Drop Dead Good Smothered Shrimp Recipes
GOURMET SHRIMP ENCHILADAS
This recipe was given to me a few years ago. It is absolutely mouth watering. The fontina cheese is a must, though a little more expensive. I wouldn't recommend trying to make these without it. Light cream cheese and sour cream can be used in place of regular. Enjoy.
Provided by Jekase
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Filling:
- Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
- Sauce:.
- Heat half and half with cream cheese until melted and smooth (I use the microwave).
- In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
- To assemble:.
- Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.
SMOTHERED SHRIMP AND ANDOUILLE OVER STONE-GROUND GRITS
When the shrimper gets your shrimp for ya, use it all. There's nothing like it. Included here is a recipe for shrimp stock so that every morsel of shrimp goodness can be enjoyed. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
Steps:
- Place a 12-inch saute pan over medium-high heat, and add the olive oil. Once the oil is hot, add 1 tablespoon of the butter to the pan. While the butter is melting, season the shrimp with the paprika, salt, and cayenne. Add the shrimp to the pan and sear them for 1 1/2 minutes per side. Transfer the shrimp to a plate, and set aside.
- Add the remaining 1 tablespoon butter to the saute pan, and when it has melted, add the andouille. Cook, stirring often, until most of the fat has rendered and the andouille is crispy, 3 minutes. Add the onions and saute for 2 minutes, stirring often. Add the garlic, shallot, and green onion bottoms, and cook for 1 minute. Add the tomatoes and cook for 1 minute. Raisethe heat to high, add the shrimp stock, and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the sour cream and stir to combine.
- Return the shrimp to the saute pan and fold them into the sauce. Cook until the shrimp are cooked through and hot, about 3 minutes. Stir in the green onion tops. Spoon the shrimp and sauce over the hot grits, garnish with the parsley, and serve while hot.
SMOTHERED SHRIMP
Steps:
- Heat oil in skillet. Lightly season shrimp with pepper, garlic powder, and salt and then dredge in the flour, shaking off any excess.
- Lightly fry until shrimp turn pink and curl, about 2 minutes per side. Remove from skillet and drain. Saute onions in the same pan until they begin to soften. Add a couple tablespoons of flour and whisk well to make a roux. Season with a little more salt, pepper, and garlic powder. Whisk in water, 1/4 cup at a time until desired consistency is reached. Add shrimp and simmer in gravy for 10 minutes. Serve over white rice.
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