Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: ntanner
Cooking Light Magazine

This signature Creole-Sicilian favorite from New Orleans is reborn with a low-fat shortcut or two. The peels are left on the shrimp so they can add flavor to the lush, buttery-peppery sauce. The bread means no sauce goes to waste.

Ingredients

1/2 cup Fat-free Caesar dressing

1/3 cup Worcestershire sauce

2 tablespoons Butter or stick margarine

1 tablespoon Dried oregano

1 tablespoon Paprika

1 tablespoon Dried rosemary

1 tablespoon Dried thyme

1 1/2 teaspoons Black pepper

1 teaspoon Hot sauce

5 Bay leaves

3 Garlic cloves, minced

2 pounds Large shrimp

1/3 cup Dry white wine

10 (1-ounce) slices French bread baguette

10 Lemon wedges

Preparation

Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.

Rate This Recipe

Scroll over the empty stars to rate.   1 rating   Add a Recipe Comment