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BBQ Shrimp (Reduced Sodium)

makes 4 servings

This is a great lower sodium recipe!
4 Tablespoons unsalted butter, divided
3 cloves garlic, sliced thin
¾ cup white onion, minced
2 dozen large shrimp, with heads and shells (about 1 pound)
½ teaspoon white pepper, ground
3 Tablespoons Worcestershire sauce
12 oz American lager
1 ½ cups seafood stock, no salt added
1 sprig fresh thyme
¼ sprig fresh rosemary
1 teaspoon Creole mustard
1 teaspoon dried shiitake mushroom powder*
how to prepare

Melt 2 tablespoons of butter in a large sauté pan over medium-high heat.  Add the garlic and onions and sweat until they are soft and smell sweet, about 4-5 minutes.  Add the shrimp, Herbal Pizza & Pasta Magic®, white pepper, and Gumbo Filé and sauté for 2-3 minutes.  Once the shrimp turn a light pink, remove them from the pan and add all remaining ingredients, except 2 tablespoons of butter.  Bring the sauce to a rapid boil, then reduce the heat and cook on a hard simmer for 3-5 minutes, or until the sauce reduces by a third and slightly thickens.  Add the shrimp back to the pan and cook until no longer pink, about 2-3 minutes.  Once cooked through, turn off the heat and swirl in the reserved butter. Serve hot. 

*If you cannot find dried shiitake mushroom powder, use whole dried shiitake mushrooms and dice finely.

Price: $3.00
Gumbo Filé 1.1oz.
An herb made from the ground leaves of the young sassafras plant, Gumbo Filé is one of the "secret" ingredients that Southern Louisiana cooks use to flavor and thicken their gumbos an...

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