LOUISIANA BAKED SHRIMP
Make and share this Louisiana Baked Shrimp recipe from Food.com.
Provided by clw721
Categories < 30 Mins
Time 17m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Place shrimp in a single layer in an ungreased 10x6x2-inch baking dish.
- Combine butter and next 7 ingredients in a saucepan.
- Cook over medium heat, stirring constantly, until butter melts.
- Pour over shrimp.
- Bake, uncovered, at 400 degrees for 6 to 8 mins or until shrimp turn pink.
- Serve with bread.
LOUISIANA SHRIMP CASSEROLE
Steps:
- Preheat the oven broiler. Grease an 8x8 inch baking dish.
- Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
- Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
- Broil 5 minutes in the preheated oven, or until bubbly.
Nutrition Facts : Calories 571.7 calories, Carbohydrate 38.5 g, Cholesterol 249.9 mg, Fat 31.9 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 19 g, Sodium 1150 mg, Sugar 1.2 g
LOUISIANA STYLE SHRIMP
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
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 CASSEROLE
Seafood is a popular food in our area. Since crabs and shrimp are so plentiful in our bayous and rivers, they're used in a variety of recipes, like in this Louisiana Shrimp Casserole recipe. -Ethel Miller, Eunice, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. , Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.
Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 822mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
LOUISIANA-STYLE SHRIMP CASSEROLE
Spice up dinner with a peppy shrimp dish complete with a biscuit topper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.
- In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.
- Bake 20 to 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 320, Carbohydrate 29 g, Cholesterol 235 mg, Fat 2, Fiber 2 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 7 g, TransFat 1 1/2 g
LOUISIANA SHRIMP CREOLE II
Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.
Provided by Katrina Berry
Categories Seafood Shellfish Shrimp
Time 45m
Yield 5
Number Of Ingredients 12
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.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g
LOUISIANA SHRIMP
"This is a Lenten favorite at our home," notes Sundra Hauck, a field editor in Bogalusa, Louisiana. "I serve it right out of the roaster with corn on the cob and boiled potatoes." -Sundra Hauck, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 424 calories, Fat 38g fat (23g saturated fat), Cholesterol 267mg cholesterol, Sodium 722mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein.
LOUISIANA SHRIMP BAKE
This is kinda like etouffee..sort of. I thought it was delish sounding when I heard about it. I have tweaked it a bit from the original, since I hate hard-boiled eggs and didn't have any cooking sherry. I replaced the sherry with some Old Bay (which I have just discovered in '05) and didn't replace those nasty eggs with anything. The recipe calls for a pound of tomatoes. Since I usually make this in the fall/winter, I use DM's home-canned tomatoes in some juice. I really like this - some Southern comfort food at its best.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté celery, onion, and green pepper in butter in a medium saucepan until soft. Blend in flour and salt; cook until bubbly.
- Stir in tomatoes, shrimp, and Old Bay.
- Bring to a boil and simmer, covered, for about 10 minutes.
- Pour into a 2-quart casserole. Bake at 375°F for 25-30 minutes.
- When serving, place rice on plate; spoon casserole over rice and top with cheese.
FETTUCCINE SHRIMP CASSEROLE
Our perfect pasta is a creamy shrimp fettuccine with cheddar, green chiles and cilantro. Garnish with dollops of sour cream, salsa and avocado. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cook fettuccine according to package directions. In a large bowl, whisk egg, cream, sour cream and salt. Stir in cheddar cheese, chiles, green onions and herbs. Drain fettuccine., In a greased 13x9-in. baking dish, layer half of the fettuccine, shrimp, cream mixture and salsa. Repeat layers., Bake, covered, 35 minutes. Sprinkle with pepper jack cheese, chips and tomatoes. Bake, uncovered, 5-10 minutes longer or until bubbly and cheese is melted. Serve with avocado slices.
Nutrition Facts : Calories 399 calories, Fat 21g fat (12g saturated fat), Cholesterol 163mg cholesterol, Sodium 603mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
CAJUN SHRIMP MIRLITON CASSEROLE
Categories Garlic Onion Bake Casserole/Gratin Shrimp Bell Pepper Gourmet
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.
- Preheat oven to 400°F.
- Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.
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