Dinner: New Orleans-Style BBQ Shrimp

Recipe by Rob Bechtold For a dish that's easy to eat (and still has that classic barbeque-shrimp presentation), peel the shrimp, leaving the heads and tails on, before adding them to the sauce. If you leave the shrimp out, then you have a great New Orlea

This recipe includes superfoods such as:

Lemon

Health benefits of New Orleans-Style BBQ Shrimp

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 tablespoon unsalted butter
1 teaspoon finely chopped garlic
1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on
3 tablespoons Worcestershire sauce
1 tablespoon Crystal hot sauce
Juice of 1 lemon
2 teaspoons Creole seasoning
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon cracked black pepper
1 cup Abita or other amber beer
1 teaspoon minced rosemary leaves
1 loaf French bread, thickly sliced on the diagonal and warmed

Instructions

In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.
Add the beer and rosemary and stir to deglaze the pan. Cook until reduced by half, about 5 minutes. Return the shrimp to the pan and quickly toss to coat the shrimp in the sauce, but do not overcook. Serve immediately with the bread.

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