NEW ORLEANS-STYLE SHRIMP
This festive meal is packed with big, bold NOLA flavors. The key is using the shrimp shells to make a tasty Worcestershire-spiked broth-excellent for sopping up with toasted French bread!
Provided by Food Network Kitchen
Categories main-dish
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
- Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard the solids.
- Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
- Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.
NEW ORLEANS-STYLE SCAMPI
We generally serve this an an appetizer, but you could use this as a main dish. Serving sizes are for entree portions, not appetizers. This recipe uses fresh shrimp, not frozen. For the simplest recipes, fresh is best!!!
Provided by breezermom
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel and devein the shrimp, leaving the tails intact. Set the shrimp aside. (Keep cold, over ice).
- Melt the butter in a small saucepan over low heat. Add the lemon juice, shallots/green onions, parsley, garlic, salt, and hot sauce. Stir well to combine.
- Arrange the shrimp in a single layer in a large shallow baking pan. Brush the shrimp with the butter mixture. Sprinkle with the paprika. Broil 6 inches from heat for 5 to 6 minutes or until the shrimp turn pink, basting frequently with the butter mixture. Serve immediately. Offer the butter mixture left in the cooking pan as a dip/sauce for the shrimp.
NEW ORLEANS STYLE SHRIMP & SAUSAGE PASTA
I had some shrimp and smoked sausage that I needed to use up, so I started thinking about what I could do with it. I remembered a similar recipe that I had once at a restaurant that was very good. It inspired me to come up with this recipe and we both really enjoyed it, but it made a lot, so I'll have to freeze some. You can...
Provided by Elaine Bovender
Categories Pasta
Time 40m
Number Of Ingredients 12
Steps:
- 1. Cut tomato in quarters, then scoop out the seeds. Dice and set aside. Thinly slice tops of green onion. Chop basil leaves and slice smoked sausage. If using fresh shrimp, peel and devein and remove tails. Set aside. Reserve 7 or 8 shrimp to saute later.
- 2. Cook pasta according to package directions, then drain and rinse with cold water. Set aside.
- 3. In a dutch oven or large skillet with deep sides, melt butter. Saute onions, garlic, tomatoes and seasonings on medium high heat for about 7 to 8 minutes. Add sausage and brown well.
- 4. Pour in heavy cream and bring to a boil. Add cheese and sprinkle with additional creole seasoning, if desired. You may also add a dash of salt at this time, but keep in mind that the sausage and the cheese contains salt, so use your own judgement.
- 5. Once mixture comes to a boil, reduce heat to medium and cook uncovered for about 15 minutes to reduce, stirring occasionally. Add shrimp and cook for about 5 to 7 more minutes or until shrimp is pink.
- 6. Remove from heat and add pasta, gently stirring to coat. Garnish with sauteed shrimp and serve.
- 7. TO SAUTE THE EXTRA SHRIMP: In a small skillet, melt about 1 tablespoon of butter. Add about 3/4 teaspoon of minced garlic and the reserved shrimp. Sprinkle with creole seasoning and brown shrimp well. Use as a garnish for pasta dish.
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