Sauteed Louisiana Style Gulf Shrimp Recipes

SAUTEED LOUISIANA STYLE GULF SHRIMP

Steps:

• 1. Melt butter in large saute pan over medium heat. Saute garlic and onion, bell pepper, seasoned salt and Old Bay seasoning until peppers are soft, about 3 minutes.
• 2. Add tomatoes, scallions and thyme. Season with salt and pepper amd cook until tomatoes soften slightly, about 1 min.
• 3. Turn heat to high and toss shrimp in saute pan until pink. Add flour until well combined. Add wine and lemon juice and cook on high for about a minute or until the sauce reduces slightly.
• 4. To serve, spoon shrimp and sauce onto beds of buttered rice and sprinkle with chopped chives.

CRAB AND SHRIMP SAUTE - LOUISIANA STYLE

Steps:

• Sauté onions and mushroom in oil.
• Add tomatoes, shrimp, crabmeat, tarragon, dill weed and Tabasco.
• Bring to simmer and cook just until shrimp are pink, about 5 or 6 minutes.
• Serve over white or brown rice.

BAYOU GULF SHRIMP GUMBO

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender., Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours., Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.

GRILLED SHRIMP LOUIE

Steps:

• Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
• Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.