New Orleans Shrimp Toss 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.

NEW ORLEANS-INSPIRED BBQ SHRIMP

Steps:

• Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
• Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3 to 4 minutes. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1 to 2 minutes more. Scatter the scallions over top and serve.

NEW ORLEANS SHRIMP TOSS

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 SPICY SHRIMP

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.

QUICK & EASY NEW ORLEANS SHRIMP

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.

GRILLED NEW ORLEANS-STYLE SHRIMP

Steps:

• Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact.
• Make an incision along length of back where shells are cut and devein, leaving shells in place.
• (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
• While shrimp marinate, prepare grill for cooking.
• If using a charcoal grill, open vents on bottom of grill, then light charcoal.
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
• If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
• Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
• Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
• Cooks' note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
• Makes 4 main-course servings.

NEW ORLEANS SHRIMP, OKRA, AND TOMATO SAUTé

Steps:

• Toss shrimp and 1 1/2 teaspoons Cajun seasoning in medium bowl to coat. Cook bacon in large nonstick skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add flour to drippings in skillet. Stir constantly until roux is very dark brown, about 5 minutes. Add okra and cherry tomatoes. Stir in remaining 1 1/2 teaspoons Cajun seasoning. Cook 1 minute. Add clam juice and allspice. Boil until sauce is thick, stirring often, about 3 minutes. Add shrimp. Sauté shrimp until just opaque in center, about 5 minutes. Season to taste with salt and pepper. Mix in chopped green onions and cooked bacon. Serve.

NEW ORLEANS BBQ SHRIMP

Steps:

• Toss the shrimp with the Cajun seasoning in a medium bowl. Set aside.
• Heat the canola oil in a large saucepan over medium-high heat. Once it's hot, toss in the garlic, and sauté until golden, about 3 or 4 minutes. Add the shrimp to the pan, and cook until they turn bright pink, about 1 minute more. Remove the shrimp from the pan with a slotted spoon, and set aside on a plate. Pour in the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns; bring to a simmer, and cook for 15 minutes, until the liquid is slightly thickened.
• Whisk the cubes of butter into the sauce, and once it's melted, add the shrimp to finish cooking, about 2 minutes more. Serve the shrimp and sauce in bowls with loads of crusty bread for dipping.

GRILLED NEW ORLEANS-STYLE SHRIMP

Steps:

• Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
• While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
• Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.