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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (601g) Recipe makes 2 servings |
||
| Calories 760 | ||
| Calories from Fat 461 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 51.2g | 78% | |
| Saturated Fat 30.1g | 150% | |
| Monounsaturated Fat 12.7g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 553mg | 184% | |
| Sodium 766mg | 31% | |
| Potassium 968mg | 27% | |
| Total Carbohydrate 19.9g | 6% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 3.9g | ||
| Protein 59.5g | 118% | |
Barbecue Shrimp
By: ratherbeswimmin'
Jan 18, 2004
Very easy and one of my favorite shrimp recipes. Makes enough for 2 moderate appetites. My husband could eat the entire thing by himself, so servings depend on your cooking audience. The recipe refers to this as an appetizer, but that just seems downright silly to me. Make sure you serve this with hot bread to soak up the sauce.
SERVES 2
Ingredients
- 1 1/4 lbs fresh jumbo shrimp, unpeeled
- 1/2 cup unsalted butter, sliced
- 1/4 cup Worcestershire sauce
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon creole seasoning (I use Tony Chachere's)
- 1 tablespoon fresh coarse ground black pepper
- 1 lemon, cut into 4 wedges
- hot French bread
Directions
1
Add all ingredients to an oven-proof skillet; stir to combine.2
Bake at 450° for 10 minutes or until shrimp turn pink.3
Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.
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- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef53Kathy
On Jun 25, 2008
Really good, tastes just likie the BBQ Shrimp you eat in New Orleans. We like hot and spicy boiled red potatoes with this and lots of good bread for dipping in the butter sauce! Yummmmmmm!!
From: weefaith
On Aug 11, 2006
This was very good. Spicy without being "too much". I almost always make scampi with my shrimp, but this recipe will be in the rotation now. It is very rich, but with a side of boiled new potatoes, and green salad, it was a perfectly balanced meal. Thanks NurseDi
From: kayceenjoey
On Jun 22, 2004
The best barbecue shrimp I have ever made or tasted, without a doubt. My husband and I worked together to make this one and it turned out better than our highest hopes. Very spicy in flavor and comparable to what we have eaten in New Orleans.Thanks--this shrimp is awesome.
From: Irish Rose
On Aug 11, 2005
We had this for dinner tonight and absolutely loved it! You are right, I don't see how it would feed 4. Just my husband and I "licked the bowl clean". The flavors were wonderful and spicy, just as we like. Thanks for submitting this. It is now one of our favorites.
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