Louisiana Creole-Sicilian Shrimp

More blog posts coming soon.  sorry for not writing. if i even have any followers ;-)
Just going to post some pictures from tonight's dinner, with the recipe.


This dish is a "barbeque shrimp" recipe without actually BBQing the shrimp or using BBQ sauce.  It came out quite delicious, but next time I would eat it as an appetizer since eating JUST shrimp seems a little off for some reason.

Instead of having the French Bread that the recipe calls for, I made some garlic broccoli for a side to make it a little healthier.  Please notice the steam coming off the shrimp.  Right off the stove!

1/2 C fat free Ceaser Dressing (I'm a sucker for Ceaser Dressing, so I used Brianna's - yes it's full fat)

1/3 C Worcestershire sauce

2 TBL butter (I used Smart Balance Light)

1 TBL dried Oregano

1 TBL Paprika

1 TBL dried rosemary

1 TBL dried thyme

1 1/2 tsp black pepper
1 tsp hot sauce (I used Sriracha, of course)
5 bay leaves
3 - 4 garlic cloves, minced NOT crushed.  Its nice to have some chunkers of garlic mixed in with the shrimp.
2 pounds large shrimp (I actuality used 31-40 count, shelled, deveined, keep the tails on)
1/3 C dry white wine
10 chunky slices of crusty baguette (I didn't use this - watching my carb intake a little)
10 lemon wedges


Combine first 11 ingredients in a large non-stick skillet, bring to a boil.  Add shrimp, cook for 7 minutes, stirring occasionally.  Add wine, and cook 1 minute until shrimp are done.
Serve with baguette and lemon slices.


Enjoy!