Louisiana Killer Shrimp Recipes

LOUISIANA STYLE SHRIMP

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.

LOUISIANA KILLER SHRIMP

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.

SPICY KILLER SHRIMP SOUP

Steps:

• Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
• Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
• Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
• Photograph Courtesy of Time Inc. Books/Alison Miksch.

KILLER SHRIMP

Steps:

• To make the butter, place the herbs, salt, pepper, garlic, and Worcestershire sauce in a bowl and whisk by hand until the ingredients are well incorporated.
• Transfer the mixture to a food processor and add one-quarter of the butter cubes. Process on high speed, slowly adding the remaining butter cubes one at a time until you can no longer see white pieces of butter.
• To make the shrimp, use a paring knife to make a slit up the back of each shell to faciliate easy peeling and to let the flavor in. Heat a skillet over medium-high heat. Place 8 tablespoons of the Cajun Butter in the hot skillet and allow to melt, being careful not to burn it. Toss in the shrimp and cook for 1 or 2 minutes. When they start to turn pink, turn them over and cook for another 1 or 2 minutes, being careful not to overcook. When almost fully cooked through, cover the shrimp with the ale and clam juice and reduce the heat to medium-low. Bring to a low simmer and cook for 15 minutes. Divide into bowls and serve with the baguette.
• note
• The extra Cajun butter can be reserved in a sealed container for future use. The butter goes well with grilled fish or steak.

COPYCAT KILLER SHRIMP

Steps:

• Combine all spices, partially crush and grind using a mortar and pestle or heavy bottom pan - just to partially crush spices, they should still be recognizable.
• Mix all spices and remaining ingredients except shrimp in a large pot, simmer partially covered for a minimum of one to two hours.
• Add shrimp, cook for approximately 5 minutes, or until shrimp is just pink and starting to curl. Allow to sit in broth for a few minutes off the heat.
• Serve in bowls with a lot of broth and a plate full of crusty bread for dipping.

LOUISIANA-STYLE SHRIMP BOIL

Steps:

• Fill a 20-quart pot three-quarters full with cold water; add spice mix, thyme, chili pepper flakes, lemon, and onions. Bring water to a rapid boil over high heat.
• Using tongs, carefully add shrimp to pot, and reduce heat to a simmer. Cook, stirring occasionally, until shrimp are opaque and shells are pink, about 7 to 10 minutes. Remove shrimp using a slotted spoon or strainer. Serve hot.

LOUISIANA GARLIC SHRIMP

Steps:

• Place shrimp in a 10x6 baking dish.
• Combine butter, garlic, and hot sauce in a small mixing bowl, stirring well.
• Pour over shrimp.
• Bake at 450 degrees for 10 minutes or until shrimp are opaque.
• Spoon shrimp mixture over toasted french bread.
• Sprinkle with chopped parsley.

KILLER SHRIMP

Steps:

• In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended.
• Remove from heat and let cool.
• Place sauce in a zip-lock bag; add shrimp.
• Refrigerate at least 8 hours or overnight.
• Preheat oven to 350°F.
• Place shrimp and sauce in a large shallow baking pan.
• Bake 10 to 15 minutes or until shrimp are opaque in center.
• Remove from oven.
• Serve with a crusty French bread for dipping in sauce.

KILLER SHRIMP SOUP

Steps:

• Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
• Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
• Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.

LOUISIANA SHRIMP

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.

LOUISIANA SHRIMP CREOLE II

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.

LOUISIANA BAKED SHRIMP

Steps:

• Place shrimp in a single layer in an ungreased 10x6x2-inch baking dish.
• Combine butter and next 7 ingredients in a saucepan.
• Cook over medium heat, stirring constantly, until butter melts.
• Pour over shrimp.
• Bake, uncovered, at 400 degrees for 6 to 8 mins or until shrimp turn pink.
• Serve with bread.