shrimp

Course: 
  • 3 lb. unpeeled, large raw shrimp, peeled and deveined 
  • 1 to 3 Tbsp. Shrimp Seasoning (recipe follows) 
  • 6 Tbsp. butter, softened and divided 
  • 2 cups chopped onion 
  • 1 cup chopped green bell pepper 
  • 1 cup chopped celery 
  • 3 garlic cloves, minced 
  • 1 (28-oz.) can diced tomatoes
  • 2 bay leaves
  • 1 Tbsp. Worcestershire sauce
  • Hot sauce
  • 2 Tbsp. all-purpose flour
  • Garnishes: chopped green onions, chopped fresh parsley

 

Shrimp Seasoning: combine the following

  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon ground red pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Shrimp Creole

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Course: 
  • ½ cup of chopped onions
  • ½ cup of chopped celery
  • ¼ cup of butter 
  • 2 eggplants, peeled, diced or sliced, boiled, and drained
  • 1 cup of bread crumbs
  • 1 pound of boiled shrimp, peeled and chopped
  • ½ pound of crab meat
  • 2 eggs, beaten 
  • ¼ cup of chopped green onion tops
  • ¼ cup of chopped parsley
  • salt, black pepper, and cayenne pepper, to taste

Eggplant and Seafood Casserole

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Course: 
  • 1½ cups (3 sticks) butter 
  • 3 cups chopped onions 
  • 2 cups chopped green bell peppers 
  • 1 cup chopped celery 
  • ½ cup all-purpose flour 
  • ½ cup chopped fresh parsley 
  • 1½ pounds medium shrimp, peeled and deveined 
  • 1½ pounds peeled crawfish tails 
  • 2 cups half-and-half 
  • 1 pound Velveeta or American cheese, cubed 
  • 2 tablespoons chopped pickled jalapeño peppers 
  • 2 teaspoons chopped garlic 
  • salt 
  • cayenne pepper 
  • 1 pound fettuccine, cooked according to the package directions and drained 
  • 1 cup grated Parmesan cheese 

Shrimp and Crawfish Fettuccini

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Seasoning mix:

  • 2 teaspoons salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried sweet basil leaves
  • ½ teaspoon dry mustard
  • ½ teaspoon white pepper
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne

 


  • 1 pound medium peeled shrimp

Creamy mixture
  • 1 (12-ounce) can evaporated skim milk
  • ½ cup nonfat cream cheese

  • ¾ cup chopped onions
  • ¾ cup chopped red bell peppers, in all
  • ¾ cup chopped yellow bell peppers, in all
  • ¾ cup chopped green bell peppers, in all
  • ½ cup defatted seafood stock
  • 1 ½ cups apple juice, in all
  • ½ teaspoon minced fresh garlic
  • 6 tablespoons nonfat dry milk
  • ¼ cup nonfat mayonnaise
  • 3 cups cooked rice or 6 cups cooked pasta shells


 

Sweet Pepper Cream Shrimp

Sweet Pepper Cream Shrimp

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Course: 
  • 10 gallons water
  • 3 dozen live Louisiana crabs
  • 1 8-ounce bottle Zatarain’s liquid crab boil
  • 1 cup iodized salt
  • 3 pounds Zatarain’s Pro Boil
  • 1 cup cayenne pepper
  • 2 cups lemon juice
  • 6 lemons, halved
  • 6 oranges, halved
  • 4 large yellow onions, halved
  • 2 pounds small red bliss potatoes
  • 3 heads garlic, tops cut off to expose toes
  • 1 pound fresh button mushrooms
  • 2 pounds smoked sausage, cut into 1-inch pieces
  • 6 ears fresh or frozen corn, snapped in half
  • 10 pounds  Louisiana shrimp
  • 1 5-pound bag of ice

Louisiana Seafood Boil

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Course: 
  • Kosher salt and freshly ground pepper 
  • 1 bunch broccolini, about½ lb (250 g), tough ends removed 
  • 12 oz (375 g) orzo 
  • 1½ cups (12 fl oz/375 ml) low-sodium chicken broth 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon olive oil 
  • 2 cloves garlic, minced 
  • 1 lb (500 g) medium shrimp, peeled and deveined 
  • ½ cup (2 ozJ60 g) freshly grated 
  • Parmesan cheese 
  • 2 tablespoons chopped fresh flat-leaf parsley

Orzo with Shrimp and Broccolini

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Cheese Grits

  • 5 cups chicken stock
  • 1½ cups grits
  • 1 cup heavy cream
  • 1 round gouda cheese
  • salt

 

Shrimp

  • 3 tablespoons unsalted butter
  • 1 cup minced onion
  • 1 cup minced green bell pepper
  • 1 cup minced red bell pepper
  • 1 tablespoon minced garlic
  • 1½ pounds fresh Gulf shrimp
  • 1 cup dry white wine
  • 1 cup heavy cream
  • salt and pepper to taste
  • cayenne pepper, to taste
  • 4 strips cooked bacon, crumbled
  • green onions, minced
  • paprika

Gibson Shrimp and Grits a Ya-Ya

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  • 2 tablespoons oil
  • 4 tablespoons flour
  • ¾ cup finely chopped celery
  • ½ cup finely chopped onions
  • ¼ cup finely chopped bell pepper
  • 4 ounces tomato sauce
  • 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
  • 5 cups chicken stock
  • 1 pound cleaned Louisiana shrimp*
  • 1 teaspoon salt
  • ½ teaspoon black pepper

*substitute Louisiana crabmeat of crawfish tails

Louisiana Corn and Shrimp Soup

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Course: 
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 6 cloves garlic, minced
  • 1/2 cup butter
  • 2 10-ounce cans tomatoes with chilies
  • 2 10-ounce cans tomato sauce
  • 1 cup chopped celery
  • salt, black pepper, and cayenne pepper, to taste
  • 1 pound peeled shrimp, ground
  • 1 pound peeled crawfish tails, ground
  • 1 onion, grated
  • 1 bell pepper, minced
  • salt and cayenne pepper to taste

Paste Recipe Title Here

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