Louisiana Shrimp Recipes

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Steps:

• In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
• Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. , Place shrimp in a large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink, stirring once. Serve warm with a slotted spoon.

Steps:

• Crunch up the rosemary and thyme using fingers.
• Place all ingredients, except shrimp and french bread, in a large pot.
• Simmer this mixture for 2 1/2 hours.
• Five minutes before serving add shrimp and cook about 3-4 minutes or until shrimp is done.
• Serve shrimp with broth and toasted French bread for sopping the broth.

Steps:

• Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. , Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.

Steps:

• Combine and prepare ingredients.
• Set up a high pressure burner, propane tank, and a 40 quart/10 gallon pot.
• (I have an old Miller Lite Keg,16 gallons, with the top cut out, and an old Ford hub cap to cover the hole, that I use.).
• Add the water to the pot and bring it to a roiling boil.
• When the water is ready, drop in the salt, cayenne pepper, onions, garlic, lemons, Frank's seafood boil.
• Boil together all the seasonings ingredients for about 15 minutes to create a rich seafood-boiling stock.
• Put the potatoes in the pot, let the water come back to a boil, and boil the potatoes for 10 minutes.
• After 10 minutes, put the corn into the pot, let the water come back to a boil, and boil them for 5 minutes.
• This technique is known as "back-timing" and is used to make sure every ingredient in the pot comes out perfectly "at the same time".
• Now it's time to add the shrimp. put them ALL into the pot, stir them around briskly (I have a small boat paddle -perfect for this and you don't burn you self) let the water come back to a boil, and boil them for exactly two minutes. When that happens: Immediately turn off the fire, remove the pot from the hot burner grate, and drop into the pot - evenly over the shrimp (which at this point will all be floating) the bag of ice. You will notice at this point that all the shrimp will immediately sink to the bottom of the pot! This is when they start picking up the seasoning (that doesn't happen while they are boiling).
• Now let the shrimp "soak" in the spicy water for at least 12 minutes. After that time, you can begin sampling them, like every 5 minutes or so afterwards, until they "spitefully" and perfectly suit "your" taste.
• All that's left to do is to spread newspaper out on the table, remove all the shrimp from the pot, drain them thoroughly, then place them on the newspaper right down the center of the table, along with the cocktail and remoulade sauces.(see my red sauce for boiled shrimp- knock your sox off - but you can still eat the shrimp).
• Mangia! Welcome to summertime in the backyard!
• This recipe can be doubled while still maintaining both the flavor and seasoning intensity. You can use a natural gas hookup to boil seafood in your back yard, but propane creates a hotter flame and brings the water to a boil much faster.
• Whenever you buy a new propane tank assembly specific for boiling, make sure you get one with a "high pressure regulator." the low pressure kind won't give you the intensity of heat you need to boil volumes of water.