Monday, August 16, 2010

New Orleans-Style Peel and Eat Shrimp

2 tablespoons canola oil
2/3 cup sliced green onions
1 1/2 lb. shell-on uncooked large shrimp (21 to 30 count)
2/3 cup lager-style beer
2 1/2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 tablespoons butter, chilled, cut up

1. Heat oil in large nonstick skillet over medium-high heat until hot. Cook and stir green onions 1 minute. Add all remaining ingredients except butter. Reduce heat to medium-low; cook, covered, 5 minutes or until shrimp turn pink, stirring once.
2. Uncover; add butter 1 piece at a time, stirring until melted before adding the next piece.

4 servings

Per Serving: 220 calories, 13.5 g total fat (4.5 g saturated fat), 17.5 g protein, 5 g carbohydrate, 175 mg cholesterol, 575 mg sodium, .5 g fiber

Tip of the Day: Storing Cheese
Store cheese in your refrigerator approximates the temperature of aging rooms. Keep it wrapped tightly in plastic, away from air. Air helps mold grow on cheese. Bring cheese to room temperature before melting. Melt cheese over a low heat to help prevent toughening and separation of oils and liquids. Most ripened or aged cheese is low in moisture content and can be frozen without drastic flavor and texture changes. Thaw slowly in the refrigerator for 24 hours or more. If frozen for several months, the cheese may dry out somewhat and become crumbly when thawed.

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