GRILLED GULF SHRIMP
Steps:
- Preheat your grill to medium heat.
- Slide the shrimp onto skewers, putting 4 shrimp on each. Sprinkle the skewers with salt and pepper. Grill the shrimp until they are opaque and fully cooked through, about 2 to 3 minutes on each side. Remove the shrimp from the grill and brush with barbeque sauce. Serve immediately.
GULF SHRIMP JAMBALAYA
Provided by Anne Burrell
Time 1h42m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
- Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
- Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
- Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.
EASY GARLIC FRIED SHRIMP
Steps:
- Stir together soy sauce, water, and sugar in a small bowl.
- Heat oil in a large skillet over medium heat and cook garlic until lightly browned. Add shrimp in one layer and pour soy sauce mixture on top. Cook until shrimp are pink, 2 to 3 minutes per side.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 2.9 g, Cholesterol 216 mg, Fat 11.4 g, Fiber 0.1 g, Protein 23.9 g, SaturatedFat 1.9 g, Sodium 699.9 mg, Sugar 1.2 g
GULF COAST FRIED SHRIMP
This is my favorite way to fry shrimp! The recipe comes from The Bubba Gump Shrimp Company Cookbook. The secret ingredient is the Spicy French dressing! Prep time includes chilling time.
Provided by Kim D.
Categories Savory
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel shrimp, leaving the tails intact; devein.
- Place shrimp in a large shallow bowl.
- Combine eggs, French dressing, lemon juice and onion powder.
- Pour over shrimp, stirring gently to coat.
- Cover and marinate in refrigerator for at least 3 hours, stirring occasionally.
- Pour oil to depth of 2-inches into a dutch oven; heat to 375°F.
- Combine cracker crumbs, crushed cornflakes, and cornmeal.
- Remove shrimp from marinade, discarding marinate.
- Dredge shrimp in cracker mixture and fry a few at a time until golden.
- Drain shrimp on paper towels.
Nutrition Facts : Calories 576.8, Fat 28.2, SaturatedFat 4.7, Cholesterol 471.8, Sodium 2001.2, Carbohydrate 38.6, Fiber 1.6, Sugar 8, Protein 40.9
BOBBY FLAY'S GULF SHRIMP AND GRITS
Steps:
- Bring the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal and bring to a boil. Reduce the heat to medium and cook, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes. If the mixture becomes too thick, add a little more stock.
- Meanwhile, cook the bacon in a medium skillet over medium heat until it is golden brown and crisp and the fat has rendered, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
- Remove all but 3 tablespoons of the bacon fat from the skillet, and return it to high heat. Season the shrimp with salt and pepper. Add the shrimp, garlic, and thyme, in batches, if necessary, to the skillet and sauté until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Reserve the garlic oil left in the skillet.
- Stir the cheese and heavy cream into the cooked grits, and whisk until smooth; season with salt and pepper.
- Divide the grits among 4 bowls, and top each with 5 shrimp. Drizzle with some of the garlic oil from the skillet, and sprinkle with the green onions.
GULLAH FRIED SHRIMP
From the Ultimate Gullah, cookbook. "This award winning recipe has won The Ultimate Eating Restaurant People's and Taster's Choice Awards at festivals and cook-offs throughout the southeast. This dish inspired the restaurant's slogan, "food so great, you'll scrape your plate".
Provided by mightyro_cooking4u
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If frozen, thaw by allowing shrimp to thaw slowly in the bottom of the refrigerator ahead of time. Clean, peel and devein shrimp. Leave tails on. Rinse well. Sprinkle Gullah Luv Seasoning or Lemon Pepper over shrimp. Let sit covered for 10 minutes. Beat eggs to make wash. Dip each shrimp into the egg wash. Remove from egg wash and allow excess to drain off. Place into clean, dry Seafood Breader. (Or drop into paper or plastic bag filled with breader. Shake well.) Cover each piece well. Shake off excess batter. Drop into 350 degree oil. Allow to cook 2-3 minutes. (Do not overcook). Shrimp will become golden brown. Remove from oil. Allow to drain for one minute. Can be served with cocktail sauce or tartar sauce.
Nutrition Facts : Calories 442.8, Fat 32.8, SaturatedFat 6.1, Cholesterol 331.4, Sodium 220.9, Carbohydrate 7.3, Fiber 0.2, Sugar 0.3, Protein 28.6
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