New Orleans Style BBQ Shrimp (Lightened)

This is a "lightened" version of one of New Orleans' best and most beloved "blue collar" dishes. Peel-n-eat shrimp in a spicy warm broth. Get plenty of bread to sop up the sauce. You'll love it, "I Gar-on-tee"!

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New Orleans Style BBQ Shrimp (Lightened) Save
New Orleans Style BBQ Shrimp (Lightened)
cajun

This is a "lightened" version of one of New Orleans' best and most beloved "blue collar" dishes. Peel-n-eat shrimp in a spicy warm broth. Get plenty of bread to sop up the sauce. You'll love it, "I Gar-on-tee"!

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 4
low fat winter summer spring picnics fall saute simple easy cajun/creole soup main dish appetizers shrimp dinner soy sauce white meat free tree nut free nut free contains gluten red meat free contains fish contains dairy pescatarian
main dish

Step-by-step

  • Mix the spices together and set aside.
  • Saut the shrimp using the non-stick spray over medium high heat in a heavy, non-stick skillet until the shrimp just begin to turn pink. Add the spice mixture to the skillet along with the minced garlic and onion. Cook, stirring, for 30 seconds.
  • Combine the flour, beer, Worcestershire and stock. Stir this mixture into the skillet and cook for one minute. Lower the heat and add the butter. Shake the skillet just until the butter melts.
  • To serve, divide the shrimp and sauce into four wide bottom soup bowls. Garnish with parsley. Accompany with bread for sopping up the sauce. Have extra bread on hand to get every bit of sauce. It's that good.

Controlling Heat to Prevent Tough Shrimp

Cooking shellfish in a heavy skillet requires precise management of medium-high heat to avoid rubbery textures. Shell-on shrimp need only a brief sear until the exterior turns pink before the spice blend, garlic, and onion join the pan. Adding minced aromatics too early risks burning the garlic, which introduces bitterness within thirty seconds. Pouring the liquid mixture of fish stock, Worcestershire sauce, dark beer, and flour immediately halts the frying process and begins building the sauce base. Lower the burner temperature entirely before swirling in the butter. Agitating the skillet off direct high heat allows the dairy fats to emulsify into the liquids rather than separating into grease spots. Use a 10-inch or 12-inch non-stick pan to ensure the shell-on shrimp maintain full contact with the surface during the initial minute of searing.

Balancing Flavor and Dietary Adjustments

Adapting regional classics for lower fat content usually strips away body, but flour combined with reduction compensates for the missing heavy fats traditionally used in bayou dishes. Dark beer adds depth and maltiness, while fish stock provides a clean umami foundation that canned broths cannot replicate. When substituting ingredients, maintain the ratio of two tablespoons of Worcestershire sauce to one cup of liquid to preserve the characteristic savory punch. Crusty French bread is mandatory for soaking up the remaining broth in wide bowls. Chop fresh parsley or cilantro finely just before serving to add a clean, herbal contrast to the heavy, spiced sauce.
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