New Orleans-Inspired BBQ Shrimp
This sautéed barbecue shrimp in a Worcestershire-spiked butter sauce is one of those dishes you can throw together at a moment’s notice.
Ingredients
- 1 teaspoon paprika
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- ¾ teaspoon salt
- 2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen
- 6 tablespoons unsalted butter
- 3 large cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice, from 1 lemon
- 2 tablespoons water
- 3 scallions, dark green parts, thinly sliced
Instructions
- Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
- Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3 to 4 minutes. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1 to 2 minutes more. Scatter the scallions over top and serve.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 209
- Fat: 11 g
- Saturated fat: 7 g
- Carbohydrates: 5 g
- Sugar: 2 g
- Fiber: 1 g
- Protein: 21 g
- Sodium: 928 mg
- Cholesterol: 216 mg