Grilled New Orleans-Style Shrimp
Status Approved
NameGrilled New Orleans-Style Shrimp
Serves/Yields4 main course servings
1/2 lb.large shrimp
2 Tbsp. extra virgin olive oil
3 med. garlic cloves, minced
3/4 tsp. salt
3/4 stick unsalted butter
2 tsp. chili powder
2 tsp. ground black pepper
4 tsp. Worchestershire sauce
1/4 Cup each:scallions/green bell pepper/ and celery-all finely chopped
1 dash(or two...maybe three)tobasco
andouille sausage(optional)
Step: 1Devein shrimp leaving shells intact(this will prevent the shrimp from getting tough during grilling, but I've grilled shrimp with no shells and been happy with the result). Toss shrimp with the olive oil, garlic, and 1/2 teaspoon salt and marinate at room temperature for 1/2 hour.
While shrimp marinate, prepare grill for grilling getting it medium-hot. Then heat the butter, chili powder, black pepper, Worcesteshire sauce, remaining salt, scallions, green bell pepper, celery, and tobasco in a saucepan over moderately low heat, stirring until butter is melted and liquid is steaming. Then remove from heat and stir in the lemon juice. Thread 4-5 shrimp per skewer and grill, turning once, and just until cooked through(3-4 minutes total). Push shrimp off skewers into a bowl, pour butter mixture over the top and toss well to coat. To make it really authentic grill andouille sausage(a plump, spicy, country sausage)and mix that with the shrimp and butte sauce. Just make sure to grill it separate from the shimp because it takes longer to cook. This has a kick to it, but you can adjust the seasonings to suit your taste.
Nutrition Information

Time submitted: Saturday, July 17. 2004 at 20:58:06
Contributed By: Candace
This comes from  The Low Carb Cafe
The URL for it is:
Close This Window