Crab And Shrimp Saute Louisiana Style Recipes

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CRAB AND SHRIMP SAUTE - LOUISIANA STYLE



Crab and Shrimp Saute - Louisiana Style image

Quick, easy and very good over rice or noodles. Add more Tabasco if you wish, we like to add sweet green pepper strips.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, diced
1 cup sliced mushrooms (fresh or canned, drained)
1 cup diced tomatoes with juice (fresh or canned)
2/3 cup fresh shrimp or 2/3 cup frozen shrimp, thawed
2/3 cup fresh crabmeat or 2/3 cup frozen crabmeat, thawed
1 tablespoon tarragon
1 tablespoon dill weed
1/2 teaspoon Tabasco sauce

Steps:

  • Sauté onions and mushroom in oil.
  • Add tomatoes, shrimp, crabmeat, tarragon, dill weed and Tabasco.
  • Bring to simmer and cook just until shrimp are pink, about 5 or 6 minutes.
  • Serve over white or brown rice.

LOUISIANA-STYLE SHRIMP BOIL



Louisiana-Style Shrimp Boil image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 7

6 ounces seafood herb and spice seasoning, such as Old Bay Seasoning
1 tablespoon dried thyme
1 teaspoon crushed red pepper flakes
2 bay leaves
1 lemon, cut crosswise into 1/4-inch-thick slices
2 large onions, cut crosswise into 1/4-inch-thick slices
5 pounds medium shrimp with heads, rinsed

Steps:

  • Fill a 20-quart pot three-quarters full with cold water; add spice mix, thyme, chili pepper flakes, lemon, and onions. Bring water to a rapid boil over high heat.
  • Using tongs, carefully add shrimp to pot, and reduce heat to a simmer. Cook, stirring occasionally, until shrimp are opaque and shells are pink, about 7 to 10 minutes. Remove shrimp using a slotted spoon or strainer. Serve hot.

LOUISIANA-STYLE SHRIMP CREOLE



Louisiana-Style Shrimp Creole image

Add in a splash of red or white wine if desired, adjust the Creole seasoning and hot sauce to suit heat level. For a creamy Creole sauce add in whipping cream at the end of cooking :)

Provided by Kittencalrecipezazz

Categories     Creole

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 small onion, chopped
1/2 large green bell pepper, seeded and chopped
1 stalk celery, diced
2 tablespoons fresh minced garlic
2 teaspoons chili powder
3 tablespoons butter
1 1/2 tablespoons cornstarch
1 (20 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon creole seasoning (or to taste or use Cajun seasoning)
louisiana hot sauce or Tabasco sauce
2 lbs medium shrimp (peeled and deveined)
salt and black pepper (to taste)
2 -4 tablespoons whipping cream (optional add in for a creamy sauce)

Steps:

  • In a medium saucepan melt butter over medium heat; Add in onion, bell pepper, celery, garlic and chili powder; sauté for until vegetables are tender (about 3-4 minutes).
  • Whisk in the cornstarch, then stir in the stewed tomatoes, tomato sauce and Worcestershire sauce; bring to a simmer over medium heat stirring and breaking up the tomatoes with back of a spoon.
  • Add in Creole seasoning to taste (and wine if using) simmer uncovered for about 25 minutes (you may simmer longer if desired for a thicker richer sauce).
  • If you prefer a creamy Creole sauce add in whipping cream at this point starting with 2 tablespoons and adding in more to taste.
  • Add in the uncooked shrimp; cook for 5 minutes.
  • Season with salt and black pepper to taste.

Nutrition Facts : Calories 292.5, Fat 10.7, SaturatedFat 5.4, Cholesterol 252.5, Sodium 735.5, Carbohydrate 16.4, Fiber 2.5, Sugar 7.5, Protein 32.9

CRAB AND SHRIMP LOUIS



Crab and Shrimp Louis image

This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.

Provided by Scotty

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

4 eggs
1 head iceberg lettuce, shredded
¼ cucumber, thinly sliced
½ pound crabmeat
8 ounces cooked shrimp
1 avocado - peeled, pitted and sliced
8 cherry tomatoes, halved
⅔ cup mayonnaise
⅓ cup hot chile sauce
2 tablespoons sweet pickle relish
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 lemon - cut into wedges, for garnish

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
  • Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 19 g, Cholesterol 352.3 mg, Fat 43.2 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 7.3 g, Sodium 700.7 mg, Sugar 6 g

LOUISIANA SHRIMP CASSEROLE



Louisiana Shrimp Casserole image

Don't let the name fool you, this casserole is NOT spicy, but it sure is delicious!

Provided by thedailygourmet

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 4

Number Of Ingredients 9

1 ½ cups uncooked instant rice
1 ½ cups water
1 teaspoon vegetable oil
1 pound small shrimp, peeled and deveined
2 tablespoons butter
1 (4 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of shrimp soup
1 (8 ounce) container sour cream
¾ cup shredded Cheddar cheese

Steps:

  • Preheat the oven broiler. Grease an 8x8 inch baking dish.
  • Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
  • Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
  • Broil 5 minutes in the preheated oven, or until bubbly.

Nutrition Facts : Calories 571.7 calories, Carbohydrate 38.5 g, Cholesterol 249.9 mg, Fat 31.9 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 19 g, Sodium 1150 mg, Sugar 1.2 g

SHRIMP AND CRAB CANNELLONI



Shrimp and Crab Cannelloni image

Provided by Kevin Graham

Categories     Pasta     Bake     Ricotta     Crab     Shrimp     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 27

Sauce
2 tablespoons olive oil
1 3/4 cups chopped onions
3 tablespoons minced garlic
2 pounds plum tomatoes, peeled, seeded, chopped
1 28-ounces can Italian-style tomatoes
1/3 cup (packed) chopped fresh basil
2 tablespoons chopped fresh thyme
2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon dried crushed red pepper
3/4 cup whipping cream
1 tablespoon red wine vinegar
Cannelloni
16 lasagna noodles (preferably 3 to 4 inches wide)
2 tablespoons olive oil
1 1/4 cups chopped onion
1 tablespoon minced garlic
12 ounces uncooked shrimp, peeled, deveined, chopped
5 tablespoons chopped fresh basil
3/4 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 1/2 cups ricotta cheese
3/4 cup grated provolone cheese
1/3 cup grated Parmesan cheese
6 ounces fresh crabmeat
1 egg, beaten to blend

Steps:

  • For sauce:
  • Heat oil in large pot over medium-high heat. Add onions and garlic and sauté until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate.
  • For Cannelloni:
  • Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water.
  • Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add shrimp; sauté just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool.
  • Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg.
  • Butter 13 x 9 x 2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.)
  • Preheat oven to 350°F. Bake foil-covered cannelloni until heated through, about 45 minutes.

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