PANCETTA WRAPPED BAYOU LA BATRE SHRIMP WITH RIKARDS MILL YELLOW CORN GRITS AND GRILLED HEIRLOOM TOMATOES
Steps:
- Pancetta Wrapped Shrimp:
- To prepare the shrimp, shell and devein, leaving the head on and reserving shells for the Shrimp Reduction. Slice the pancetta or have your grocer slice it for you the same thickness as slab bacon. Wrap the flesh part of each shrimp with the pancetta. To cook the shrimp, season the shrimp with lemon pepper and saute over medium heat until the pancetta is golden brown and crisp. Deglaze the pan with Worcestershire and reduce to coat the shrimp. Reserve for plating.
- Yellow Corn Grits:
- To cook the grits: Bring the milk, water and jalapenos to a simmer over medium heat. Add the grits and butter; simmer until tender adding additional water if needed, stirring occasionally. When grits are tender, finish with mascarpone cheese and season with salt and pepper. Reserve warm for plating.
- Shrimp Reduction:
- In a small saucepan sweat the shallot, corn cobs and shrimp shells in whole butter until orange. Add tomato paste and caramelize. Deglaze with white wine and reduce. Add shrimp stock and simmer for 1/2 hour. Strain, reduce by 1/2 and finish with whole buerre manie - buerre manie is made by combining the whole butter with the flour. Reserve for plating.;
- To garnish the plate:
- Fry okra in 350 degrees F oil until golden. Grill heirloom tomatoes. Place tomatoes and okra in the middle of the plate, spoon grits on top of the okra and tomatoes, arrange shrimp around the plate. Sprinkle shaved fennel, fronds and parsley on top of dish.
BAYOU SHRIMP
Categories Appetizer Sauté Low Carb Quick & Easy Shrimp Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium heat. Mix in water, lemon juice, pepper, rosemary, paprika and Worcestershire sauce. Simmer sauce until reduced to 1/2 cup, about 3 minutes. Season with salt. Add shrimp to sauce. Cover pan; cook until shrimp turn pink and are just cooked through, about 4 minutes.
- Transfer shrimp and sauce to shallow bowls, dividing equally, and serve.
BLEND OF THE BAYOU
My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts : Calories 366 calories, Fat 23g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 981mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
BAYOU SHRIMP CREOLE
This is the ultimate Creole sauce which will take you some time to prepare. It's not the instant variety. But your results will make you very happy. Use shrimp or chicken, or crawfish. This is happy food! Serve over hot, white rice and if you have a heavy hand with the Tabasco, serve with ice cold Abita Amber beer. The leftover sauce can be mixed the next day with some smoked sausage, diced chicken, and the leftover rice for a great jambalaya. Just mix all that together and pop in the oven for 30 minutes.
Provided by Penny Stettinius
Categories Stew
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
- Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
- Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
- Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
- Simmer 30 minutes, stirring occasionally.
- Add the wine and reduce by half, another 15 minutes.
- Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
- Taste all along the way, re-season according to your tastes.
- I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
- As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
- Add the green onions, and parsley and serve over rice.
BAYOU SHRIMP CASSEROLE
This casserole is DELICIOUS. It comes from "The Official Louisiana Seafood & Wild Game Cookbook". ** See Variation Below**
Provided by kellychris
Categories Cajun
Time 40m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion and garlic in butter.
- Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
- When melted, add onions and garlic and mix well.
- Add shrimp, rice, & brocolli (be sure to drain well).
- Mix well.
- Sprinkle with bread crumbs. Brown, if desired.
- Mushrooms can be added to top of soup/cheese, if desired.
- VARIATION:.
- Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.
BAYOU SHRIMP
Make and share this Bayou Shrimp recipe from Food.com.
Provided by Lvs2Cook
Categories Cajun
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Mix cayenne, black pepper, salt, thyme, rosemary, basil and paprika in a small bowl.
- Peel and devein shrimp leaving tails intact.
- Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking.
- Add the garlic, Saute for 20 seconds until a pale golden color.
- Stir in shrimp, Worcestershire sauce and lemon juice. Season with 2 tbsps of the spice mixture or to taste.
- Saute for 30 seconds.
- Add the beer and simmer for 1 minute or until shrimp turn pink.
- Remove from heat and add the butter, stirring until melted.
- Pour into a serving bowl and serve with the bread for dipping.
Nutrition Facts : Calories 844.2, Fat 26.8, SaturatedFat 13, Cholesterol 391.4, Sodium 2626.7, Carbohydrate 86.1, Fiber 5.2, Sugar 3.1, Protein 60.5
BAYOU BBQ SHRIMP
Have your own shrimp boil at home! Or something a little less messy! This recipe is terrific for entertaining too! I tore it out of a magazine at my hair dressers salon! The little card doesn't show the magazine name, but I know it had "cuisine" in the title!
Provided by DustyPyatt
Categories Very Low Carbs
Time 20m
Yield 4-6 main course, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Make seasoning by mixing all of the spices together (salt - rosemary).
- Make BBQ shrimp:.
- Heat butter in a large skillet over moderate heat unitl foam subsides.
- Add the shrimp, garlic, seasoning mixture, beer and Worc sauce and simmer, stirring occasionally, for 5 minutes. Serve with lots of French bread to soak up all the sauce.
BAYOU SHRIMP WITH LEMON-ROSEMARY AIOLI
A cool and creamy garlic mayonnaise complements sizzling seasoned shrimp.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 32
Number Of Ingredients 11
Steps:
- In small bowl, mix aioli ingredients until well blended.
- Heat 12-inch nonstick skillet over medium-high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3 to 5 minutes, stirring frequently, until shrimp are pink.
- To serve, place shrimp and any cooking juices on serving platter. Arrange sprigs of rosemary and lemon wedges on platter. Serve with aioli and if desired, toothpicks.
Nutrition Facts : Calories 45, Carbohydrate 0 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 0 g, TransFat 0 g
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