|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
While New Orleans barbecue shrimp is usually baked in an oven, why not take it to the grill? Similar to the method of grilled shrimp scampi, these shrimp are placed in a cast iron pan for cooking. Sop up the sauce with lightly toasted bread or serve over rice.
- 2 pounds/900 grams large shrimp (shells left on)
- 1 cup/240 mL chicken broth
- 1 cup/240 mL ale
- 1/4 cup/60 mL butter (melted)
- 1/4 cup/60 mL olive oil
- 4 cloves garlic (minced)
- 2 tablespoons/30 mL Creole seasoning
- 1/2 tablespoon/2.5 mL hot sauce
- 2 teaspoons/10 mL Worcestershire sauce
- 1 teaspoon/5 mL sea salt
- 1 teaspoon/5 mL fresh rosemary (chopped)
- 1/2 teaspoon/2.5 mL black pepper
- 1/3 cup/80 mL flat-leaf parsley (chopped)
- juice of 1 lemon
To prepare shrimp, take a pair of kitchen scissors, snip the shell down the back and remove the vein. Typically, the shells are left on, but if you'd prefer, you may remove them.
Combine all ingredients except shrimp and parsley, in a medium bowl.
Add shrimp to the mixture, cover bowl with plastic wrap and allow to marinate in the fridge for 30 minutes.
Preheat grill for medium-high heat. Place cast-iron skillet on the grill and give it time to heat up. Pour marinade (from the bowl with shrimp) into the skillet and allow it to bubble for about 2 to 3 minutes. Keep a close eye so it doesn't burn.
Add shrimp and cook for an additional 5 to 6 minutes, turning often.
Once shrimp are pink and the sauce has sufficiently simmered, remove from heat, pour into large serving dish, top with parsley and serve.