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New Orleans Spicy Shrimp
(Sarah - stormy_chica)

This delectable 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.

Serves 2 as a main dish, 4 as a first course

1 pound medium shrimp, shelled and deveined

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

Spicy Mayonnaise:
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

Mix the shrimp with the marinade ingredients in a bowl and let sit for 1/2 hour. Meanwhile, stir the spicy mayonnaise ingredients together.

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.

Arrange romaine leaves on individual plates and divide the shrimp among them on top of the greens. Serve the mayonnaise on the side.

Protein: 46g --- Fat: 110g --- Carbohydrates: 3.9g


*This is from "The Low-Carb Cookbook" by Fran McCullough. This book is great and I highly recommend it.

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