Halibut Recipe
Alaska Halibut

Aunt Betty's Shrimp New Orleans

An extremely good New Orleans style shrimp, and also low-salt for your health's sake. From Great Alaska Seafood

Prep Time:
Cooking Time:
From the recipe files of
"Takes a little work, but VERY worth it! Like most good sauces, this one gets even better after a night in the refrigerator... if you can wait that long!"

Seafood Ingredient: Alaskan Giant Prawns

Shop for Alaskan Shrimp, Prawns and Scampi on our Shellfish Page
  • 1 lb. Shrimp peeled and deveined
  • 1/2 cup butter
  • 2 tbsp. Extra Virgin Olive Oil
  • 1/2 white or yellow onion chopped
  • 1/4 cup Worcestershire sauce
  • 1/2 cup tomato chopped
  • 2 cups chicken broth
  • 2 tablespoons brown sugar
  • 4 teaspoons garlic chopped
  • 4 teaspoons lemon juice
  • 2 teaspoons fresh rosemary minced
  • 1/2 teaspoon thyme
  • 2 teaspoon coarse black pepper
  • 1 teaspoons dried basil
  • 4 teaspoons paprika
  • 2 sprigs fresh parsley chopped
  • 1/2 teaspoons cayenne pepper
  • 1/3 cup Parmesan cheese, grated

  1. Saute onion in melted butter over medium low heat, about 4 minutes. Be careful to not burn or caramelize onions.
  2. Add garlic and stir, continue to saute for 1 minute.
  3. In separate bowl combine Worcestershire sauce, sugar, pepper, basil, cayenne, thyme, paprika, rosemary, and brown sugar. Stir to mix. Add mixture to saute pan, cook low 2 minutes until bubbling.
  4. Slowly add Chicken broth, stirring to mix thoroughly. Raise heat to low boil and reduce liquid by half -about 20 minutes. Stir frequently with wooden spoon to keep any solids from burning on bottom of pan.
  5. In separate pan, saute the shrimp in enough butter and garlic (powder or chopped) to coat until three-quarters cooked (about 3 minutes).
  6. Add shrimp and butter to the sauce mix in the first pan. Add olive oil, tomato, and parsley. Cook until done, about 2 minutes.

Serve over pasta (I recommend lemon-pepper linguine) or rice. Sprinkle with a few green onion tops, sliced thin. Caesar salad and hard Italian bread go excellent with this. Recommended wine: a robust Chianti.

(This is a low-salt recipe. For even lower sodium content, use low-salt Worcestershire and low-salt broth.)

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