Shrimp In Cajun Beer Broth Recipes

VOODOO SHRIMP CREOLE

Voodoo Shrimp Creole image

Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal.

Provided by Jessica Formicola

Time 30m

Number Of Ingredients 26

Ingredients

2 teaspoons paprika
1 teaspoon Kosher salt
2 teaspoons ground white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1 tablespoons butter
1/2 cup white onion (, grated or finely minced (about 1/4 onion))
2 cloves garlic (, grated or finely minced)
12 ounces dark beer (, lager or stout)
1 cup vegetable or seafood broth
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
1-4 tablespoons brown sugar (, see note)
2 bay leaves
15.5 ounce petite diced tomatoes (, drained)
1 pound shrimp (, tails on and deveined)
1/2 cup heavy cream
4 cups rice (, cooked)
celery leaves (, optional for garnish)
parsley (, chopped for garnish )

Steps:

In a small bowl, combine paprika, Kosher salt, garlic powder, white pepper, onion powder, cayenne pepper, oregano, thyme and basil. Set aside.
Heat butter over medium heat in a large skillet.
Add white onion and garlic. Saute for 2-3 minutes, or until it starts to resemble and paste or mush.
Add dry spice mixture, blending together until fragrant, about 2 minutes.
Deglaze pan with dark beer, scraping the browned bits from the bottom of the pan. Bring to a low simmer.
Add broth, hot sauce, Worcestershire sauce, lemon juice, brown sugar, bay leaves and tomatoes. Simmer on medium-low heat for 10 minutes, or until sauce has reduced by half.
Remove bay leaves.
Add raw shrimp, cooking until they curl and turn pink, approximately 4 minutes.
Stir in heavy cream over low heat until fully incorporated.
Dive into 4 servings, each with 1 cup cooked rice. Garnish with celery leaves.
If you've tried this recipe, come back and let is know how it was!

Nutrition Facts : Calories 1032 kcal, Carbohydrate 170 g, Protein 40 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 334 mg, Sodium 1990 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

CAJUN SHRIMP

Cajun Shrimp image

These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. -Donna Thomason, El Paso, Texas

Provided by Taste of Home

Categories Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.

Nutrition Facts : Calories 131 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 430mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

OLD BAY® SEAFOOD BOIL

Old Bay® Seafood Boil image

This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.

Provided by Brian Sapp

Categories Meat and Poultry Recipes Pork Sausage

Time 1h30m

Yield 14

Number Of Ingredients 14

Ingredients

4 lemons, halved
2 medium sweet onions (such as Vidalia®), quartered
4 serrano chiles, split in 1/2 lengthwise and seeds and membranes removed
2 bunches fresh thyme, tied with string
2 heads garlic, peeled and halved
1 ⅔ cups seafood seasoning (such as Old Bay®), or more to taste
6 teaspoons kosher salt, or more to taste
6 bay leaves
3 pounds medium red potatoes, cut in 1/2
5 (13 ounce) packages smoked kielbasa sausage, cut into 2-inch pieces
6 ears sweet corn, halved
30 littleneck clams, scrubbed
4 pounds jumbo shrimp, deveined, tail on
2 ½ pounds Alaskan king crab legs

Steps:

Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.

Nutrition Facts : Calories 737.9 calories, Carbohydrate 35.3 g, Cholesterol 323.6 mg, Fat 42.8 g, Fiber 5.3 g, Protein 52.8 g, SaturatedFat 19.4 g, Sodium 5130 mg, Sugar 5.4 g

CAJUN SHRIMP BOIL

Cajun Shrimp Boil image

In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ''Nothing about any of this is subtle - people standing around the pot should sneeze and cough.'' The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it's a simple - and extraordinarily fun - way to feed a crowd. Just remember to heed Austin's advice: ''Don't be afraid of cayenne. Don't be afraid to let your nose run.''

Provided by Samin Nosrat

Categories seafood, main course

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

3 (3-ounce) Louisiana or Zatarain's brand seafood-boil seasoning pouches
1/4 cup cayenne-pepper powder
1 1/2 cups kosher salt (or 2/3 cup fine sea salt)
2 yellow onions, peeled and halved through root
3 celery ribs, cut into 3-inch pieces
2 lemons, quartered
4 heads garlic
6 ears corn, shucked and cut into 3-inch pieces
2 1/2 pounds small (2-inch) red potatoes
2 12-ounce kielbasi, cut into 3-inch pieces
6 pounds shrimp, preferably with shells on

Steps:

Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
Lay corn on a baking sheet in a single layer, then place in freezer.
Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1326 milligrams, Sugar 6 grams, TransFat 0 grams

CAJUN SHRIMP SKILLET

Cajun Shrimp Skillet image

There's plenty of sauce with these shrimp-I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth. -Mark Oppe, North Pole, Alaska

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons butter
2 garlic cloves, minced
1/2 cup amber beer or beef broth
1 teaspoon Worcestershire sauce
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon dried oregano
1 pound uncooked large shrimp, peeled and deveined
Hot cooked grits, optional

Steps:

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Stir in beer, Worcestershire sauce and seasonings; bring to a boil. Add shrimp; cook until shrimp turn pink, 3-4 minutes, stirring occasionally. If desired, serve over grits.

Nutrition Facts : Calories 186 calories, Fat 10g fat (6g saturated fat), Cholesterol 160mg cholesterol, Sodium 505mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

SHRIMPIN DIPPIN BROTH - BUBBA GUMP SHRIMP CO.

Shrimpin Dippin Broth - Bubba Gump Shrimp Co. image

This is one recipe I NEVER want to lose! Prepared on Eyewitness News Midday by Dave Trombetta of the Bubba Gump Shrimp Co. so it's definitely OK to post & share. This is one of the most delicious Shrimp recipes. I love it because you get plenty of broth to sop up with your bread, and it's SO flavorful. Definitely Cajun, so not for people who don't like spicy food. Enjoy & please post reviews! Cooking time may vary, based on type of rice you choose to serve, so cooking time does not include rice cooking time. Preparation time assumes you have shrimp that has been peeled and deveined for you. Cooks very quickly! I made this recently and doubled it, but I found that the flavor was diluted. If anyone makes this and is able to successfully double/triple the recipe with the same amount of flavor, pls post in your comment/review. I personally would like to have MORE broth than what this makes just like you get at the restaurant. It is spicy!

Provided by DoveChocolatierinKY

Categories One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb medium shrimp, peeled and deveined (frozen is okay)
1 fresh baguette
1 cup cooked white rice
lemon wedge (optional)
2 tablespoons butter
1/2 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon cajun seasoning
1/2 tablespoon minced garlic
1/2 tablespoon butter
12 ounces clam juice
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon cajun seasoning
1 teaspoon minced garlic
1 chicken bouillon cube
1/4 teaspoon sugar

Steps:

To prepare the broth:.
Sauté pepper, Cajun seasoning, and garlic in butter for approximately 5 minutes over medium heat.
Add remaining ingredients.
Bring to boil.
Turn down to simmer and leave on stove until ready to serve.
Shrimp preparation:.
Melt butter in pan and add shrimp, Worcestershire sauce, pepper, Cajun seasoning and garlic, and cook to medium rare.
Add the broth and bring to a simmer.
Serve in large bowl over rice with baguette and lemon wedges.

CAJUN SHRIMP

Cajun Shrimp image

Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.

Provided by SlimCookins

Categories Seafood Shellfish Shrimp

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

1 teaspoon paprika
¾ teaspoon dried thyme
¾ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or more to taste
1 ½ pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil

Steps:

Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 0.9 g, Cholesterol 258.9 mg, Fat 5 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.9 g, Sodium 443.2 mg, Sugar 0.1 g

DIRTY SHRIMP IN BUTTER-BEER SAUCE

Dirty Shrimp in Butter-Beer Sauce image

Herby, spicy shrimp with a kick, in a buttery-beer "sauce". Fast, easy and delicious, serve as an appetizer, or a dinner over rice or with lots of crusty French bread to soak up all the tasty, herbalicious sauce!

Provided by EdsGirlAngie

Categories Very Low Carbs

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs shrimp, shelled and deveined
4 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1/2 cup beer

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!

SHRIMP BROTH

Shrimp Broth image

Provided by Pierre Franey

Categories easy

Time 20m

Yield about 6 cups

Number Of Ingredients 7

Ingredients

Shells from 2 pounds of raw shrimp
6 cups water
6 peppercorns
1/2 cup coarsely chopped onion
1 rib celery, coarsely chopped
1 bay leaf
Salt to taste if desired

Steps:

Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids.

BEER-BOILED SHRIMP

Beer-Boiled Shrimp image

This was my stepfather's crowd-pleasing recipe. It's simple to make, and the longer the shrimp sit, the better! You can prepare the shrimp a day ahead, refrigerate, and reheat before serving. The leftover liquid can be frozen and used to make great gumbo.

Provided by Nita Rockwell Minto

Categories Seafood Shellfish Shrimp

Time 1h10m

Yield 6

Number Of Ingredients 5

Ingredients

1 pound butter
1 large onion, chopped
1 tablespoon salt
5 pounds large shrimp in shell (21 to 25 per lb), peeled and deveined
3 (12 fluid ounce) bottles beer

Steps:

Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.

Nutrition Facts : Calories 1030.1 calories, Carbohydrate 12.1 g, Cholesterol 737.8 mg, Fat 67.9 g, Fiber 0.4 g, Protein 78.6 g, SaturatedFat 40.1 g, Sodium 2166.6 mg, Sugar 1.1 g

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