Dirty Shrimp Recipes

SPICY NEW ORLEANS SHRIMP

Steps:

• Peel and devein the shrimp.
• Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
• Remove skillet from the heat and let cool for a couple minutes.
• Add the shrimp and toss it around so that it's fully immersed in the sauce.
• Cover with foil and refrigerate for at least 30 minutes to 4 hours.
• Preheat oven to 400 degrees.
• Bake shrimp for 10 to 15 minutes.
• Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.

DIRTY SHRIMP

Steps:

• 1. Melt butter in a heavy skillet over medium heat. Add Worcestershire and next 7 ingredients. Cook for 1 minute.
• 2. Add shrimp and cook for 2-3 minutes, stirring to coat evenly.
• 3. Add beer and cook 1 minute longer.
• 4. Serve with French bread for dipping or with pasta or rice.

DIRTY SHRIMP IN BUTTER-BEER SAUCE

Steps:

• Saute garlic and herbs in butter until garlic is slightly browned.
• Add shrimp, stirring constantly, until shrimp are pink and done.
• Pour in beer, simmer 1 minute more, and serve!

DIRTY BROWN RICE WITH SHRIMP

Steps:

• Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.
• When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat. Add the oil, onions, green pepper, celery, bay leaf and garlic. Sauté on medium-low heat until soft, about 5 minutes. Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper. Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes.
• When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.

DIRTY RICE WITH SHRIMP

Steps:

• Heat 1 Tbsp of oil at medium. Add pork and cook until no longer pink (2 minutes).
• Reduce heat to medium low and add remaining oil. Add onion, celery, bell pepper and garlic. Cover and cook, stirring occasionally, until veggies start to soften (about 5 minutes).
• Stir in cayenne, paprika, oregano, bay leaf, salt, black pepper and rice. Cook and stir for 1 minute.
• Add broth. Bring to boil, reduce heat and simmer, covered for 15 minutes.
• Turn heat back up to medium and stir in shrimp. Cover and cook for 2 minutes.
• Remove pan from heat and let stand covered until rice and shrimp are done (about 5 minutes).
• Remove bay leaf and stir in scallions.

DIRTY SHRIMP IN BUTTER-BEER SAUCE RECIPE - (4.5/5)

Steps:

• Sauté garlic and herbs in coconut oil until garlic is slightly browned. Add shrimp stirring constantly until shrimp are pink and done. Pour in beer, simmer 1-2 minutes. Serve and enjoy!!

DIRTY RICE WITH SAUSAGE AND SHRIMP

Steps:

• Heat oil over medium-high heat in a deep, heavy skillet with a close-fitting cover.
• Add diced onion, celery, diced bell pepper, and garlic, and saute until well-browned, stirring often.
• Add sausage and chicken livers. Cook, stirring often, until sausage is well-browned.
• Add reserved liquid from mushrooms and scrape bottom of pan.
• Add thyme, red pepper flakes and black pepper. Stir in mushrooms, chopped onion, and chopped bell pepper. Cook until onions are slightly softened.
• Stir in rice. Cook, stirring, about 1 minute.
• Add stock, stir, and add shrimp.
• Reduce heat to very low. Cover tightly and simmer until liquid is absorbed and rice is cooked, about 40 minutes.
• Let stand 5 minutes before serving.

NEW ORLEANS-STYLE SHRIMP AND RICE

Steps:

• Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
• Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
• Sprinkle shrimp with parsley, and serve over rice.

HOT DIRTY SHRIMP

Steps:

• (In a 5 quart skillet with a good sealing lid) Brown the sausage over medium heat until it just starts to carmelize/crisp some of the smaller chunks of meat. Add the dirty rice mix directly to the browned meat and add either the recommended amount of water or use chicken broth for enhanced flavor. Bring to a boil then cover and simmer according to the dirty rice directions (20-25 minutes) After the rice has simmered for 15 minutes melt 2 Tblsp of the butter in a 12" skillet over medium heat and add the seasoning. When the butter begins to bubble add the shrimp and cook for about 4 minutes per side or until the shell turns dark pink. Make some toast. Flip the shrimp and cook for 4 minutes or until the shell turns dark pink. The shrimp shells will expand and spread open moderately. Plate the shrimp (6ea) and add the last Tblsp of butter to the pan to deglaze then drizzle over the shrimp. Squeeze a lemon wedge over the shrimp. Add a generous portion of the rice to the plate (about 2 cups). Add the toast and serve with a chilled Riesling or other light white wine. Use a steak knife and fork to cut the shrimp from inside the shell leaving the shell intact. You can cut bite size pieces as you go or remove it as a whole piece at one time