Shrimp Lafayette Recipes

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SHRIMP LAFAYETTE



Shrimp Lafayette image

Sweet and spicy shrimp with pasta....YUMMY!! I haven't tried this one yet, because I just found it in my Southern Living Cookbook, but my parents live in Lafayette, Louisiana so I feel obligated. OH and it sounds really good too!

Provided by SkinnyMinnie

Categories     Cajun

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/4 lbs medium-sized shrimp, unpeeled
2 cups water
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons butter, melted and divided
2 medium red bell peppers, chopped
1 large onion, chopped
1 tablespoon jalapeno pepper, seeded and chopped
4 medium tomatoes, peeled, seeded and chopped
1/4 teaspoon brown sugar
1/4 teaspoon ground red pepper
1/8 teaspoon white pepper
2 garlic cloves, minced
hot cooked linguine

Steps:

  • Peel shrimp, reserving the shells. Devein shrimp if desired, and set aside.
  • Combine the shrimp shells, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper in a medium saucepan; bring to a boil.
  • Reduce heat and simmer, uncovered, for 15 minute.
  • Pour the stock through a strainer into a bowl and discard the shells. Set aside 1/4 cup shrimp stock for other uses, if desired.
  • Cook shrimp in 1 Tbs butter in a large saucepan over medium-high heat, stirring constantly, 3 min or until shrimp turn pink.
  • Remove shrimp from pan, set aside and keep warm.
  • Cook the bell pepper, onion and jalapeno in remaining 1 Tbs butter in pan over medium-high heat, stirring constantly for 5 min or until vegetables are tender.
  • Stir in remaining 1/2 tsp salt and 1/4 tsp ground black pepper, tomato, brown sugar, red pepper, white pepper, and garlic; cook for 5 min, stirring occasionally.
  • Add the reserved 1/4 cup shrimp stock and cook for 5 min, stirring occasionally.
  • Add the shrimp and cook until mixture is thoroughly heated, stirring occasionally.
  • Serve over linguine.

Nutrition Facts : Calories 259.4, Fat 8.7, SaturatedFat 4.2, Cholesterol 230.6, Sodium 843.3, Carbohydrate 14.6, Fiber 3.4, Sugar 7.7, Protein 31

SHRIMP LAFAYETTE



Shrimp Lafayette image

I found this recipe in our local newspaper, submitted by a very well know chef. The preperation and ingredients make for a great special occasion meal. Very tasty, you can taste the spices, but they do not over power the delicate taste of the shrimp. I use fresh large Gulf Shrimp for this dish. Do not use the frozen precooked shrimp, they will get rubbery.

Provided by cajunhippiegirl

Categories     Creole

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

3 ounces olive oil
1 lb shrimp, 10-15 count
1 ounce cajun blackening seasoning
1/2 teaspoon fresh garlic, minced
1/2 tablespoon shallot, diced small
2 ounces white wine
4 ounces dry sherry
2 ounces Tabasco sauce
2 teaspoons Worcestershire sauce
1/2 tablespoon creole mustard
6 ounces heavy cream
1 tablespoon butter

Steps:

  • Heat a medium skillet over medium-high heat.
  • Add olive oil.
  • Toss shrimp into skillet and add blackening season, garlic and shallots.
  • Cook for approximately 30 seconds.
  • Deglaze pan with white wine and sherry, remove shrimp and set aside.
  • Add hot sauce, Worcestershire sauce and mustard.
  • Reduce to paste-like consistency.
  • Add heavy cream and reduce to sauce consistency.
  • Add shrimp back to sauce.
  • Cut heat and add in butter.
  • Stir butter until well incorporated.
  • Serve or hot rice or pasta with crispy french bread and a salad if you want.

Nutrition Facts : Calories 622.5, Fat 42.1, SaturatedFat 15.4, Cholesterol 289.7, Sodium 438.9, Carbohydrate 6.8, Fiber 0.1, Sugar 1.7, Protein 25.1

SHRIMP & LINGUINE FRA DIAVOLO



Shrimp & Linguine Fra Diavolo image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, divided
1/3 cup panko (Japanese bread flakes)
8 tablespoons chopped fresh parsley, divided
Kosher salt and freshly ground black pepper
1 1/4 pounds large (16 to 20-count) shrimp, peeled and deveined
2 tablespoons good olive oil
2 cups thinly sliced red onion (1 large)
2 tablespoons minced garlic (6 cloves)
1/4 teaspoon crushed red pepper flakes
2/3 cup dry white wine, such as Pinot Grigio
Arrabbiata sauce, homemade, or 1 (24-ounce) jar Rao's
1 pound linguine, such as De Cecco

Steps:

  • Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
  • Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
  • Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.

Provided by MAMATIFF

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 8

1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
  • When sauce has thickened, combine with cooked pasta noodles; serve hot.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 57.7 g, Cholesterol 172 mg, Fat 10.6 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 280.7 mg, Sugar 2.7 g

JUMBO SHRIMP LAFAYETTE



JUMBO SHRIMP LAFAYETTE image

Categories     Pasta     Shellfish     Sauté     Low Fat

Yield 4 servings

Number Of Ingredients 24

12 jumbo shrimp, peeled, deveined and butterflied
1 egg
1/2 cup milk
1/2 flour
1/2 cup vegetable oil
2 T. onions, chopped
2 T. green bell peppers, chopped
2 T. carrots, chopped
3 shakes Spice Mix (see recipe)
1/8 stick butter
1/8 cup white wine
1 T. apricot preserves
1/4 cup heavy cream
1/4 cup cooked crab meat
2 cups cooked rice
Spice Mix
3 oz. cayenne pepper
8 T. salt
6 T. black pepper
2 T. white pepper
1 tsp. oregano powder
1 tsp. basil ground
1 tsp. thyme
In a bowl mix the above ingredients, making sure they are well mixed. Store in an airtight container.

Steps:

  • In a bowl, mix the egg and milk to make wash. Spice the shrimp. Now dip shrimp in the wash. Dust with flour. In a skillet, add oil and saute shrimp for about 2 minutes per side. Remove and drain. Add the bells, onions, carrots and spices in a small saucepan with melted butter and saute until lightly brown. Add the wine, apricot preserves and cream. Bring to a boil. Add the crab meat. Place shrimp on a bed of cooked rice, top with sauce.

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.

SHRIMP AND GRITS LOUISIANA STYLE



Shrimp and Grits Louisiana Style image

Probably the best shrimp and grits recipe I have made! Easy and low ingredient count!

Provided by Amber Taylor Futch

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 40m

Yield 2

Number Of Ingredients 12

1 cup water
1 pinch salt
6 tablespoons grits
2 tablespoons olive oil
½ cup diced tasso ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
20 medium shrimp, peeled and deveined
¼ cup white wine
1 cup heavy whipping cream
salt and ground black pepper to taste
1 tablespoon chopped green onion, green parts only

Steps:

  • Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
  • Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
  • Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
  • Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.

Nutrition Facts : Calories 677.2 calories, Carbohydrate 9.5 g, Cholesterol 271.9 mg, Fat 60.1 g, Fiber 0.5 g, Protein 20.6 g, SaturatedFat 30.1 g, Sodium 751.2 mg, Sugar 1.1 g

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