New Orleans Spicy Shrimp
Source The Low Carb Cookbook
March 03, 2005
Serves 2 as main dish, 4 as a first course
Per Serving
Protein: 46 g
Fat: 110 g
Carbohydrate: 3.9g
Ingredients
1 pound medium shrimp, shelled and deveined
2 tablespoons butter
½ red onion, sliced
Salt to taste Romaine lettuce to make a bed for the shrimp
Marinade:
¼ cup olive oil
1 teaspoon ground red pepper (cayenne)
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon ground white pepper
Several grinds of black pepper
Spicy Mayonnaise:
1 cup Hellmann’s mayonnaise
2 teaspoons chili powder
1 garlic clove, minced
Instructions
Mix the shrimp with the marinade ingredients in a bowl and let sit for ½ 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 are 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.
