Sauteed Louisiana Style Gulf Shrimp Recipes

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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.

SAUTEED LOUISIANA STYLE GULF SHRIMP



Sauteed Louisiana Style Gulf Shrimp image

Provided by My Food and Family

Categories     Recipes

Time 50m

Number Of Ingredients 15

4 Tbsp butter or margarine
1 tsp garlic finely chopped
1/2 cup finely chopped yellow onion
1 1/2 cups finely diced green bell pepper
1 1/2 tsp seasoned salt
1 tsp Old Bay Seasoning or 1/2 tsp. chili powder
2 plum tomatoes, sliced 1/2 inch thick
2 green scallions, cut diagonally
1/2 Tbsp finely chopped fresh thyme
Salt and pepper
1 lb jumbo shrimp, peeled and deveined
1 tsp all-purpose flour
1 1/2 tsp white wine (optional)
1 1/2 tsp lemon juice
Fresh chives, chopped (optional for garnish)

Steps:

  • 1. Melt butter in large saute pan over medium heat. Saute garlic and onion, bell pepper, seasoned salt and Old Bay seasoning until peppers are soft, about 3 minutes.
  • 2. Add tomatoes, scallions and thyme. Season with salt and pepper amd cook until tomatoes soften slightly, about 1 min.
  • 3. Turn heat to high and toss shrimp in saute pan until pink. Add flour until well combined. Add wine and lemon juice and cook on high for about a minute or until the sauce reduces slightly.
  • 4. To serve, spoon shrimp and sauce onto beds of buttered rice and sprinkle with chopped chives.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SAUTEED SHRIMP



Sauteed Shrimp image

These sauteed shrimp are great over grits or white rice. Adapted from Marge Jonte Mahoney, Greeleyville, SC.

Provided by D Keach

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 12

Number Of Ingredients 14

1 lemon
3 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon olive oil
1 small onion, chopped
2 ribs celery, chopped
2 cloves garlic, crushed and chopped
salt and ground black pepper to taste
1 sprig fresh rosemary, chopped, or to taste
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon ground coriander
1 bay leaf
¾ cup white wine, or to taste
1 teaspoon Worcestershire sauce, or to taste

Steps:

  • Squeeze lemon over shrimp and set aside.
  • Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
  • Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 2.6 g, Cholesterol 172.7 mg, Fat 2.2 g, Fiber 0.8 g, Protein 18.8 g, SaturatedFat 0.4 g, Sodium 225.9 mg, Sugar 0.6 g

LOUISIANA-STYLE SHRIMP CREOLE



Louisiana-Style Shrimp Creole image

Add in a splash of red or white wine if desired, adjust the Creole seasoning and hot sauce to suit heat level. For a creamy Creole sauce add in whipping cream at the end of cooking :)

Provided by Kittencalrecipezazz

Categories     Creole

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 small onion, chopped
1/2 large green bell pepper, seeded and chopped
1 stalk celery, diced
2 tablespoons fresh minced garlic
2 teaspoons chili powder
3 tablespoons butter
1 1/2 tablespoons cornstarch
1 (20 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon creole seasoning (or to taste or use Cajun seasoning)
louisiana hot sauce or Tabasco sauce
2 lbs medium shrimp (peeled and deveined)
salt and black pepper (to taste)
2 -4 tablespoons whipping cream (optional add in for a creamy sauce)

Steps:

  • In a medium saucepan melt butter over medium heat; Add in onion, bell pepper, celery, garlic and chili powder; sauté for until vegetables are tender (about 3-4 minutes).
  • Whisk in the cornstarch, then stir in the stewed tomatoes, tomato sauce and Worcestershire sauce; bring to a simmer over medium heat stirring and breaking up the tomatoes with back of a spoon.
  • Add in Creole seasoning to taste (and wine if using) simmer uncovered for about 25 minutes (you may simmer longer if desired for a thicker richer sauce).
  • If you prefer a creamy Creole sauce add in whipping cream at this point starting with 2 tablespoons and adding in more to taste.
  • Add in the uncooked shrimp; cook for 5 minutes.
  • Season with salt and black pepper to taste.

Nutrition Facts : Calories 292.5, Fat 10.7, SaturatedFat 5.4, Cholesterol 252.5, Sodium 735.5, Carbohydrate 16.4, Fiber 2.5, Sugar 7.5, Protein 32.9

BAYOU GULF SHRIMP GUMBO



Bayou Gulf Shrimp Gumbo image

This recipe skips the traditional hard-to-find spices yet still delivers the true seafood flavor that's beloved in the Louisiana bayou. -Wolfgang Hanau, West Palm Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 5h35m

Yield 6 servings.

Number Of Ingredients 12

1/2 pound bacon strips, chopped
3 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
2 bottles (8 ounces each) clam juice
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons Worcestershire sauce
1 teaspoon dried marjoram
2 pounds uncooked large shrimp, peeled and deveined
2-1/2 cups frozen sliced okra, thawed
Hot cooked brown rice, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender., Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours., Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.

Nutrition Facts : Calories 287 calories, Fat 12g fat (4g saturated fat), Cholesterol 204mg cholesterol, Sodium 792mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

CRAB AND SHRIMP SAUTE - LOUISIANA STYLE



Crab and Shrimp Saute - Louisiana Style image

Quick, easy and very good over rice or noodles. Add more Tabasco if you wish, we like to add sweet green pepper strips.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, diced
1 cup sliced mushrooms (fresh or canned, drained)
1 cup diced tomatoes with juice (fresh or canned)
2/3 cup fresh shrimp or 2/3 cup frozen shrimp, thawed
2/3 cup fresh crabmeat or 2/3 cup frozen crabmeat, thawed
1 tablespoon tarragon
1 tablespoon dill weed
1/2 teaspoon Tabasco sauce

Steps:

  • Sauté onions and mushroom in oil.
  • Add tomatoes, shrimp, crabmeat, tarragon, dill weed and Tabasco.
  • Bring to simmer and cook just until shrimp are pink, about 5 or 6 minutes.
  • Serve over white or brown rice.

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