Lake Austin Spa New Orleans-Style Barbecue Shrimp
Terry Conlan was the Executive Chef (1992-2011) at Lake Austin Spa Resort in Texas and author of Lean Star Cuisine, Low-Fat Cookery from the Lake Austin Spa Resort (1996) and Fresh: Healthy Cooking and Living from Lake Austin Spa Resort (2003). He developed this recipe for spicy style barbecue shrimp with a wonderful sauce. There is no fatty cream or yogurt in the sauce, but you’ll be surprised at the thick and rich texture of this low calorie entree. This is a messy peel-and-eat style meal, so serve it outside on the patio, with plenty of napkins and glass of cold cucumber water.
Servings: 4 Servings
Calories: 153kcal
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
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried leaf oregano
- 1/2 teaspoon Fine Pink Salt
For the Shrimp
- 16 ounces medium to large shrimp , shells on
- 2 garlic cloves , minced
- 1/4 cup minced onion
For the Sauce
- 2 tablespoons flour
- 1/4 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
- 1/4 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.
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 4 g | Calories: 153 kcal (8%) | Carbohydrates: 7 g (2%) | Protein: 16 g (32%)
My family is from New Orleans, and while I wouldn’t say this reminds me of the recipes I grew up with, this was a GREAT recipe, used up a lot of pantry ingredients, and will be a repeat for us. My Canadian husband especially raved over it, claiming it was one of the best entrees I’ve made in awhile.