QUICK & EASY NEW ORLEANS SHRIMP
I've simplified my mom's Shrimp Creole-she made it for us growing up. Now it's effortless comfort food I make for my own family. -Crystal Milne, Urbana, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add onion, celery and pepper; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice.
Nutrition Facts : Calories 371 calories, Fat 10g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 720mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 6g fiber), Protein 24g protein.
NEW ORLEANS-STYLE SPICY SHRIMP
We have family members who attended college in New Orleans. This shrimp captures their favorite flavors from the Big Easy, with the right touches of spice and heat. -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a microwave-safe bowl, combine the first 8 ingredients. Microwave, covered, on high 2-3 minutes or until butter is melted; stir until blended., Divide shrimp and bay leaves between 2 ungreased 13x9-in. baking dishes. Add half of the lemon mixture to each dish; toss to combine., Bake, uncovered, 20-25 minutes or until shrimp turn pink, stirring halfway. Remove bay leaves. Serve with bread.
Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 211mg cholesterol, Sodium 940mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 25g protein.
NEW ORLEANS SHRIMP TOSS
I received this recipe last week in an e-mail from Campbell's. We enjoyed it so much served over cornbread that I had to share the recipe. Hope you enjoy it too!
Provided by Dreamgoddess
Categories Cajun
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein the shrimp.
- In a large bowl, combine the shrimp, 1 T of the oil, lemon juice, worcestershire and cajun seasoning.
- Heat the remaining 1 T oil in a skillet.
- Add the onion and garlic.
- Cook until tender.
- Add the cream of chicken with herbs soup, milk and paprika.
- Bring to a boil.
- Add the shrimp mixture to the skillet.
- Cover and cook on low heat for 5 minutes or until the shrimp are done.
- Serve the shrimp over cornbread or biscuits.
- Garnish with the fresh chives.
NEW ORLEANS-STYLE SHRIMP
This festive meal is packed with big, bold NOLA flavors. The key is using the shrimp shells to make a tasty Worcestershire-spiked broth-excellent for sopping up with toasted French bread!
Provided by Food Network Kitchen
Categories main-dish
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
- Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard the solids.
- Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
- Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.
NEW ORLEANS-STYLE BARBEQUED SHRIMP
Provided by Food Network
Categories main-dish
Time 42m
Yield 8 main course servings, or 12
Number Of Ingredients 17
Steps:
- Cook's Note: You can buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you use these, thaw them according to the package directions. If using fresh shrimp, you can ask the person at the fish counter to devein them for you in the shell. You can also do this yourself: Using kitchen shears, cut the shell along the vein and pull the vein out with your fingers. Or, you can just skip the deveining process. The vein won't hurt you.
- Combine 3 tablespoons of the chili powder and 1 tablespoon of the salt in a small bowl. Rub the shrimp with this mixture, making sure you rub some into the open cut where the shrimp as been deveined (if applicable) to season the shrimp inside the shell. Place the shrimp in a shallow, non-reactive pan, cover with plastic wrap and refrigerate while you make the sauce.
- In a saucepan set over medium-high heat, melt the butter. Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned. Add the ketchup, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the remaining 2 tablespoons chili powder and 2 teaspoons salt. Stir to mix. Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick. Remove from the heat, uncover, and cool to room temperature. Remove and discard the lemon slices and bay leaves. Pour 1 1/2 cups of the sauce over the shrimp. Toss to coat well. Cover and refrigerate the shrimp for 1 to 2 hours. Cover and refrigerate the remaining sauce separately and save for dipping.
- Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
- While the grill is heating, reheat the remaining sauce in a small, covered saucepan over very low heat, it will only take a few minutes. Watch the sauce carefully so that it doesn't burn.
- Remove the shrimp from the pan and discard the marinade. Grill the shrimp for 2 to 3 minutes per side, until the shells are orangey-pink. To test for doneness, take a shrimp off the grill, remove the shell and cut the shrimp in half: The flesh should be white and firm throughout.
- Serve with the warm sauce for dipping, and a large bowl for the shells.
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