SHRIMP LAFAYETTE
I found this recipe in our local newspaper, submitted by a very well know chef. The preperation and ingredients make for a great special occasion meal. Very tasty, you can taste the spices, but they do not over power the delicate taste of the shrimp. I use fresh large Gulf Shrimp for this dish. Do not use the frozen precooked shrimp, they will get rubbery.
Provided by cajunhippiegirl
Categories Creole
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a medium skillet over medium-high heat.
- Add olive oil.
- Toss shrimp into skillet and add blackening season, garlic and shallots.
- Cook for approximately 30 seconds.
- Deglaze pan with white wine and sherry, remove shrimp and set aside.
- Add hot sauce, Worcestershire sauce and mustard.
- Reduce to paste-like consistency.
- Add heavy cream and reduce to sauce consistency.
- Add shrimp back to sauce.
- Cut heat and add in butter.
- Stir butter until well incorporated.
- Serve or hot rice or pasta with crispy french bread and a salad if you want.
Nutrition Facts : Calories 622.5, Fat 42.1, SaturatedFat 15.4, Cholesterol 289.7, Sodium 438.9, Carbohydrate 6.8, Fiber 0.1, Sugar 1.7, Protein 25.1
SHRIMP LAFAYETTE
Sweet and spicy shrimp with pasta....YUMMY!! I haven't tried this one yet, because I just found it in my Southern Living Cookbook, but my parents live in Lafayette, Louisiana so I feel obligated. OH and it sounds really good too!
Provided by SkinnyMinnie
Categories Cajun
Time 1h1m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel shrimp, reserving the shells. Devein shrimp if desired, and set aside.
- Combine the shrimp shells, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper in a medium saucepan; bring to a boil.
- Reduce heat and simmer, uncovered, for 15 minute.
- Pour the stock through a strainer into a bowl and discard the shells. Set aside 1/4 cup shrimp stock for other uses, if desired.
- Cook shrimp in 1 Tbs butter in a large saucepan over medium-high heat, stirring constantly, 3 min or until shrimp turn pink.
- Remove shrimp from pan, set aside and keep warm.
- Cook the bell pepper, onion and jalapeno in remaining 1 Tbs butter in pan over medium-high heat, stirring constantly for 5 min or until vegetables are tender.
- Stir in remaining 1/2 tsp salt and 1/4 tsp ground black pepper, tomato, brown sugar, red pepper, white pepper, and garlic; cook for 5 min, stirring occasionally.
- Add the reserved 1/4 cup shrimp stock and cook for 5 min, stirring occasionally.
- Add the shrimp and cook until mixture is thoroughly heated, stirring occasionally.
- Serve over linguine.
Nutrition Facts : Calories 259.4, Fat 8.7, SaturatedFat 4.2, Cholesterol 230.6, Sodium 843.3, Carbohydrate 14.6, Fiber 3.4, Sugar 7.7, Protein 31
SHRIMP & LINGUINE FRA DIAVOLO
Steps:
- Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
- Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
- Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
SHRIMP LAFAYETTE
Serve over hot paste or rice. I have not made this, but it look good in the photo. Shrimp Stock Recipe included. Pol Martin Cookbook.
Provided by daisygrl64
Categories Vegetable
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- First make the shrimp stock:.
- pour water into saucepan , add shells from shrimp and season with salt and pepper. boil for 15 minutes and strain liquid, set aside.
- heat half of butter in cast iron pan over med heat. add onions and both peppers. cook 10 minutes over low heat, stirring occasionally.
- add tomatoes, garlic, spices and brown sugar. mix well and cook 10 minutes over low heat.
- incorporate shrimp stock and continue cooking 10 mintes. stirring occasionally. remove from heat and set aside.
- heat remaining butter in frying pan over med heat, add shrimp and cook 3-4 minutes. mix once durning cooking.
- add shrimp to tomato mixture, mix and let simmer 2 minutes over low heat.
- serve over hot pasta or rice.
Nutrition Facts : Calories 252, Fat 8.6, SaturatedFat 4.2, Cholesterol 231.3, Sodium 262.8, Carbohydrate 12.8, Fiber 3, Sugar 6.2, Protein 30.9
LOUISIANA JAMBALAYA
My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.
Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
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