Louisiana Shrimp Recipes

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LOUISIANA SHRIMP CREOLE II



Louisiana Shrimp Creole II image

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

Provided by Katrina Berry

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 5

Number Of Ingredients 12

½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

Steps:

  • In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
  • Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g

LOUISIANA SHRIMP CASSEROLE



Louisiana Shrimp Casserole image

Seafood is a popular food in our area. Since crabs and shrimp are so plentiful in our bayous and rivers, they're used in a variety of recipes, like in this Louisiana Shrimp Casserole recipe. -Ethel Miller, Eunice, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 19

1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
6 tablespoons butter
1 garlic clove, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 pound uncooked shrimp, peeled and deveined
1-1/2 cups cooked rice
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
4 slices day-old bread, cubed
3/4 cup half-and-half cream
1/4 cup chopped green onion tops
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
TOPPING:
2 tablespoons butter, melted
1/3 cup dry bread crumbs
2 tablespoons snipped fresh parsley

Steps:

  • Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. , Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.

Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 822mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

LOUISIANA BOILED SHRIMP (FRANK DAVIS)



Louisiana Boiled Shrimp (Frank Davis) image

If you want the best, ya gotta go with the best. Start with a good base line, then doctor the recipe the way you like it. I believe once a wheel is invented, roll it. You may want to adjust some spokes or change some, but the wheel is already invented, so go with the winner and roll with it! Here's da creole, cajun cook man..he has been doing this a long time, and doesn't mind sharing what comes out the best. This recipe is his, and here is his site to check out da rest.. and to buy his seasonings that you need http://www.frankdavis.com. I reduced his original recipe for 20 pounds of shrimp down to 5 pounds. This came out perfect for everyone! The only other thing I can say is to get out your CD of Steve Riley & The Mamou Playboys - Bon Reve - crank it up and "Laissez les Bon Temps Roulez" (Let the Good Times Roll) Appreciez mon ami!

Provided by OneEyeJack

Categories     Cajun

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 11

3 gallons water
5 ounces salt (to taste)
2 ounces cayenne pepper
2 onions, medium yellow cut in half
1 head garlic, cut in half, across
3 lemons, thinly sliced
1 cup seasoning, Frank Davis Complete Seafood Boil
20 potatoes, red, small, whole
5 ears corn, not frozen, halved
5 lbs shrimp, 26-30 count, washed, heads on
10 lbs ice

Steps:

  • Combine and prepare ingredients.
  • Set up a high pressure burner, propane tank, and a 40 quart/10 gallon pot.
  • (I have an old Miller Lite Keg,16 gallons, with the top cut out, and an old Ford hub cap to cover the hole, that I use.).
  • Add the water to the pot and bring it to a roiling boil.
  • When the water is ready, drop in the salt, cayenne pepper, onions, garlic, lemons, Frank's seafood boil.
  • Boil together all the seasonings ingredients for about 15 minutes to create a rich seafood-boiling stock.
  • Put the potatoes in the pot, let the water come back to a boil, and boil the potatoes for 10 minutes.
  • After 10 minutes, put the corn into the pot, let the water come back to a boil, and boil them for 5 minutes.
  • This technique is known as "back-timing" and is used to make sure every ingredient in the pot comes out perfectly "at the same time".
  • Now it's time to add the shrimp. put them ALL into the pot, stir them around briskly (I have a small boat paddle -perfect for this and you don't burn you self) let the water come back to a boil, and boil them for exactly two minutes. When that happens: Immediately turn off the fire, remove the pot from the hot burner grate, and drop into the pot - evenly over the shrimp (which at this point will all be floating) the bag of ice. You will notice at this point that all the shrimp will immediately sink to the bottom of the pot! This is when they start picking up the seasoning (that doesn't happen while they are boiling).
  • Now let the shrimp "soak" in the spicy water for at least 12 minutes. After that time, you can begin sampling them, like every 5 minutes or so afterwards, until they "spitefully" and perfectly suit "your" taste.
  • All that's left to do is to spread newspaper out on the table, remove all the shrimp from the pot, drain them thoroughly, then place them on the newspaper right down the center of the table, along with the cocktail and remoulade sauces.(see my red sauce for boiled shrimp- knock your sox off - but you can still eat the shrimp).
  • Mangia! Welcome to summertime in the backyard!
  • This recipe can be doubled while still maintaining both the flavor and seasoning intensity. You can use a natural gas hookup to boil seafood in your back yard, but propane creates a hotter flame and brings the water to a boil much faster.
  • Whenever you buy a new propane tank assembly specific for boiling, make sure you get one with a "high pressure regulator." the low pressure kind won't give you the intensity of heat you need to boil volumes of water.

Nutrition Facts : Calories 1647.1, Fat 11.8, SaturatedFat 2.7, Cholesterol 1104.3, Sodium 15289.4, Carbohydrate 250.4, Fiber 36.3, Sugar 17, Protein 149

LOUISIANA SHRIMP



Louisiana Shrimp image

"This is a Lenten favorite at our home," notes Sundra Hauck, a field editor in Bogalusa, Louisiana. "I serve it right out of the roaster with corn on the cob and boiled potatoes." -Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 10 servings.

Number Of Ingredients 8

1 pound butter, cubed
3 medium lemons, sliced
2 tablespoons plus 1-1/2 teaspoons coarsely ground pepper
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
2-1/2 pounds uncooked shell-on medium shrimp

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. , Place shrimp in a large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink, stirring once. Serve warm with a slotted spoon.

Nutrition Facts : Calories 424 calories, Fat 38g fat (23g saturated fat), Cholesterol 267mg cholesterol, Sodium 722mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein.

LOUISIANA STYLE SHRIMP



Louisiana Style Shrimp image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1/2 pound andouille sausage, diced or crumbled
3 tablespoons butter
1 green bell pepper, seeded and chopped
1 onion, chopped
3 to 4 small ribs celery, chopped
4 cloves garlic, chopped
1 red hot chile pepper, seeded and finely chopped
2 tablespoons finely chopped thyme leaves
2 bay leaves
1 tablespoon smoked sweet paprika or sweet paprika
2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Abita)
1 cup chicken or seafood stock-in-a-box
1 tablespoon Worcestershire sauce
Hot sauce, to taste
1 1/2 pounds medium-large shrimp, peeled and deveined
Serve with brown or white long-grain rice cooked in chicken stock with scallions, according to package directions.

Steps:

  • In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
  • Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

LOUISIANA KILLER SHRIMP



Louisiana Killer Shrimp image

OHHHHHHMANNNNN is all I can say about this dish. This is one of my "secret" oft requested recipes and I've decided to share it with you because nothing this good should be kept secret.

Provided by Sherrybeth

Categories     Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons rosemary
2 teaspoons dried thyme
1 teaspoon black pepper
5 garlic cloves, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
3 ounces tomato paste
1/2 cup butter
1 1/2 lbs shrimp, peeled, tails on
1 loaf French bread, toasted

Steps:

  • Crunch up the rosemary and thyme using fingers.
  • Place all ingredients, except shrimp and french bread, in a large pot.
  • Simmer this mixture for 2 1/2 hours.
  • Five minutes before serving add shrimp and cook about 3-4 minutes or until shrimp is done.
  • Serve shrimp with broth and toasted French bread for sopping the broth.

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