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Home Cooking 16

Can New Orleans Pan-barbecued Shrimp be <shudder> lightened up??

ksherk | Feb 7, 2010 07:03 AM

I accidentally made too much spice mix for the pan barbecued shrimp that I made for a dinner party last night, and I thought it would be fun to make again for a weeknight supper this week -- but maybe without all the butter?? (How appropriate that the recipe I use is from this months' COTM author, Paul Prudhomme.) Does anyone have any suggestions for reducing the 1-1/2 sticks of butter?

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