SHRIMP AND CRAWFISH CAKES
Steps:
- Mix shrimp, crawfish, crackers, scallions, eggs, bell pepper, mayonnaise, 2 tablespoons olive oil, dry mustard, garlic powder, cayenne pepper, and seafood seasoning together in a bowl until well combined.
- Form mixture into patties that are about 3 inches in diameter and 1/2-inch thick. Cover with a light coating of panko bread crumbs.
- Heat 1/2 cup oil in a deep skillet over medium to medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 587.3 calories, Carbohydrate 42.1 g, Cholesterol 259.6 mg, Fat 34.4 g, Fiber 2 g, Protein 31 g, SaturatedFat 5.3 g, Sodium 773.9 mg, Sugar 1.2 g
SHRIMP AND CRAWFISH ETOUFEE
Steps:
- For the Etouffee: Heat a medium cast-iron skillet over medium heat and add the butter. Saute the trinity (peppers, onions and celery). Add the garlic, and saute until slightly tender. Add the Roux and deglaze with some rum to help break it down (it will flame up). Add 1 to 2 cups purified water to form a sauce. Add in the shrimp, crawfish, pepper, salt and thyme. Reduce the flame to a medium-low simmer. Add Mama's Green Creole Sauce. Stir constantly making sure the roux doesn't burn and is completely dissolved. Taste periodically to confirm desired taste. Simmer 10 to 20 minutes, until the etoufee reaches desired thickness.
- For Mama's Creole Herb Rice: Preheat the oven to 400 degrees F. Cook the brown rice in 1 cup water, covered, for 30 to 40 minutes.
- Cook the white rice in 1 cup water in a rice steamer.
- After both are cooked, empty the pans onto a cookie sheet. Mix the rice and toss with the oil, thyme and salt to taste.
- Drench the etoufee over the rice, and serve.
- Place 2 cups water, the lemon juice, oil, salt, garlic, jalapenos, green onions, yellow onions, bell peppers and parsley in a blender and process until a sauce is formed. If the blender is not large enough, you can make it in two batches.
- Heat the oil in a heavy skillet over low heat. Add the flour and stir until mixture is creamy and there are no lumps. Turn the heat down low and keep stirring until the mixture reaches the desired color (a medium or dark brown). Be careful and pay attention as not to burn the roux-- after it reaches a certain shade of brown it will begin to brown faster.
SHRIMP AND MAHI-MAHI CEVICHE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the chipotle-lime poached shrimp: Combine the chipotles, lime juice, wine and salt with 4 cups water in a pot and bring to a boil. Prepare an ice water bath.
- Add the shrimp to the boiling liquid, reduce the heat to medium and poach the shrimp for 4 minutes. Remove the shrimp from the poaching liquid and chill in the ice bath. Slice the shrimp lengthwise along the seam.
- Cool the poaching liquid and store the shrimp in the chilled poaching liquid until ready to use.
- For the ceviche: Remove the shrimp from the poaching liquid. Combine the mahi-mahi, jalapenos, cantaloupe, honeydew, red onions, and shrimp in a large bowl.
- In another bowl, whisk together the lime juice, grapeseed oil, salt, sriracha and pepper. Pour over the fish and shrimp mixture and mix well. Store in the refrigerator 10 minutes before serving.
- For Plating: Spread the cream cheese on the bottom of 6 martini glasses and use it to "glue" the glasses to the centers of 6 serving plates. Divide the ceviche among the glasses. Garnish each with 2 sprigs of watercress and spread 10 tortilla chips around each glass.
CRAWFISH SPRING ROLL
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h5m
Yield 6 rolls
Number Of Ingredients 17
Steps:
- For the aioli: In a bowl, whisk together the mayo, garlic, mustard, green onions, seafood seasoning and lemon juice. Blend until mixed well. Refrigerate until serving. For the spring rolls: Place the oil in a 1-gallon thick-bottomed saucepan and heat to 350 degrees F. Reduce the heat and hold at 350 degrees F until cooking.
- In a bowl, mix the cabbage, collard greens, cucumber, onions and sprouts. Season with the salt and pepper, and then blend with the crawfish and pork. Again, mix together.
- After mixing the filling, place the wrappers on a dry counter with points at 12, 3, 6 and 9 o'clock, forming a diamond. After laying out the wrappers, lightly brush the edges with the prepared slurry, then place 1/6 of the filling in the center of the wrapper.
- Next, bring the bottom point over the filling and press the tip down to seal the 6 o'clock point, then repeat with 3 and 9 o'clock point and again seal. Once the three points have been sealed, roll tightly from the bottom to top, and repeat the process with the remaining rolls. Next, place the rolls in the refrigerator for 30 minutes to help seal.
- After refrigerating, place in the fryer and cook until golden brown, 4 to 5 minutes, then remove from the oil. Allow to dry over paper towels, then slice in half and serve with the aioli.
SHRIMP AND CRAWFISH CREOLE
This is an easy and fun recipe and semi-quick to cook. There are so many different ways of preparing this dish, and this is how my grandmother taught me. Bon Appétit!
Provided by Chef ArronA
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
CRAWFISH STEW
Make and share this Crawfish Stew recipe from Food.com.
Provided by Tonkcats
Categories Stew
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy bottom pot, make a roux by adding flour to heated oil. Over low heat stir constantly until a deep golden brown. Take pot away from heat for fear of burning.
- Add onions, garlic and celery; cook about 5 minutes or until tender.
- Stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper. Cook over high heat, stirring until sauce simmers, then reduce heat again.
- While sauce is simmering, combine remaining water with crawfish fat in a large saucepot. Cook over high heat, stirring constantly until it comes to a boil.
- Add sauce to fat and water; let simmer 1 hour.
- Season with salt and pepper again if needed.
- Add crawfish tails, green onions and parsley.
- Serve in soup plate over a scoop.
Nutrition Facts : Calories 1148.3, Fat 109.8, SaturatedFat 14.3, Sodium 2406.9, Carbohydrate 39.6, Fiber 4.7, Sugar 8.6, Protein 5.9
SHRIMP ETOUFFE
This is another of my family favorites. I learned how to make this rich, shrimp stew when we lived in Louisiana. It is fast & simple to prepare and tastes great. I honestly almost always use the precooked frozen shrimp in this, as they are available year round. I am completely guessing on the prep and cook times - I know I can get this dish ready in under an hour from start to finish, including thawing the fish and chopping the veggies. The cooking goes very quickly. I serve this atop bowls of hot rice and make hot sauce available to add more heat to individual servings. If you happen to have cooked crawfish, you can use that as well.
Provided by HeatherFeather
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- If you are using fresh shrimp, peel and devein first; if using frozen precooked shrimp, you can thaw them right before using by placing the shrimp in a mesh colander and running them under cold water for about 5-10 minutes until thawed, stirring so they don't stick together- drain well.
- Keep shrimp cold until ready to use.
- Heat a large, deep skillet over medium-high heat.
- Melt butter in pan and sauté celery, bell pepper, green onion, and garlic until softened and lightly browned.
- Stir in flour until blended, then pour in soup, V-8, and salt.
- Cook until thick (you may need to lower temperature a bit), stirring often.
- Add remaining ingredients and cook until the shrimp are cooked through (they will turn pink and opaque- this only takes a few minutes) or, if using precooked seafood, just until the shrimp are heated through.
- Be careful not to overcook the shrimp or it will get tough.
- Ladle over hot, cooked rice.
Nutrition Facts : Calories 561.2, Fat 16.8, SaturatedFat 8.6, Cholesterol 259.6, Sodium 1372.5, Carbohydrate 70.1, Fiber 3.7, Sugar 6, Protein 31.2
LOUISIANA SHRIMP STEW
Make and share this Louisiana Shrimp Stew recipe from Food.com.
Provided by Melissa Spangler
Categories Cajun
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 157.8, Fat 2.8, SaturatedFat 1.3, Cholesterol 224.7, Sodium 361.9, Carbohydrate 7.5, Fiber 1.4, Sugar 2.6, Protein 24.9
CRAWFISH STEW
Make and share this Crawfish Stew recipe from Food.com.
Provided by Mary in LA.
Categories Stew
Time 45m
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- Best thing to use is an IRON POT Heat fat until melted in your iron pot.
- Add green peppers, celery, garlic,onions and saute until they are cooked.
- Add flour, blending very well, gradually add all seasonings,tomato sauce,water& crawfish tails.
- Simmer on very low heat.
- In 30 min's it will be done.
- You can serve over rice.
- I like it just plain with no rice.
More about "deep south shrimp and crawfish stew food"
SHRIMP OR CRAWFISH STEW - REALCAJUNRECIPES.COM
From realcajunrecipes.com
5/5 (9)Total Time 1 minCategory Main Dishes
- In a Dutch oven pot combine oil and roux. Cook slowly over medium heat stirring continually for approximately 35 to 45 minutes until the roux is similar to a dark copper penny color. If using store purchased roux, use approximately three-quarters of the jar.
- Once the copper color of the roux is achieved, add the onion, bell pepper and celery directly into the roux and cook down until veggies are soft. Start with two to three cups of water, add to the roux until the roux dissolves into a savory type gravy.
- Mix well and let mixture come to a soft boil, then reduce heat, cooking for an additional 30 minutes or more if needed. At this time you can adjust the roux or liquid if you need extra. Add the liquid gradually to allow the gravy to have a consistency that will stick to the rice. In addition, add the salt, white and black pepper, cayenne to taste, celery seed to the mixture along with the boiled eggs if using.
CRAWFISH STEW RECIPE BY ADMIN | IFOOD.TV
DEEP SOUTH DISH: SOUP, STEW, CHILI AND GUMBO RECIPES
From deepsouthdish.com
SHRIMP OR CRAWFISH STEW | REALCAJUNRECIPES.COM: LA …
From pinterest.com
DEEP SOUTH SHRIMP AND SAUSAGE RECIPE | MYRECIPES
From myrecipes.com
DEEP SOUTH DISH: CAJUN SHRIMP STEW
From deepsouthdish.com
CRAWFISH STEW | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
DINNER IDEAS SHRIMP, CRAWFISH, AND CORN STEW | RECIPES INSPIRATION
From recipesgrandma.com
DEEP SOUTH DISH, SHRIMP STEW, CAJUN DISHES - PINTEREST
From pinterest.com
HOW TO MAKE HOT SHRIMP, CRAWFISH, AND CORN STEW | RECIPES …
From recipesgrandma.com
170 DEEP SOUTH COOKING IDEAS | COOKING, RECIPES, FOOD
From pinterest.ca
CAJUN SHRIMP STEW | DEEP SOUTH DISH, SHRIMP STEW, CAJUN DISHES
From pinterest.ca
OKRA STEW WITH CHICKEN, SAUSAGE, SHRIMP AND CRAWFISH TAILS, ONION …
From cookingspecialhome.com
DEEP-SOUTH SHRIMP AND CRAWFISH STEW
From pinterest.nz
DEEP-SOUTH SHRIMP AND CRAWFISH STEW - PESCATARIAN RECIPES
From fooddiez.com
DEEP SOUTH DISH: CATFISH STEW
From deepsouthdish.com
SHRIMP AND CRAWFISH STEW : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
RECIPES / LOUISIANA SHRIMP STEW - FOOD NEWS
From foodnewsnews.com
RECIPE OF PERFECT SHRIMP, CRAWFISH, AND CORN STEW | RECIPES GURU
From recipesguru.netlify.app
EMERIL RECIPE: CAJUN SHRIMP STEW - FOOD NEWS
From foodnewsnews.com
CORN CHOWDER WITH SHRIMP - DEEP SOUTH DISH
From deepsouthdish.com
HOW TO SHRIMP, CRAWFISH, AND CORN STEW | RECIPES INSPIRATION
From recipesgrandma.com
OKRA STEW WITH CHICKEN, SAUSAGE, SHRIMP AND CRAWFISH TAILS
From geuria.info
CRAWFISH STEW RECIPE CAJUN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
DEEP SOUTH DISH: SEAFOOD RECIPES
From deepsouthdish.com
DEEP-SOUTH SHRIMP AND CRAWFISH STEW – RECIPES NETWORK
From recipenet.org
DEEP-SOUTH SHRIMP AND CRAWFISH STEW RECIPE - COOKING …
From cookingchanneltv.com
5 EASY DINNER SHRIMP, CRAWFISH, AND CORN STEW | HEALTHY RECIPES …
From recipeshealthy.info
DINNER IDEAS SHRIMP, CRAWFISH, AND CORN STEW | HEALTHY RECIPES IN …
From recipeshealthy.info
DEEP-SOUTH SHRIMP AND CRAWFISH STEW - MASTERCOOK
From mastercook.com
HOMEMADE SHRIMP, CRAWFISH, AND CORN STEW | RECIPES INSPIRATION
From recipesgrandma.com
CAJUN CRAWFISH STEW RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
THE BEST CRAWFISH IN WARRENTON - TRIPADVISOR
From tripadvisor.ca
THE BEST SHRIMP IN WARRENTON - TRIPADVISOR
From tripadvisor.ca
CREOLE SHRIMP AND SAUSAGE STEW RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love