Shrimp Or Crayfish Clemenceau Recipes

CREOLE CRAWFISH AND SHRIMP BOIL

Steps:

• Combine the potatoes, Creole seasoning, thyme, bay leaves, garlic, lemons, boil seasonings bag and onion with 6 quarts cold water in a 14-quart or larger pot with a colander insert. Cover and bring to a boil; reduce to a simmer and cook 10 minutes.
• Add the andouille and corn to the pot. Cover and simmer an additional 15 minutes. Add the crawfish, cover again and cook 10 minutes. Add the shrimp and stir to combine. Cover and cook for 4 to 5 minutes more. Carefully strain the seafood, sausage and vegetables and serve on a large table covered with newspaper. Season with salt or additional Creole seasoning.

SHRIMP CLEMENCEAU

Steps:

• In a heavy, deep pot or an electric deep-fryer, heat the vegetable oil to 360 degrees F. Add the potatoes, in batches, and fry until golden brown, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
• In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onion and season with 1/4 teaspoon of the slat and 1/4 teaspoon of the black pepper. Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and the cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, green peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, then add the butter and cook, stirring, for 1 minute.
• To serve, divide the mixture into 4 equal portions on serving plates and drizzle with the hollandaise.
• In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom of the bowl touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed.

SHRIMP AND CRAWFISH CREOLE

Steps:

• In med. sauce pot sauté onions, bell pepper, garlic, celery and butter.
• Add shrimp and crawfish, cover and cook over med.
• heat until shrimp and crawfish are cooked down and pink.
• Add tomato paste and sauce, cook about 30-40 minute over low-med heat.
• Add parsley and green onions.
• Cook another 5 minute.
• serve over hot rice.

BRENNAN'S SHRIMP CLEMENCEAU

Steps:

• Combine water, bay leaves, thyme, peppers, salt and cayenne in a large pot.
• Bring to a boil and simmer 25 minutes.
• Add shrimp and simmer until they turn pink, about 5 minutes.
• Drain, discarding liquid.
• Peel and devein shrimp; set aside.
• Heat oil to 375°F and fry potatoes until golden-brown.
• Drain on paper towels.
• Melt butter in a large skillet.
• Saute mushrooms, parsley and garlic until lightly browned.
• Add potatoes, shrimp and peas.
• Toss lightly over medium heat and serve piping hot.

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE

Steps:

• Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
• Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
• Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.