Spicy New Orleans Barbecue Shrimp
Parsley Cauli-Rice
Ingredients
- 4 Tbsp butter, divided
- 4 cloves garlic, minced
- 2 Tbsp hot sauce
- ¼ cup Worcestershire sauce
- ⅓ cup white wine (or use beer or chicken broth)
- 2 Tbsp fresh lemon juice
- 2 lb unpeeled, large raw shrimp, peeled and deveined
- 1 Tbsp Creole seasoning
- 2 tsp pepper
Instructions
- Melt 2 Tbsp butter in a large skillet over medium-high heat; add garlic, and cook 30 seconds. Add hot sauce, Worcestershire, wine, and lemon juice; bring to a boil, reduce heat, and simmer until sauce is reduced by half.
- Meanwhile, toss shrimp with Creole seasoning and pepper; add to skillet, and cook, stirring occasionally, 3 to 4 minutes or until shrimp turn pink. Stir in 2 Tbsp butter until melted.
Side Dish Ingredients
- 2 (12-oz) pkg frozen riced cauliflower (such as Green Giant)
- 2 Tbsp chicken broth
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Cook cauliflower and broth, covered, in hot oil in a large skillet over medium-high heat 10 minutes. Remove from heat; stir in parsley. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
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