 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
This signature Creole barbecue shrimp recipe from New Orleans is reborn with a low-fat shortcut or two. The peels are left on the shrimp so they can add flavor to the lush, buttery-peppery sauce. The bread means no sauce goes to waste. Ingredients:
1/2 cup fat-free caesar dressing |
1/3 cup worcestershire sauce |
2 tablespoons butter or stick margarine |
1 tablespoon dried oregano |
1 tablespoon paprika |
1 tablespoon dried rosemary |
1 tablespoon dried thyme |
1 1/2 teaspoons black pepper |
1 teaspoon hot pepper sauce |
5 bay leaves |
3 garlic cloves, minced |
2 pounds large shrimp |
1/3 cup dry white wine |
10 (1-ounce) slices french bread baguette |
10 lemon wedges |
Directions:
1. Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.
|
|