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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.

Course Appetizer, Entertaining, Main Course
Cuisine American
Keyword Halibut, Shrimp, Worcestershire

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

  1. Pat shrimp or halibut dry. Cut halibut into chunks if using.
  2. In a small saucepan (cast iron or metal) heat butter and garlic until hot and just starting to turn a light golden.
  3. Add Worcestershire, pepper (and spices if using) and to heat to just boiling.
  4. Add the shrimp or halibut.
  5. Cook for mere minutes until cooked through.
  6. Serve as a meal or appetizer. Garnish with lemon slices and/or basil/parsley.