Lake Austin Spa New Orleans-Style Barbecue Shrimp

Terry Conlan is a chef at Lake Austin Spa Resort in Texas and author of Fresh: Healthy Cooking and Living from Lake Austin Spa Resort (Favorite Recipe Press, 2003).  She 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.

 

New Orleans-Style Barbecue Shrimp
Excerpted from Fresh: Healthy Cooking and Living from Lake Austin Spa Resort, by Terry Conlan, Favorite Recipe Press, 2003.
Courtesy of:
Recipes: Entrees
Serves: 4
Ingredients
For the Spice Mix
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 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 salt
For the Shrimp
  • 16 ounces medium to large shrimp, shells on
  • 2 large 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
Method
  1. Mix the paprika, onion powder, garlic powder, cayenne pepper, white pepper, thyme, oregano and salt in a bowl; set aside.
  2. Spray a nonstick skillet with nonstick cooking spray and place over medium-high heat.
  3. Add the shrimp and saute just until the shrimp begin to turn pink.
  4. Add the spice mixture, garlic and onion.
  5. Cook, stirring constantly, for 30 seconds.
  6. Whisk the flour, beer, Worcestershire sauce and stock in a bowl. Pour into the skillet and cook, stirring constantly for one minute.
  7. Reduce the heat and add the butter, one piece at a time.
  8. Shake the skillet gently just until the butter melts.
  9. Divide the shrimp and sauce among four wide-bottom soup bowls.
  10. Garnish with parsley and serve with a few slices of thinly sliced pita or baguette for dunking.
By the Numbers
Serving size: 4 oz plus sauce | Cal: 153 | Carbs (g): 7 | Protein (g): 16

 

June 10, 2015 | | Tags: ,

Comments are closed.

© 1998-2017 Spa Index Guide to Spas – Digital Marketing for Spas by Spa Index Media
Skip to toolbar