06.03.15

New Orleans-Style Barbecued Shrimp

Any food coming from New Orleans makes my heart beat a little faster.  I absolutely love the City, the culture, the food– everything about it!  My Mother-in-Law makes a Barbecued Shrimp recipe from Paul Prudhomme’s Louisiana Kitchen Cookbook and it is to die for; however, this blog is supposed to be health conscious and that recipe calls for a load of butter!  So, I healthified that recipe and quite frankly– it is still FANTASTIC.  All of the spices pack it with so much flavor, and the lemon and shallot give it a nice touch.

My favorite time to whip up this super easy dish is when my hubby has friends over (I just double or triple the recipe).  I just throw it on a platter, give them a bowl for the shells and tons of napkins!  They go to town (and I join, of course)!  There is just something so festive about getting your hands dirty over a meal with your good friends with good conversation and a nice brew in hand!  Give it a try this summer when you have some friends over!  (oh, and if you are NOT being well behaved and trying to impress some guests, serve it with some toasted french bread to soak up all of the good sauce!)

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Ingredients (serves 2):

  • 1 lb. Shell on, Deveined Jumbo Shrimp
  • 1/2 lemon, sliced into four 1/4th inch rounds
  • 1 tbsp. olive oil
  • 2 small shallots, chopped
  • 2 cloves of garlic, minced
  • 1 tsp. cayenne pepper
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • 1/2 tsp. crushed red pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 tsp. dried rosemary leaves
  • 1/8 tsp. dried oregano leaves
  • 1/2 cup of Seafood Stock
  • 2 tbsp. Ghee (or Butter if you are not Whole 30/Paleo)

Method:

1.  Combine all of the herbs and spices in a small bowl.  Set Aside.

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2.  Heat a large skillet over medium-high heat.  Add olive oil, garlic and shallot.  Cook, stirring often with a wooden spoon, until the shallots are softened and fragrant, about 2 minutes.  Add the lemon slices and cook for one minute longer.

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3.  Now add the shrimp, the spices, and the seafood stock.  Bring the liquid to a simmer.  Cook, stirring often, until shrimp are beginning to turn pink, about 2 minutes.

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4.  Now add the Ghee (or butter) and swirl the pan to combine.  Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes.

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5.  Serve, with PLENTY of napkins and an extra bowl for your guests to put their shells! Peel and enjoy!!

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Recipe adapted from Paul Prudhomme’s Louisiana Kitchen and Giada De Laurentis.

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