SHRIMP SALAD NEW ORLEANS
On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share
Provided by hennypenny49
Categories < 60 Mins
Time 35m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine rice, shrimp, salt, lemon juice, pepper, onion, olives, and cauliflower in a salad bowl.
- Toss together well.
- Combine french dressing, pepper, and mayonnaise, mix well.
- Spoon dressing over salad, toss again.
- Chill thoroghly.
- Serve over lettuce.
Nutrition Facts : Calories 368.9, Fat 11.4, SaturatedFat 1.7, Cholesterol 115.6, Sodium 819, Carbohydrate 49.2, Fiber 2.6, Sugar 4.1, Protein 17
BAKED SHRIMP/NEW ORLEANS REMOULADE SAUCE/FRENCH POTATO SALAD
The secret to this dish is the bread crumbs -- browning them first ensures they form a crispy crust.08/20/2009 edition of Cuisine at home eRECIPES. Purchase shrimp already peeled and deveined to save time or do the work yourself to save money. I combined 3 recipes so as to have a nice romantic meal for 2. Serve with remoulade and French Potato Salad and nice bottle of wine - outside if it is summer and if not in front of the fireplace! :) This is NOT diet friendly -- however, it is only once a year! ;)
Provided by Manami
Categories Potato
Time 55m
Yield 2 serving(s)
Number Of Ingredients 29
Steps:
- FOR THE REMOULADE SAUCE:.
- Preheat oven to 450°F; coat a 2-qt. baking dish with nonstick spray.
- Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed.
- Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
- FOR THE SHRIMP:.
- Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
- Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
- Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
- Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
- Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
- FOR FRENCH POTATO SALAD:.
- Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes.
- Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
- Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
- Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
- Add warm potatoes and beans, toss to coat.
Nutrition Facts : Calories 994.3, Fat 69, SaturatedFat 18.4, Cholesterol 81.8, Sodium 806.3, Carbohydrate 82, Fiber 8.4, Sugar 19.4, Protein 16.5
NEW ORLEANS-STYLE SHRIMP
This recipe for "Barbeque" Shrimp I've had scribbled down on a recipe card for several years. It started out as a Mother's Day recipe, but I fix it when I'm having guests, and sometimes just for an easy and casual summer dinner. Nice crusty French bread is a must for dipping the delicious sauce, so it is included in the ingredients, and I serve a green salad along with it. And just one pan makes for an easy clean-up. (Prep time includes marinating time.)
Provided by Chef PotPie
Time 9h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter and pour into a large non-reactive baking dish, (I use a big corning ware lasagna dish),.
- Add all remaining ingredients except shrimp to the pan and whisk around to combine. Add the shrimp, toss till coated, cover with plastic and refrigerate for 8 hours.
- Preheat oven to 350°F Remove plastic and bake shrimp, 25-30 minutes, stirring and basting every 10 minutes. I put my bread in to bake about 20 minutes into the cooking time.
- Ladle into deep plates or bowls, and serve with warm French bread for dipping into the sauce. I always have a tossed green salad and plates to go with this meal. Enjoy!
Nutrition Facts : Calories 1477.3, Fat 54.3, SaturatedFat 30.8, Cholesterol 551.8, Sodium 3761.6, Carbohydrate 154.4, Fiber 7.2, Sugar 8.4, Protein 77.6
NEW ORLEANS SHRIMP STEW
In Louisiana, people make their gumbo so many different ways. It's all about what you like. This recipe is very much like a Shrimp Gumbo. It's easy to make and takes very little effort to make. We consider it a comfort food in my family. Serve with fresh French Bread and a green salad.
Provided by Cajun Kitchen
Categories Gumbo
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make a roux by heating oil on medium-high heat in stock pot.
- Add flour to hot oil and continually whisk until your roux turn the color of peanut butter.
- Add chopped vegetables and stir immediately.
- Reduce heat to medium. Allow to cook 3 minutes, while stirring every minute.
- Add tomato paste and stir immediately. Allow to cook another 3 minutes, while stirring every minute.
- Slowly add 10 cups of water, chicken bouillon and Creole seasoning. Allow to slowly boil for 1 hour. Stir about every 15 minutes.
- Add raw shrimp and simmer on medium heat for 15 minutes.
- Serve over cooked rice and garnish with 1 to 2 tablespoons chopped green onion in each bowl.
Nutrition Facts : Calories 280.9, Fat 8.3, SaturatedFat 1.1, Cholesterol 143.2, Sodium 852.4, Carbohydrate 31.9, Fiber 2.3, Sugar 4.2, Protein 19.2
SHRIMP ORLEANS
Make and share this Shrimp Orleans recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a skillet.
- Add onions and garlic and cook until tender.
- Combine soup, sour cream, catsup, salt, and pepper; stir into onion mixture.
- Add mushrooms and shrimp; heat slowly.
- Serve over rice.
Nutrition Facts : Calories 239.1, Fat 19.5, SaturatedFat 10.4, Cholesterol 32.9, Sodium 617.4, Carbohydrate 13.6, Fiber 0.7, Sugar 4.5, Protein 4.4
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