shrimp

Course: 

This recipe is based on the Barbecue Shrimp entrée recipe in Ralph Brennan’s New Orleans Seafood cookbook.

  • 24 peeled Louisiana shrimp, medium size
  • 2 tablespoons Worcestershire sauce
  • 1½ tablespoons coarsely ground black pepper
  • 2 teaspoons Creole seasoning
  • 1 teaspoon minced fresh garlic
  • 3 tablespoons water, or as needed
  • ½ lemon, seeded
  • 1 stick butter cut into 6 to 8 pieces
  • 12 soft dinner rolls, for serving

BBQ Shrimp Sliders

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  • ¼ cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • ¼ teaspoon pepper
  • 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
  • 2 teaspoons toasted sesame oil
  • 2 scallions, minced
  • 2 garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • 8 ounces asparagus, trimmed and cut on bias into 2-inch lengths
  • 1 carrot, peeled and cut into 2-inch-long matchsticks
  • ¼ cup water

Stir-Fried Shrimp with Lemon-Ginger Sauce

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Course: 
  • 4 tablespoons bacon drippings
  • 5 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup diced celery (inner leaves included)
  • 2 garlic cloves, minced
  • 2 tablespoons plus 1 teaspoon
  • kosher salt or more to taste
  • 2 cups canned organic whole plum tomatoes, undrained, chopped
  • 2 cups chicken stock
  • 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)
  • 1¼ teaspoons freshly ground
  • black pepper
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • 2 dried chiles de arbol, chopped, or a pinch of red pepper flakes
  • 2 cups long-grain rice
  • ½ pound andouille or chorizo sausage, grilled and sliced ½ inch thick
  • 1 pound shrimp, peeled, deveined, and cut into bite-size pieces if large

Savannah Red Rice

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  • 3 tablespoons extra-virgin olive oil
  • ½ medium onion, diced
  • 3 cloves garlic, minced
  • ¼ teaspoon chipotle chili flakes or red pepper flakes
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ cup red wine
  • 1 (28-ounce) can whole tomatoes with juice
  • ½ cup canned tomato puree
  • 1/2 teaspoon salt
  • 1 andouille sausage (about ¼ pound), thinly sliced
  • 1 pound dried pasta (such as fettuccine or linguine)
  • 20 medium shrimp, peeled and deveined
  • 4 large sea scallops, quartered
  • 6 ounces drum or other meaty white fish fillet, cut into 1-inch cubes

Seafood Pasta with Andouille Sausage

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Shrimp Boil:

  • 2 quarts water 
  • 1 tablespoon peppercorns
  • 1 tablespoon celery seeds
  • 6 bay leaves, shredded
  • ½ cup kosher salt
  • 3 tablespoons ground cayenne pepper



  • 1 pound headless large shrimp (26-30 per pound), shells on 
  • 2 tablespoons chopped scallions 
  • ¼ cup fresh corn kernels, cut from the cob (about ½ ear) 
  • 2 tablespoons chopped fresh flat-leaf parsley 
  • 1 tablespoon grated fresh ginger 
  • 1½ teaspoons lemon zest (from 1 lemon) 
  • 3 tablespoons high-quality store-bought may­onnaise 
  • 1 cup bread crumbs, preferably fresh (from about 2 slices bread) 
  • Kosher salt to taste 
  • Freshly ground black pepper to taste 
  • Pepper vinegar or hot sauce to taste
  • 1 egg, beaten 
  • 1½ tablespoons canola oil 

Lee Bros. Shrimp Burger

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  • 28-ounce can whole San Marzano tomatoes 
  • 2 large yellow onions
  • 1 bunch green onions
  • 1 green bell pepper
  • 1 stalk celery
  • 1/4 cup olive oil
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried hot red pepper flakes 
  • 4 large garlic cloves, finely chopped 
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 1 roasted red pepper, finely chopped
  • 1½ cups dry red wine
  • 1 cup seafood stock or bottled clam juice
  • 1 cup chicken broth
  • salt and pepper to taste
  • 3 Louisiana blue crabs, cleaned and halved 
  • 18 clams
  • 18 mussels
  • 1 pound skinless mild Louisiana fin fish
  • 18 large Louisiana shrimp (U16-20), shelled and deveined, tails left intact
  • 12 scallops
  • 1/2 pound cooked Louisiana crawfish tails
  • finely chopped flat-leaf parsley and basil, for garnish
  • garlic croutons, for serving 

Rouille, for serving (recipe follows)


Rouille

  • 4 large cloves garlic
  • 1 slice firm white bread, crusts removed
  • 1 egg yolk
  • ½ cup diced roasted red pepper
  • 2 teaspoons lemon juice
  • pinch saffron threads, bloomed in 1 tablespoon broth from cioppino base
  • pinch cayenne pepper
  • ¾ to1 cup olive oil
  • salt and pepper to taste

Louisiana-Style Cioppino

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Course: 
  • 2 gallons water
  • 1 cup kosher salt
  • 1 cup liquid shrimp boil
  • 4 lemons, halved
  • 4 large onions, peeled and quartered
  • 4 heads garlic
  • 2 pounds small red potatoes
  • 2 pounds smoked sausage cut into 1-inch   pieces
  • 2 pints whole mushrooms
  • 4 ears corn, shucked and quartered
  • 8 pounds unpeeled, head on shrimp, rinsed
  • 2 to 3 pounds ice

Shrimp Boil

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Course: 
  • kosher salt to taste
  • 8 ounces dried linguine
  • ½ cup extra virgin olive oil
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1 small yellow onion, chopped
  • ⅓ cup white wine
  • 8 mussels, scrubbed and debearded
  • ½ cup halved cherry tomatoes
  • 2 tablespoons unsalted butter
  • 8 large shrimp, peeled and deveined
  • 8 leaves basil, torn, plus more for garnish
  • black pepper to taste
  • ½ cup grated Asiago cheese
  • 4 lemon wedges

Figaretti's Linguine

Figaretti's Linguine

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