It is no secret I love seafood. Being from the coast of Louisiana, seafood was (and still is!) a part of my everyday life. While seafood is an amazing source of protein, many of us believe the myth, ‘Seafood must be fried to taste good.’
I love to ‘de-bunk’ the ‘fried’ myth with my Skinny New Orleans Barbecue Shrimp! While the traditional version is a wonderful exception to the fried seafood dishes we still have a little work to give a full ‘skinny’ twist to this dish. Remember, this dish is typically served with French bread, giving a quick turn into a ‘carb’ heavy dish.
I was inspired to give this dish a ‘skinny’ twist after running across a traditional recipe in Louisiana Cookin’ magazine.
A small sample of the ingredients we can easily ‘skinny’ in New Orleans Barbecue Shrimp include:
12 tablespoons of butter (a bit much!)
2 loaves of French bread (hello Carbs!)
My ‘skinny’ includes using a much lower amount of olive oil, a low-sodium beef broth in place of the beer, low-sodium Worcestershire sauce to help decrease the sodium count, and NO French bread. I changed the spices to suit my flavor palate, and developed an incredible ‘skinny’ twist you are sure to love!
Skinny New Orleans Barbecue Shrimp
NOTE: I am excited to note I have a NEW nutrient analysis program! I am learning this fun program and will soon have the nutrition breakdown of our recipes.
My husband and I enjoyed the shrimp as is – we didn’t even miss the bread!