New Orleans Shrimp Toss Recipes

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NEW ORLEANS SHRIMP TOSS



New Orleans Shrimp Toss image

I received this recipe last week in an e-mail from Campbell's. We enjoyed it so much served over cornbread that I had to share the recipe. Hope you enjoy it too!

Provided by Dreamgoddess

Categories     Cajun

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb large shrimp
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon cajun seasoning
1/2 cup onion, chopped
2 cloves garlic, chopped
1 (14 1/2 ounce) can campbell condensed cream of chicken with herbs soup
1/2 cup milk
1 teaspoon paprika
2 tablespoons fresh chives, chopped

Steps:

  • Peel and devein the shrimp.
  • In a large bowl, combine the shrimp, 1 T of the oil, lemon juice, worcestershire and cajun seasoning.
  • Heat the remaining 1 T oil in a skillet.
  • Add the onion and garlic.
  • Cook until tender.
  • Add the cream of chicken with herbs soup, milk and paprika.
  • Bring to a boil.
  • Add the shrimp mixture to the skillet.
  • Cover and cook on low heat for 5 minutes or until the shrimp are done.
  • Serve the shrimp over cornbread or biscuits.
  • Garnish with the fresh chives.

NEW ORLEANS-STYLE BARBEQUED SHRIMP



New Orleans-Style Barbequed Shrimp image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 8 main course servings, or 12

Number Of Ingredients 17

4 pounds fresh or frozen large or extra-large shrimp (21 to 25 count/per pound), in the shell, see note
5 tablespoons chili powder
1 tablespoon salt, plus 2 teaspoons
16 tablespoons (2 sticks) unsalted butter
2 medium onions, peeled and finely chopped
6 cloves garlic, peeled and minced
1 cup ketchup
1 cup extra-virgin olive oil
5 tablespoons light brown sugar
1 cup Worcestershire sauce
1 lemon, sliced
3 tablespoons freshly squeezed lemon juice (from 1 lemon)
3 bay leaves
2 teaspoons dried oregano
2 teaspoons dried thyme leaves
1 teaspoon cayenne pepper
Several dashes Louisiana-style hot sauce

Steps:

  • Cook's Note: You can buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you use these, thaw them according to the package directions. If using fresh shrimp, you can ask the person at the fish counter to devein them for you in the shell. You can also do this yourself: Using kitchen shears, cut the shell along the vein and pull the vein out with your fingers. Or, you can just skip the deveining process. The vein won't hurt you.
  • Combine 3 tablespoons of the chili powder and 1 tablespoon of the salt in a small bowl. Rub the shrimp with this mixture, making sure you rub some into the open cut where the shrimp as been deveined (if applicable) to season the shrimp inside the shell. Place the shrimp in a shallow, non-reactive pan, cover with plastic wrap and refrigerate while you make the sauce.
  • In a saucepan set over medium-high heat, melt the butter. Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned. Add the ketchup, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the remaining 2 tablespoons chili powder and 2 teaspoons salt. Stir to mix. Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick. Remove from the heat, uncover, and cool to room temperature. Remove and discard the lemon slices and bay leaves. Pour 1 1/2 cups of the sauce over the shrimp. Toss to coat well. Cover and refrigerate the shrimp for 1 to 2 hours. Cover and refrigerate the remaining sauce separately and save for dipping.
  • Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
  • While the grill is heating, reheat the remaining sauce in a small, covered saucepan over very low heat, it will only take a few minutes. Watch the sauce carefully so that it doesn't burn.
  • Remove the shrimp from the pan and discard the marinade. Grill the shrimp for 2 to 3 minutes per side, until the shells are orangey-pink. To test for doneness, take a shrimp off the grill, remove the shell and cut the shrimp in half: The flesh should be white and firm throughout.
  • Serve with the warm sauce for dipping, and a large bowl for the shells.

THE VERY BEST NEW ORLEANS SHRIMP



The Very Best New Orleans Shrimp image

Absolutely the very best! Make sure you double this recipe. Everyone loves the dipping sauce! A friend gave it to me years ago, it was from Gourmet magazine.

Provided by Chill

Categories     Very Low Carbs

Time 15m

Yield 2-4 appetizer servings

Number Of Ingredients 15

1 lb shrimp
4 ounces unsalted butter, plus
5 tablespoons unsalted butter
1 1/2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/2 cup chicken broth
1/4 cup beer, at room temperature
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/8 teaspoon dried oregano
lots of crusty French bread

Steps:

  • Combine mix and store in glass jar, tightly sealed.
  • In heavy skillet over high heat combine 4 oz.
  • butter,garlic, worcestershire and seasoning mix.
  • When butter is melted, add shrimp.
  • Cook for 2 minutes, shaking pan back and forth.
  • DON'T STIR!
  • Add remaining butter, stock and beer.
  • Cook for an additional 2 minutes, shaking the pan.
  • Remove from heat.
  • Serve immediately in bowl with lots of french bread to soak up the sauce.
  • *Shaking the pan in a back and forth motion, along with the additional of the stock helps keep the sauce from separating and having an oil texture.
  • Stirring doesn't do the same.

QUICK & EASY NEW ORLEANS SHRIMP



Quick & Easy New Orleans Shrimp image

I've simplified my mom's Shrimp Creole-she made it for us growing up. Now it's effortless comfort food I make for my own family. -Crystal Milne, Urbana, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, chopped
1 celery rib, finely chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 can (15 ounces) Italian tomato sauce
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 cup water
1/2 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon cayenne pepper
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 cups hot cooked brown rice

Steps:

  • In a large skillet, heat oil over medium heat. Add onion, celery and pepper; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 371 calories, Fat 10g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 720mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 6g fiber), Protein 24g protein.

NEW ORLEANS-STYLE SHRIMP



New Orleans-Style Shrimp image

Categories     Shellfish     Appetizer     Quick & Easy     Seafood     Shrimp     Winter     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

3 tablespoons butter
2 garlic cloves, minced
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
3/4 cup dry white wine
2 tablespoons Worcestershire sauce
pound uncooked large shrimp
Toasted French bread

Steps:

  • Melt butter in heavy medium skillet over high heat. Add garlic, rosemary and cayenne pepper and stir 30 seconds. Add wine and Worcestershire sauce and boil until liquid is reduced by half, about 5 minutes. Add shrimp to sauce. Simmer until shrimp are just opaque in center, about 3 minutes for peeled or 5 minutes for unpeeled. Serve shrimp with toast.

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