Orleans Spicy Shrimp
(Sarah - stormy_chica)
shrimp, served at Upperline restaurant in New Orleans, works
as a first course or a small meal on its own. You can leave
out the white pepper if you don't have any - or buy some;
it has a distinct taste all its own that works together with,
not instead of, black pepper.
2 as a main dish, 4 as a first course
medium shrimp, shelled
1/4 cup olive oil
1 teaspoon ground red pepper (cayenne)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground white pepper
Several grinds of black pepper
1 cup mayonnaise
2 teaspoons chili powder
1 garlic clove, minced
2 tablespoons butter
1/2 red onion, sliced
Salt to taste
Romaine lettuce to make a bed for the shrimp
shrimp with the marinade ingredients in a bowl and let sit
for 1/2 hour. Meanwhile, stir the spicy mayonnaise ingredients
In a skillet
large enough to hold the shrimp, melt the butter over high
heat. When it's sizzling, toss in the shrimp and the onion.
Shake the pan and toss the shrimp, they're ready when they're
pink and they start to curl, in just a couple of minutes.
Salt them and remove from the heat.
romaine leaves on individual plates and divide the shrimp
among them on top of the greens. Serve the mayonnaise on the
46g --- Fat: 110g --- Carbohydrates: 3.9g
is from "The Low-Carb Cookbook" by Fran McCullough. This book
is great and I highly recommend it.