New Orleans Barbecued Shrimp
Updated March 13, 2023
- Total Time
- 10 minutes, plus 3 hours' refrigeration
- Rating
- Comments
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Ingredients
3 tablespoons coarsely ground black pepper
½ teaspoon cayenne
1 teaspoon African bird pepper or Tabasco sauce
⅔ cup fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ cup fresh rosemary leaves
2 pounds medium shrimp, in the shell
Nutritional analysis per serving
4 grams carbs; 243 milligrams cholesterol; 185 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 186 milligrams sodium; 31 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the black pepper, cayenne, African bird pepper or Tabasco sauce, lemon juice, olive oil and rosemary in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate for 3 hours.
- Step 2
Start a charcoal fire. Grill the shrimp in the shell until they turn bright pink, about 3 minutes per side. Serve as an appetizer or main course.
Private Notes
Comments
Sorry, but it’s not New Orleans Barbecued Shrimp without Worcestershire sauce.