Cajun Shrimp Stock Recipes

SHRIMP STOCK

Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.

Provided by TRB

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

Shrimp Stock image

Steps:

Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 6 g, Cholesterol 89.6 mg, Fat 0.9 g, Fiber 1.9 g, Protein 11.8 g, Sodium 148.8 mg, Sugar 1 g

Ingredients

shrimp shells from 2 pounds of shrimp, or to taste
½ cup roughly chopped onion
1 lemon, sliced
¼ cup roughly chopped celery
¼ cup celery leaves, or to taste
2 garlic cloves, crushed
1 teaspoon whole black peppercorns
3 sprigs fresh thyme
2 bay leaves
8 cups cold water

CAJUN SHRIMP

These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. -Donna Thomason, El Paso, Texas

Provided by Taste of Home

Categories Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Cajun Shrimp image

Steps:

In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.

Nutrition Facts : Calories 131 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 430mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

Ingredients

2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

SHRIMP IN CAJUN BEER BROTH

Having purchased large head-on shrimp, I wanted to do something other than steam them. I decided to cook them in a broth to take advantage of the extra flavor the heads would lend. My boyfriend loved the broth so much that he practically drank it. We put it over bowls of rice to accompany the shrimp, wishing I had a loaf of garlic bread to dip in it. I used red onion because I had it on hand, but any combination of onion, garlic and/or shallot would be delicious! I think I will saute diced celery with the onion mixture next time and add chopped parsley or cilantro at the end for garnish. Very simple, tasty and ready in minutes!

Provided by c.walsh

Categories Cajun

Time 11m

Yield 4 serving(s)

Number Of Ingredients 17

Shrimp in Cajun Beer Broth image

Steps:

Saute garlic, onion and shallot in melted butter along with salt, pepper, thyme, celery seed, rosemary and bay leaves until translucent.
Add shrimp and cook 2-3 minutes as they turn pink.
Pour in beer, add worchestireshire, hot sauce and cajun spices. Cook 2-3 minutes more until completely pink.

Nutrition Facts : Calories 641.1, Fat 43.5, SaturatedFat 19.1, Cholesterol 414.2, Sodium 1371, Carbohydrate 10.7, Fiber 0.7, Sugar 2.3, Protein 47.3

Ingredients

2 lbs large shrimp, head-on
1/2 cup butter
1 teaspoon salt (sea salt or kosher, if you have it)
1 teaspoon black pepper, ground
3/4 teaspoon dried thyme
1/4 teaspoon celery seed
1 tablespoon rosemary, minced
2 bay leaves
1/2 cup red onion, chopped
5 garlic cloves, minced
2 tablespoons shallots, minced (optional)
3 tablespoons Worcestershire sauce
1 1/2 tablespoons hot sauce
2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning
8 ounces beer, amber style preferably (Killians, Newcastle)
1/4 cup olive oil
1 tablespoon butter

CAJUN SHRIMP STOCK

This recipe has been submitted for play in ZWT9 - Cajun/Creole. This recipe is from cookbook Cajun Cooking by Better Homes and Gardens. If you by shrimp in the shell, don't throw away those shells, freeze them until you have enough to make homemade stock. Nothing beats the taste of homemade shrimp stock.

Provided by Baby Kato

Categories Stocks

Time 35m

Yield 6 cups

Number Of Ingredients 9

Cajun Shrimp Stock image

Steps:

To make stock, place the shrimp shells in a large pot. Add onion, celery, parsley, lemon, salt, peppercorns, cloves and 6 cups of cold water. Bring to a boil over high heat, reduce heat and simmer 30 minutes, strain, discard shells, vegetables, lemon and spices.

Nutrition Facts : Calories 18.9, Fat 0.3, SaturatedFat 0.1, Sodium 410.3, Carbohydrate 4.3, Fiber 1.3, Sugar 1.5, Protein 0.6

Ingredients

2 lbs shrimp shells
1 large onion, chopped
2 medium celery & leaves, chopped
4 sprigs fresh parsley
6 slices lemons
1 teaspoon salt
4 whole black peppercorns
4 whole cloves
6 cups cold water

CAJUN SHRIMP SKILLET

There's plenty of sauce with these shrimp-I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth. -Mark Oppe, North Pole, Alaska

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Cajun Shrimp Skillet image

Steps:

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Stir in beer, Worcestershire sauce and seasonings; bring to a boil. Add shrimp; cook until shrimp turn pink, 3-4 minutes, stirring occasionally. If desired, serve over grits.

Nutrition Facts : Calories 186 calories, Fat 10g fat (6g saturated fat), Cholesterol 160mg cholesterol, Sodium 505mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

Ingredients

3 tablespoons butter
2 garlic cloves, minced
1/2 cup amber beer or beef broth
1 teaspoon Worcestershire sauce
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon dried oregano
1 pound uncooked large shrimp, peeled and deveined
Hot cooked grits, optional

CAJUN SHRIMP

Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.

Provided by SlimCookins

Categories Seafood Shellfish Shrimp

Time 10m

Yield 4

Number Of Ingredients 9

Cajun Shrimp image

Steps:

Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 0.9 g, Cholesterol 258.9 mg, Fat 5 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.9 g, Sodium 443.2 mg, Sugar 0.1 g

Ingredients

1 teaspoon paprika
¾ teaspoon dried thyme
¾ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or more to taste
1 ½ pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil

More about "cajun shrimp stock recipes"

EASY HOMEMADE SHRIMP STOCK - SAVORING TODAY

Web Sep 10, 2022 How to Make Homemade Shrimp Stock 1. Use the shells, not the meat. The shells (and heads) are all you need for flavorful …
From savoringtoday.com
Ratings 1
Category Soup, Stew, Stock
Cuisine Cajun, Creole
Total Time 1 hr 15 mins

Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.
In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes.
Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.
Strain the stock through a fine-mesh sieve into a large heat-safe bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in airtight containers and frozen for up to several months.)

Cajun Shrimp Stock Recipes

SHRIMP STOCK

Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.

CAJUN SHRIMP

These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. -Donna Thomason, El Paso, Texas

SHRIMP IN CAJUN BEER BROTH

CAJUN SHRIMP STOCK

CAJUN SHRIMP SKILLET

There's plenty of sauce with these shrimp-I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth. -Mark Oppe, North Pole, Alaska

CAJUN SHRIMP

Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.

More about "cajun shrimp stock recipes"

EASY HOMEMADE SHRIMP STOCK - SAVORING TODAY

SHRIMP STOCK - COOP CAN COOK

CRISPY CAJUN SHRIMP FETTUCCINE - JO COOKS

CAJUN SHRIMP STEW - DEEP SOUTH DISH

CAJUN SHRIMP AND RICE SKILLET - CREME DE LA CRUMB

QUICK CREAMY CAJUN SHRIMP SAUCE RECIPE - WEEKDAY …

FAMOUS CAJUN SHRIMP AND GRITS – A COUPLE COOKS

CAJUN GARLIC BUTTER SHRIMP | THE RECIPE CRITIC

EASY SHRIMP ÉTOUFFéE - THE SEASONED MOM

CAJUN SHRIMP ÉTOUFFéE RECIPE - LITTLE SPICE JAR

CAJUN SHRIMP RECIPE {ONLY 5 MINUTES} | THE RECIPE CRITIC

CAJUN-STYLE SHRIMP GUMBO RECIPE | ALTON BROWN

EASY CAJUN SHRIMP – A COUPLE COOKS

BEST CAJUN SHRIMP PASTA (CUSTOMIZABLE HEAT AND NO CREAM OPTION)

PAPA ED'S SHRIMP AND GRITS RECIPE - TODAY

WITH CHEF DOROTHY OVERSTREET'S GENIUS OVEN ROUX TRICK, ANYONE CAN …

SHRIMP ÉTOUFFéE {CLASSIC CAJUN RECIPE} - CHEF DENNIS

BLACKENED SHRIMP PASTA | RECIPE | SHRIMP RECIPES FOR DINNER, CAJUN ...

CAJUN SHRIMP - THE COZY COOK

You'll also love

Related Search