Ezshrimppie Food
SHRIMP ETOUFFEE
Provided by Food Network
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 33
Steps:
- Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
- Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
- Serve immediately over steamed white rice and garnish with sliced green onion tops.
- Combine all ingredients thoroughly.
- Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
- Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
- Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
15 MINUTE SHRIMP SCAMPI
Truly delicious seafood/pasta dish that is nearly impossible to mess up & a great stand by for rushed dinners.
Provided by Ann B
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- start salted water boiling for pasta.
- heat olive oil.
- saute garlic& onions over high heat till onions start to turn clear.
- add wine, turn to medium heat& reduce for 5 minutes (alcohol smell will be gone) add shrimp till warmed through (start to curl up).
- stir in butter till melted.
- turn heat to lo/warm.
- salt& pepper to taste.
- cover till pasta is ready (2-3 minutes for angel hair to cook).
- serve together.
EZ SHRIMP PIE
A fast and easy recipe when you don't want to take the time to make homemade pie crust. You may use fresh or frozen shrimp, but parboil frozen shrimp before assembling. Pie may be made ahead and refrigerated until needed, then reheated. (9/15/07 Note: This recipe is over 20 years old and was made when my kids were little. Now I'd be more adventurous and use perhaps pepper jack shredded cheese or green chiles, or other add-ins,but this recipe pleased my family at the time. Of course, pinch the crescent rolls together when you put them in the pan, so they won't separate. Have fun experimenting with this easy and versatile dish.)
Provided by Mareesme
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 dg.
- Line pie plate with crescent rolls, reserving unused dough.
- Saute green pepper, celery and onion in butter.
- Mix with remaining ingredients and salt and pepper to taste.
- Pour into pie shell.
- Piece any remaining dough over pie, then dot with butter.
- Bake for 40 minutes or until crust is brown.
Nutrition Facts : Calories 526, Fat 30.8, SaturatedFat 17.1, Cholesterol 259.2, Sodium 796.9, Carbohydrate 31.7, Fiber 2.5, Sugar 3.7, Protein 29.9
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