Shrimp Orleans Recipes

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SPICY NEW ORLEANS SHRIMP



Spicy New Orleans Shrimp image

These Spicy New Orleans Shrimp are hot, spicy, decadent, bold and super delicious, just the thing to satisfy your cravings!

Provided by Joanna Cismaru

Categories     Appetizer

Time 55m

Number Of Ingredients 14

1 pound white tiger shrimp
2 tablespoon butter (unsalted)
2 tablespoon olive oil
2 tablespoon sweet chili sauce
1 tablespoon Worcestershire
1 teaspoon chili powder
1 teaspoon liquid smoke
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon sriracha hot sauce (or tabasco)
4 cloves garlic (minced)
juice from 1/2 lemon
salt and pepper to taste
2 tablespoon parsley (chopped)

Steps:

  • Peel and devein the shrimp.
  • Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
  • Remove skillet from the heat and let cool for a couple minutes.
  • Add the shrimp and toss it around so that it's fully immersed in the sauce.
  • Cover with foil and refrigerate for at least 30 minutes to 4 hours.
  • Preheat oven to 400 degrees.
  • Bake shrimp for 10 to 15 minutes.
  • Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.

Nutrition Facts : Calories 443 kcal, Carbohydrate 15 g, Protein 32 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 316 mg, Sodium 1611 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

SHRIMP ORLEANS



Shrimp Orleans image

Yield 4 Servings

Number Of Ingredients 12

3 tablespoons vegetable oil, divided
3 cups sliced fingerling potatoes
½ cup chopped sweet onion
1 teaspoon salt
½ teaspoon ground black pepper
2 pounds jumbo fresh shrimp, whole, unpeeled
2 cups baby shitake mushrooms
½ cup sliced leek
⅛ teaspoon cayenne pepper
1 clove garlic, minced
2 tablespoons unsalted butter
1 tablespoon dry vermouth

Steps:

  • In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add potatoes; cook until browned and tender, about 15 minutes. Let drain on paper towels.
  • In same skillet, heat remaining 1 tablespoon oil. Add onion, salt, and pepper; cook for 2 minutes. Add shrimp, mushrooms, leek, and cayenne; cook for 2 minutes, stirring constantly.
  • Add garlic and potatoes; cook for 3 minutes. Stir in butter and vermouth. Divide into 4 equal portions, and drizzle with pan sauce.

SHRIMP ORLEANS



Shrimp Orleans image

Make and share this Shrimp Orleans recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon butter
2 garlic cloves, minced
1 (10 1/2 ounce) can cream of mushroom soup
2 cups cooked shrimp, deveined
1 cup sour cream
2 tablespoons catsup
salt and pepper
1 (4 ounce) can mushrooms, drained

Steps:

  • Melt butter in a skillet.
  • Add onions and garlic and cook until tender.
  • Combine soup, sour cream, catsup, salt, and pepper; stir into onion mixture.
  • Add mushrooms and shrimp; heat slowly.
  • Serve over rice.

Nutrition Facts : Calories 239.1, Fat 19.5, SaturatedFat 10.4, Cholesterol 32.9, Sodium 617.4, Carbohydrate 13.6, Fiber 0.7, Sugar 4.5, Protein 4.4

BARBEQUE SHRIMP ORLEANS



Barbeque Shrimp Orleans image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup olive oil
2 cups diced onion
2 cups diced bell pepper
2 cups sliced mushrooms
4 tablespoons chopped fresh parsley leaves
2 teaspoons crushed garlic
4 teaspoons fresh basil leaves
4 teaspoons fresh thyme leaves
4 tablespoons paprika
2 teaspoons cayenne pepper
4 teaspoons freshly ground black pepper
24 to 32 jumbo shrimp
2 cups white wine
4 teaspoons lemon juice
2 teaspoons kosher salt
4 teaspoons sugar
2 scallions, chopped

Steps:

  • Heat oil in a large heavy Dutch oven over medium heat. Add onion, bell pepper, mushrooms, parsley, garlic, basil, thyme, paprika, cayenne, black pepper, and shrimp. Cook until shrimp are cooked about halfway, and then add wine, lemon juice, salt, and sugar; cook until shrimp turn opaque and are cooked through. Add scallions, stir to combine, and serve immediately, over rice if desired.

NEW ORLEANS-STYLE BARBECUED SHRIMP



New Orleans-Style Barbecued Shrimp image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 2 to 4 Servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 large shallot, minced
3 cloves garlic, peeled and chopped
1/2 large lemon, sliced crosswise into five 1/4-inch-thick rounds
1 pound shell-on, deveined large shrimp
1 teaspoon sweet paprika
1/4 teaspoon ground dried thyme (see Cook's Note)
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
3 tablespoons Worcestershire sauce
4 tablespoons unsalted butter, at room temperature and cut into small cubes
Crusty bread, for dipping

Steps:

  • Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
  • Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.

SHRIMP ORLEANS



Shrimp Orleans image

42

Categories     Rice     Seafood     Main Dish     Fish     Shrimp     Tomatoes     Shellfish

Time 40m

Yield 4

Number Of Ingredients 44

paprika
basil
onion powder
garlic powder
salt
dry mustard
black pepper
oregano
thyme
white pepper
cayenne pepper
shrimp
onions
green bell peppers
celery
bay leaves
apple juice
garlic
tomatoes
tomato sauce
fish stock
rice
paprika
basil
onion powder
garlic powder
salt
dry mustard
black pepper
oregano
thyme
white pepper
cayenne pepper
shrimp
onions
green bell peppers
celery
bay leaves
apple juice
garlic
tomatoes
tomato sauce
fish stock
rice

Steps:

  • Combine all the seasoning ingredients in a small bowl. Sprinkle the shrimp evenly with 2 teaspoons of the seasoning mix and set aside. Preheat a heavy 10-inch skillet over high heat to 350?, about 4 minutes. Add the onions, bell peppers, celery, bay leaves, and 3 tablespoons of the seasoning mix. Stir and cook until the vegetables start to brown, about 4 to 5 Add 1 cup of the apple juice and the garlic, and stir to clear the bottom of the skillet of all brown bits. Cook until the apple juice evaporates completely and the bottom of the skillet dries out, abut 12 to 13 minutes. Stir the vegetables, spread them out, and cook 2 or 3 minutes until they are a rich-looking brown, to bring out their natural sweetness. Add the tomatoes and the remaining seasoning, mix, scrape the bottom of the skillet completely, and cook 2 minutes. Stir in the tomato sauce, the stock, and the remaining apple juice. Scrape the bottom of the skillet, bring to a boil, and cook about 7 to 8 minutes. Add the shrimp and cook just until they start to turn pink and plump, about 4 minutes. Turn off heat and serve over rice.

Nutrition Facts :

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.

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.

NEW ORLEANS-STYLE SHRIMP AND RICE



New Orleans-Style Shrimp and Rice image

This quick-cooking New Orleans classic is spicy and hearty-and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum tomatoes, and Cajun seasoning.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 45m

Number Of Ingredients 14

8 tablespoons (1 stick) unsalted butter
1 tablespoon plus 1 teaspoon all-purpose flour
2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
2 celery stalks, cut into 1/2-inch-thick pieces
6 canned whole plum tomatoes (from one 28-ounce can), crushed
1 can (14 1/2 ounces) low-sodium chicken broth
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarse salt
1/2 teaspoon hot sauce, such as Tabasco, or to taste
1 pound large shrimp (21 to 30), peeled and deveined
2 cups cooked white rice, for serving

Steps:

  • Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
  • Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
  • Sprinkle shrimp with parsley, and serve over rice.

NEW ORLEANS SHRIMP CREOLE



New Orleans Shrimp Creole image

This seafood dish is perfect for casual holiday gatherings and will reel in rave reviews. I've been using this tried-and-true recipe for more than 30 years. -Barbara Lindsey, Manvel, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 14 servings.

Number Of Ingredients 18

3 medium onions, chopped
1 large green pepper, chopped
2 celery ribs, chopped
6 tablespoons butter, divided
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 cup picante sauce
1 tablespoon minced fresh parsley
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
3 pounds cooked medium shrimp, peeled and deveined
1 can (8 ounces) mushroom stems and pieces, drained
1/2 cup pimiento-stuffed olives
1/2 cup chopped green onion
Hot cooked rice

Steps:

  • In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.

Nutrition Facts : Calories 210 calories, Fat 8g fat (3g saturated fat), Cholesterol 161mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.

NEW ORLEANS BARBEQUE SHRIMP



New Orleans Barbeque Shrimp image

A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest.

Provided by Rachel K

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 4

Number Of Ingredients 13

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon cayenne pepper
⅓ teaspoon paprika
½ cup butter
4 cloves garlic, minced
¼ cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste

Steps:

  • In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
  • Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.8 g, Cholesterol 233.5 mg, Fat 25.1 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 15 g, Sodium 375 mg, Sugar 0.9 g

GRILLED NEW ORLEANS-STYLE SHRIMP



Grilled New Orleans-Style Shrimp image

Categories     Shellfish     Picnic     Quick & Easy     Mardi Gras     Lemon     Shrimp     Spring     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 12

1 1/2 lb large shrimp (21 to 25 per lb)
2 tablespoons olive oil
3 medium garlic cloves, minced
3/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
2 teaspoons chili powder
2 teaspoons black pepper
4 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
Accompaniments: a baguette and lemon wedges
Special Equipment
7 (12-inch) wooden skewers

Steps:

  • Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
  • While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
  • Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.

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2022-02-10 Add the shrimp and lemon wheels, toss to coat, then cover and cook until shrimp are just cooked through, about 3-5 minutes depending on size. Remove the lid and add the lemon juice, then turn off the heat and add the cubed butter. Stir continuously until the butter is fully melted and the sauce emulsified.
From coleycooks.com


BBQ SHRIMP {NEW ORLEANS STYLE} - THE SEASONED MOM
2021-07-02 Preheat oven to 400° F. In a large cast iron skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the Worcestershire sauce, garlic, green onions, salt, pepper, paprika, thyme, rosemary, oregano, cayenne, bay leaf and lemon slices. Increase heat and bring to a simmer.
From theseasonedmom.com


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