Sauteed Louisiana Style Gulf Shrimp Food

BAYOU GULF SHRIMP GUMBO

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender., Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours., Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.

SAUTEED LOUISIANA STYLE GULF SHRIMP

Steps:

• 1. Melt butter in large saute pan over medium heat. Saute garlic and onion, bell pepper, seasoned salt and Old Bay seasoning until peppers are soft, about 3 minutes.
• 2. Add tomatoes, scallions and thyme. Season with salt and pepper amd cook until tomatoes soften slightly, about 1 min.
• 3. Turn heat to high and toss shrimp in saute pan until pink. Add flour until well combined. Add wine and lemon juice and cook on high for about a minute or until the sauce reduces slightly.
• 4. To serve, spoon shrimp and sauce onto beds of buttered rice and sprinkle with chopped chives.

LOUISIANA STYLE SHRIMP

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.

SAUTEED SHRIMP

Steps:

• In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes. Serve immediately.

CREOLE SHRIMP PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Sprinkle shrimp with seafood seasoning; add to pan., Stir in the cream, lemon juice, Worcestershire sauce, Cajun seasoning, hot sauce and pepper. Drain pasta, reserving 3/4 cup cooking liquid. Add reserved cooking liquid to pan. Cook and stir for 6-8 minutes or until shrimp turn pink. Add pasta and toss to coat.

CRAB AND SHRIMP SAUTE - LOUISIANA STYLE

Steps:

• Sauté onions and mushroom in oil.
• Add tomatoes, shrimp, crabmeat, tarragon, dill weed and Tabasco.
• Bring to simmer and cook just until shrimp are pink, about 5 or 6 minutes.
• Serve over white or brown rice.

CAJUN SAUTEED SHRIMP

Steps:

• Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat.
• Heat oil in a large non-stick skillet over medium high heat until hot.
• Add shrimp; saute 4- 5 minutes or until shrimp are done.

GRILLED SHRIMP LOUIE

Steps:

• Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
• Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.