Peel And Eat Shrimp With Spicy Creole Sauce Food

PEEL-AND-EAT SHRIMP WITH SPICY CREOLE SAUCE

Steps:

• In a large bowl combine paprika, salt, pepper, garlic powder, oregano, onion powder, cayenne and thyme; mix to combine.
• Add in the unpeeled, uncooked shrimp and toss to coat.
• In a large skillet melt 4 tablespoons butter over medium heat.
• Add in Worcestershire sauce, lemon juice and garlic; saute until garlic is tender (about 2 minutes).
• Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes).
• Add in remaining 4 tablespoon butter and stir until melted.
• Transfer the shrimp to a large bowl.
• Pour sauce from skillet over the shrimp and serve.

PEEL AND EAT SHRIMP WITH SPICY COCKTAIL SAUCE

Steps:

• Mix ingredients for your brine, be sure that all the salt and sugar are completely dissolved before adding shrimp or other spices (very important!) Place shrimp into a bowl with brine, add whatever extra you choose, and refrigerate for 20 to 25 minutes.
• Don't go any longer or they will start to become a bit too salty.
• While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth.
• Refrigerate cocktail sauce until ready to serve.
• Place a baking sheet covered with foil on broiler pan under oven broiler and preheat for 5 minutes.
• (My boiler is small and awkward. When making larger batches of this, I've put the shrimp onto the top shelf of my oven on its highest setting).
• Remove shrimp from brine and drain thoroughly.
• Rinse the shrimp under cold water to remove the brine and dry on paper towels- important step, do not skip it!
• In a large bowl, toss shrimp with olive oil, (I use a mister to coat them evenly) and sprinkle with Old Bay seasoning, if desired.
• Place shrimp onto the heated sheet pan and return to broiler immediately.
• After 2 minutes, check your shrimp.
• They should be truning slightly pink and the meat should be separating from where they were deveined.
• Turn the shrimp with a pair of tongs.
• Return the shrimp to broiler for 1 minute.
• Transfer shrimp to a cool bowl or cookie sheet and refrigerate immediately.
• Once shrimp have chilled, serve with cocktail sauce.
• These shrimp are great served warm right from the oven too.
• I usually can't wait until they chill before I eat them!

SHRIMP WITH SPICY CREOLE SAUCE

Steps:

• Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.
• Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershre sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp;sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.
• Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.

NO FUSS PEEL N'EAT SHRIMP

Steps:

• Preheat oven to 350 degrees F.
• Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

PEEL-AND-EAT SPICED SHRIMP WITH CHIPOTLE REMOULADE

Steps:

• Combine 6 quarts water and next 8 ingredients in large pot. Bring brine to rolling boil, stirring until salt dissolves. Turn off heat. Cover; let stand 5 minutes.
• Return brine to boil. Add shrimp; boil 3 minutes. Pour off most of brine, leaving enough to cover shrimp. Mix in ice; let cool 10 minutes. Arrange shrimp in large bowl. Serve shrimp with Chipotle Remoulade .
• What to drink:
• Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).

SPICY SHRIMP CREOLE

Steps:

• Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
• Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
• Let the mixture simmer for 30 minutes, stirring occasionally.
• Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

DELICIOUS SHRIMP CREOLE

Steps:

• Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
• Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
• Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.

SHRIMP WITH CREOLE SAUCE

Steps:

• In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.

SPICY SHRIMP CREOLE

Steps:

• In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. , Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired.