Sunday, July 22, 2012

Janice's Louisiana Style Marinade for Shrimp

Calories for marinades is difficult to determine. Most of the marinade does not stay with the food to be cooked. I used 1/4 t of olive oil as a reasonable estimate of oil calories added to the shrimp and have set the nutrition facts for one shrimp at Calorie Count.

Louisiana Style Marinade for Shrimp 


1/4 cup good quality olive oil
1/4 cup white wine
1 T Paul Prudhomme’s Toasted Onion and Garlic seasoning – can substitute ground garlic and onion
1 t dried parsley or 2 T chopped fresh parsley
1 T chopped fresh garlic
¼ t fresh cracked black peppercorns
1 T lime juice
Dash or three of hot pepper sauce, oh what the hey, make it a whole bunch of hot pepper sauce!
12 shrimp, peeled, deveined, and rinsed


Mix oil and seasonings. Place in a zip lock bag. Add the prepared shrimp, press out the excess air and seal. Marinade in the fridge for 1-2 hours before grilling. Discard all remaining marinade after skewering the shrimp.

1 comment:

  1. Love the Paul Prudhomme seasonings. Will try this out for son's birthday meal!