Crawfish Or Shrimp Cocktail Recipes

JUSTIN WILSONS CRAWFISH OR SHRIMP COCKTAIL

Make and share this Justin Wilsons Crawfish or Shrimp Cocktail recipe from Food.com.

Provided by HELEN PEAGRAM

Categories Crawfish

Yield 6 serving(s)

Number Of Ingredients 9

Justin Wilsons Crawfish or Shrimp Cocktail image

Steps:

Combine all ingredients to make sauce.
Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce.

Nutrition Facts : Calories 56.4, Fat 1.1, SaturatedFat 0.4, Cholesterol 1.5, Sodium 642.9, Carbohydrate 11.4, Fiber 1.5, Sugar 6.9, Protein 1.6

Ingredients

1/2 cup Heinz Chili Sauce
1/2 cup catsup
1/2 cup horseradish
1 tablespoon Lea & Perrins Worcestershire Sauce
1/2 teaspoon salt
1 tablespoon lemon juice or 1 tablespoon lime juice
1/2 cup parsley, chopped fine
to taste louisiana hot sauce
to taste crawfish or to taste shrimp, Boiled

SHRIMP AND CRAWFISH CREOLE

This is an easy and fun recipe and semi-quick to cook. There are so many different ways of preparing this dish, and this is how my grandmother taught me. Bon Appétit!

Provided by Chef ArronA

Categories Stew

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Shrimp and Crawfish Creole image

Steps:

In med. sauce pot sauté onions, bell pepper, garlic, celery and butter.
Add shrimp and crawfish, cover and cook over med.
heat until shrimp and crawfish are cooked down and pink.
Add tomato paste and sauce, cook about 30-40 minute over low-med heat.
Add parsley and green onions.
Cook another 5 minute.
serve over hot rice.

Ingredients

1 lb small shrimp (frozen ok)
1 lb crawfish tail
1 large onion, chopped
1 large bell pepper, chopped
1 stalk celery, chopped
1 bunch parsley sprig, chopped
1 bunch green onion, chopped
1 (6 ounce) can tomato paste
2 (14 ounce) cans tomato sauce
1/2 cup butter
2 garlic cloves, chopped

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE

An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.

Provided by RHONDA35

Categories Etouffee

Time 1h10m

Yield 6

Number Of Ingredients 14

Cajun Crawfish and Shrimp Étouffée image

Steps:

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g

Ingredients

⅓ cup vegetable oil
¼ cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
⅓ teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp, peeled and deveined