NEW ORLEANS SHRIMP CREOLE
This is my "superbowl fancy food" for my husband. I got the recipe from a Mardi Gras party. Great over rice or with hot buns.
Provided by Izzy Knight
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
- With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
- Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
- Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
- Return bacon to pan.
- Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
- Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.
NEW ORLEANS-STYLE SHRIMP AND RICE
This quick-cooking New Orleans classic is spicy and hearty-and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum tomatoes, and Cajun seasoning.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
- Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
- Sprinkle shrimp with parsley, and serve over rice.
SPICY NEW ORLEANS SHRIMP
These Spicy New Orleans Shrimp are hot, spicy, decadent, bold and super delicious, just the thing to satisfy your cravings!
Provided by Joanna Cismaru
Categories Appetizer
Time 55m
Number Of Ingredients 14
Steps:
- Peel and devein the shrimp.
- Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
- Remove skillet from the heat and let cool for a couple minutes.
- Add the shrimp and toss it around so that it's fully immersed in the sauce.
- Cover with foil and refrigerate for at least 30 minutes to 4 hours.
- Preheat oven to 400 degrees.
- Bake shrimp for 10 to 15 minutes.
- Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.
Nutrition Facts : Calories 443 kcal, Carbohydrate 15 g, Protein 32 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 316 mg, Sodium 1611 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
NEW ORLEANS-STYLE SPICY SHRIMP
We have family members who attended college in New Orleans. This shrimp captures their favorite flavors from the Big Easy, with the right touches of spice and heat. -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a microwave-safe bowl, combine the first 8 ingredients. Microwave, covered, on high 2-3 minutes or until butter is melted; stir until blended., Divide shrimp and bay leaves between 2 ungreased 13x9-in. baking dishes. Add half of the lemon mixture to each dish; toss to combine., Bake, uncovered, 20-25 minutes or until shrimp turn pink, stirring halfway. Remove bay leaves. Serve with bread.
Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 211mg cholesterol, Sodium 940mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 25g protein.
NEW ORLEANS-STYLE BARBECUE SHRIMP
Make them feel as if they're in the middle of the French Quarter with delicious New Orleans-Style Barbecue Shrimp. Five simple ingredients are all you need for this flavorful New Orleans-Style Barbecue Shrimp recipe.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat broiler.
- Cover rimmed baking sheet with foil; spray with cooking spray.
- Mix all ingredients except shrimp until blended. Add to shrimp in large bowl; mix lightly.
- Spread shrimp onto prepared baking sheet.
- Broil, 5 inches from heat, 4 to 5 min. or until shrimp turn pink.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 10 g
GRILLED NEW ORLEANS-STYLE SHRIMP
Categories Shellfish Picnic Quick & Easy Mardi Gras Lemon Shrimp Spring Summer Grill/Barbecue Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 12
Steps:
- Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
- While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
- Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
NEW ORLEANS STYLE SHRIMP ALFREDO
My mother in law taught me the original recipe, and over time, I've added my own special touches. Hope you like it just as much as we do!
Provided by kr50416
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Finely chop green onion and parsley before starting.
- Melt stick of margarine in a large, deep skillet.
- Once margarine is melted, add finely chopped green onion.
- Sautee' for approximately one minute on medium heat, stirring constantly so not to burn.
- Add parsley and basil and continue stirring for a few more seconds.
- Increase heat to medium-high, and add shrimp.
- Once shrimp is cooked thoroughly, remove from skillet and place in strainer.
- You should start boiling your pasta at this time.
- Return to skillet and add half and half.
- Stir constantly for approximately one minute.
- Add both jars of alfredo sauce and mix well.
- Once well mixed, add garlic and onion powder, as well as cayenne pepper.
- Mix well, and stir constantly.
- Add slices of cheese to mix.
- Stir until melted.
- I recomend you taste the mix and add more powder and/or pepper depending on your taste.
- Pour alfredo mix, noodles, and shrimp into casserole dish, mix, and serve!
Nutrition Facts : Calories 798.1, Fat 54.6, SaturatedFat 22.8, Cholesterol 257.3, Sodium 1029.8, Carbohydrate 50.9, Fiber 5.2, Sugar 2.6, Protein 30.3
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 SHRIMP
Categories Shellfish Appetizer Quick & Easy Seafood Shrimp Winter Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium skillet over high heat. Add garlic, rosemary and cayenne pepper and stir 30 seconds. Add wine and Worcestershire sauce and boil until liquid is reduced by half, about 5 minutes. Add shrimp to sauce. Simmer until shrimp are just opaque in center, about 3 minutes for peeled or 5 minutes for unpeeled. Serve shrimp with toast.
NEW ORLEANS-STYLE BARBECUED SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 2 to 4 Servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
- Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.
NEW ORLEANS BBQ SHRIMP
Steps:
- Gather the ingredients.
- Heat 3 tablespoons butter and the garlic over medium-high heat in a large (12-inch) skillet.
- When the garlic is sizzling, add the shrimp, black pepper, and Creole seasoning and cook, stirring and flipping the shrimp, until lightly browned, about 2 minutes.
- Add the beer and cook, while stirring and scraping with a wooden spoon, until the beer is reduced by half, about 1 minute.
- Add the Worcestershire sauce, hot sauce, and lemon juice and bring to a simmer, stirring until sauce is reduced and shrimp are cooked through, 3 to 4 minutes.
- Turn the heat down to low and slowly stir in the remaining butter, in small batches, to form a smooth and velvety sauce, 3 to 4 minutes.
- Remove from heat, divide among bowls, and serve with crusty bread to dip in the buttery sauce.
Nutrition Facts : Calories 314 kcal, Carbohydrate 6 g, Cholesterol 86 mg, Fiber 1 g, Protein 1 g, SaturatedFat 20 g, Sodium 507 mg, Sugar 1 g, Fat 32 g, UnsaturatedFat 0 g
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Ratings 19Calories 463 per servingCategory Soups
- Start by preparing the roux. Heat oil and butter in a dutch oven or heavy bottomed pot and add flour. Cook the flour while stirring fairly regularly on a medium flame for 20 minutes till it gradually deepens in color to the color of peanut butter. It's important to keep stirring so that the flour doesn't stick to the bottom or burn (watch the video above to see how the flour changes color as it cooks).
- Once the roux has reached the desired color, add the bayleaf, onions, celery and capsicum and stir for two to three minutes till the onions are tender. Add garlic and slowly start adding shrimp stock while stirring continuously till the mixture thickens a little and comes to a boil.
- Stir in crushed tomatoes or tomato puree, cajun seasoning and salt (if using) along with sausages and okra. Mix this well and bring this to a boil. Once the stew starts boiling, reduce the flame and cover and let it simmer for 15 minutes or till the okra is cooked and not slimy anymore.
- Add shrimp to the pot, simmer for 8-10 minutes and turn off the flame. (if using smaller or larger sized shrimp, cooking time will vary slightly). Top with chopped parsley and serve hot. This gumbo keeps for days and leftovers taste even better!
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- Heat pan on medium heat. Add the butter or bacon fat and once heated add the onions and garlic. Saute 3-4 minutes.
- Add the pepper, lemon juice, Worcestershire sauce, bay leaf, wine, stock, and Creole seasoning. Bring to a boil then lower heat to a simmer for 15 minutes. This should reduce liquid by about half. Strain the liquid into a medium bowl and set aside.
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Reviews 3Estimated Reading Time 3 mins
- Then add remaining butter, Worcestershire sauce, lemon juice, and hot sauce. Cook and stir for another minute.
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Cuisine CajunCategory AppetizerServings 4Total Time 25 mins
- Add shrimp, spices, lemon juice, Worcestershire sauce, parsley, and garlic and cook over moderately high heat for 2-3 minutes.
- Reduce heat to low and add cubes of butter, stirring constantly and adding more cubes after each additional cube has melted.
- Cover the skillet and remove it from the heat. Let sit for 15 minutes so that the shrimp can absorb the flavors and finish cooking, stirring every 5 minutes or so. To serve plate shrimp and pour the sauce over the top. Serve with warm French bread.
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Servings 4Calories 239 per servingTotal Time 15 mins
- Melt butter in a large nonstick skillet over medium-high heat. Add garlic, and cook 1 to 2 minutes or until tender. Add pepper and next 5 ingredients; bring to a boil.
- Divide shrimp and sauce evenly among 4 shallow bowls. Serve with French bread and lemon wedges.
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5/5 (1)Calories 455 per servingCategory Main Dish
- Season shrimp with paprika, granulated garlic, oregano, thyme, cayenne pepper, salt, and pepper.
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 499 per serving
- Place shrimp in a small bowl and sprinkle with 2 teaspoons of creole seasoning. Mix until all shrimp covered with seasoning.
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- Chargrilled Oysters. Drago's Restaurant invented the chargrilled oyster in 1993 when Tommy Cvitanovich brushed oysters on the half shell with a mix of butter, garlic, and herbs.
- Po'Boys. Shrimp, crawfish, oysters, roast beef, or crab—there are so many varieties of po'boys to choose from, it would be hard to eat all the city has to offer on one visit.
- Red Beans and Rice. Red beans and rice is such a simple dish, but the home cooks of New Orleans have raised it to the next level. Lush and rich with fresh herbs, the beans are a creamy addition to rice, served with or without meat.
- Baked Alaska. The Antoine's menu is full of dishes that are iconic to the New Orleans food scene, but the favorite dessert of the restaurant's patrons is Baked Alaska.
- King Cake. A tradition handed down to the descendants of French settlers in New Orleans, King Cake is served to celebrate the Epiphany, the Christian celebration of the time when Jesus revealed himself to the three wise men.
- Gumbo. The official state cuisine of Louisiana, this stew is thickened with a roux, and it's full of vegetables and the cook's choice of protein (seafood, sausage, or chicken), then flavored with filé powder or other seasonings.
- Grits and Debris. "Debris" here is the leftover bits and pieces of roasted meat leftover in the pan after cooking. Enhanced with the savory meat juices that are made into gravy, this mixture is served over hot grits.
- Beignets and Cafe Au Lait. Cafe Du Monde has operated as a French coffee stand in New Orleans since 1862 in the New Orleans French Market. Their name became synonymous with beignets, small squares of fried dough dusted with powdered sugar.
- Barbecue shrimp. Pascal's Manale is the home of barbecue shrimp, but you can also get a great version at Brennan's. There's no barbecue sauce involved here, though—just buttery, spicy seasonings coating each piece of seafood.
- Turtle soup. Yes, there is real meat found in the recipe for turtle soup. Snapping turtles are described as having seven types of meat, reminiscent of the typical proteins we have in our American diet.
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