleans Barbecue Shrimp gets its name from the smoky flavour the shrimp take on after being cooked in Worcestershire sauce and has very little to do with the barbecue. This recipe can be as simple as cooking the shrimp with butter and Worcestershire sauce or add some spices for another layer of flavour, regardless, it’s easy and delicious. If you aren’t sure about shrimp, this is just as good with halibut cut into chunks.
New Orleans Barbeque Shrimp
Very popular in Louisiana, the shells stay on for a messy and delightful meal. We serve the shrimp with the tails as an appetizer with a crusty baguette, or with polenta as a meal without the tails.
Ingredients
- 1 lb. shrimp or halibut 0 CHO
- ¼ cup butter 0 CHO
- ¼ tsp. garlic minced 0 CHO
- 2 TBSP French’s Gluten Free Worcestershire Sauce (1 CHO/tsp.) 6 CHO
- Fresh ground black pepper 0 CHO
- Lemon wedges to garnish 0 CHO
- Basil or parsley to garnish 0 CHO
- Add if desired:
- ½ tsp paprika
- ½ tsp. cumin
TOTAL CHO 6 CHO
*BAGUETTE OR POLENTA IN ADDITION TO CHO
Instructions
- Pat shrimp or halibut dry. Cut halibut into chunks if using.
- In a small saucepan (cast iron or metal) heat butter and garlic until hot and just starting to turn a light golden.
- Add Worcestershire, pepper (and spices if using) and to heat to just boiling.
- Add the shrimp or halibut.
- Cook for mere minutes until cooked through.
- Serve as a meal or appetizer. Garnish with lemon slices and/or basil/parsley.
