Ralph Kacoos Shrimp Stew Recipes

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RALPH & KACOO'S BARBECUED SHRIMP



Ralph & Kacoo's Barbecued Shrimp image

Ralph & Kacoo's is a restaurant chain in Louisiana and they serve great seafood. Since the original recipe did not give an amount of shrimp to use, I would suggest 2 pounds of shrimp in the shells for 4 people, but that would be your call. Serve with a crisp green salad or cole slaw and lots of hot French bread.

Provided by Miss Annie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb butter
1 1/2 teaspoons oregano
1 cup olive oil
3 tablespoons chopped garlic
1/2 cup good dry white wine
3/4 tablespoon black pepper
1/2 cup lemon juice
1/4 teaspoon cayenne pepper
3 ounces Worcestershire sauce
1 teaspoon paprika
2 teaspoons thyme leaves
1 tablespoon creole seasoning
2 lbs shrimp

Steps:

  • Add all ingredients to a small sauce pot.
  • Cook over medium heat until well blended and butter has melted.
  • Simmer for 5 minutes.
  • When ready to cook shrimp, heat sauce and add shrimp.
  • Cook until shrimp are pink and cooked throughout.

Nutrition Facts : Calories 1169.9, Fat 102.7, SaturatedFat 37.3, Cholesterol 563.7, Sodium 1047.4, Carbohydrate 10.9, Fiber 0.9, Sugar 3.3, Protein 48.6

RALPH & KACOO'S SHRIMP STEW



Ralph & Kacoo's Shrimp Stew image

Shrimp stew recipe from my former favorite restaurant in New Orleans. Unfortunately it closed a couple years ago

Provided by Eric R.

Categories     Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 cup margarine
1 cup flour
1 cup chopped bell pepper
1 cup chopped yellow onion
1 cup chopped celery
1/8 cup minced garlic
1 1/2 cups whole canned tomatoes, drained, diced
1 1/2 cups tomato sauce
1 lb shrimp, peeled
3 (15 ounce) cans shrimp stock (or substitute 1.5 cans chicken stock)
1 1/2 tablespoons black pepper
1/2 teaspoon red pepper
3/4 tablespoon Worcestershire sauce
1/2 tablespoon sugar
1/4 cup chopped parsley

Steps:

  • Use the margarine and flour to make a roux that is the color of browned peanut butter. Saute bell pepper, onion, celery and garlic in the hot roux. Stir 5 minutes. Then stir in diced tomatoes and tomato sauce on low heat. Add shrimp and stock. Stir well over low heat.
  • Add black pepper, red pepper, Worcestershire sauce and sugar. Cook over medium heat for 15 minutes. Turn off heat and add parsley. Serve over fluffy rice.

Nutrition Facts : Calories 687.5, Fat 47.4, SaturatedFat 9.7, Cholesterol 142.9, Sodium 1842, Carbohydrate 45.7, Fiber 5.7, Sugar 11.2, Protein 22.7

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