Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a Southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is served with French bread for soaking up the rich sauce.
Lighter and less bitter than molasses, cane syrup is a natural sweetener that lends a subtle caramel flavor to these grilled shrimp, spiced also with Worcestershire and cayenne. The glaze does double duty here as a dipping sauce for the shrimp.
Cajun Chicken Linguine Alfredo, Skinnyfied! A bit spicy, a bit creamy, this decadent pasta brings a classic Chicken Alfredo to a whole new level. It’s bursting with flavor and spice thanks to the Cajun seasonings. The skinny for 1 serving, 391 calories, 9.8 grams fat and 10 Weight Watchers POINTS PLUS. The results will amaze and delight.