These are delicious and addictive little buggers. Serve them with baguettes and lemon wedges.
How To Make New Orleans Peel and Eat Shrimp
You can enjoy an extraordinary seafood meal with this shrimp recipe that is easy to make and will not take an hour to finish. It is best to be served hot topped with lemon juice.
Snip shells of shrimp with scissors down the middle to the back, leaving the tail and first segment of shell intact.
Make an incision along the length of the back where shells are cut and devein, leaving shells in place.
Leaving the shells on will prevent the shrimp from becoming tough on the outside when grilled.
Toss shrimp with oil, garlic, salt, and marinate at cool room temperature for 15 minutes.
While you marinate the shrimp, prepare the grill for cooking.
If using a charcoal grill, open vents on the bottom of the grill, then light charcoal.
If using a gas grill, preheat burners on high, and covered for 10 minutes, then reduce heat to medium-high.
Heat butter, chili powder, pepper, Worcestershire sauce, and salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through for 3 to 4 minutes.
Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
- Sugar: 1g
- Calcium: 187mg
- Calories: 277kcal
- Carbohydrates: 3g
- Cholesterol: 318mg
- Fat: 19g
- Fiber: 1g
- Iron: 3mg
- Potassium: 177mg
- Protein: 24g
- Saturated Fat: 9g
- Sodium: 1181mg
- Vitamin A: 865IU
- Vitamin C: 6mg
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