I love barbecue shrimp but I’m usually scared away from serving it reguarly because of the amount of butter in the sauce. And you know you have to eat all the sauce – the best part is dipping your bread in it! My dad used to always order this dish when we were on vacation at the beach. He worked for several years to perfect his at home version and that’s the recipe I’ve always used when I make this. And sorry to disappoint…but you’re not getting the full fat version today. You’re getting my first (and very successful) attempt at scaling it back some. While Brandon said it’s definitely not the same as the real version, it’s pretty darn good for a substitute.
If you’ve never had barbecue shrimp make sure to serve it with good French bread for mopping the sauce. Also, leave the shells on the shrimp. I know it’s tempting to take them off. But trust me…part of the fun of this dish is getting a little messy!
So I promise to give you my dad’s recipe in the future. But try this version and let me know what you think. It’s different but I think you’ll be pleasantly surprised…and walk away from the table with slightly less guilt!
(Recipe adapted from Cooking Light)
1/4 cup reduced fat Caesar dressing (recommended Newman’s Own)
3 tablespoons Worcestershire sauce
2 tablespoons butter
1 teaspoon oregano
1 teaspoon paprika
2 teaspoons dried rosemary
1/4-1/2 teaspoon cayenne pepper (or more! depending on your spice tolerance – we like this dish spicy!!!)
1 teaspoon hot sauce
3 bay leaves
1 large garlic clove, minced
1 pound shrimp (deveined but shell on – you can just butterfly the shrimp to devein)
1/4 cup chicken broth
Salt and pepper, to taste
Combine the first 10 ingredients in a medium skillet over medium-high heat. Bring mixture to a boil. Add in shrimp and chicken broth and cook for 3-5 minutes, until shrimp turn pink (depending on size of your shrimp).
Season with salt and pepper to taste. Serve with lemon wedges and French bread.
Yield: 2-3 servings