Shrimp Louisianne Recipes

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.

SHRIMP LOUISIANNE

Steps:

• Melt margarine in heavy skillet.
• Saute vegetables.
• Add raw, peeled shrimp and saute a few minutes longer.
• Stir in flour, salt and chili powder.
• Add milk gradually and cook 5 minute over low heat.
• Add catsup and parsley.
• Cook, covered, 10-15 minutes.
• Serve over rice.

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 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.

SHRIMP LA LOUISIANA

Steps:

• 1. Cook Pasta acording to box rince and cool
• 2. get a cookie sheet and heat Butter & Dressing once butter is melted i added Shrimp and cook till shrimp are firm, depending on size of shrimp 5 to 15 min. i use a nice size.
• 3. if the dressing drys up a little add a shot of water to return some moister, remove shrimp from Dressing and mix Dressing to pasta add a little pasta at a time till you have the right mix
• 4. serve Shrimp over Pasta and any side dish will do.

LOUISIANA SHRIMP STEW

Steps:

• Brown flour in a non stick skillet over medium heat. After flour is brown, set aside.
• In another pot, melt butter and saute onion, green onion, garlic, celery, parsley until done.
• Add tomato paste and stir until mixed.
• Add browned flour, stirring until the mixture thickens. Add water if necessary to thin a little.
• Add remaining seasonings and shrimp. Cook over low heat for about 15 minutes or until the shrimp are done. Be careful not to overcook the shrimp.
• Serve over hot rice.

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.

LOUISIANA SHRIMP GUMBO

Steps:

• Preheat a large, heavy-bottomed stockpot over medium heat.
• Pour in the vegetable oil and, when it's smoking hot, gradually and carefully whisk in the flour, forming a "roux." Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it's very hot! This browning process weakens the roux's ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
• After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they've softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
• Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.