CINDY'S SHRIMP AND CRAB CROQUETTES
Steps:
- Bring 2 cups salted water to a boil in a medium pot. Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine. Stir in flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours.
- In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
- Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs. Use an ice cream scoop to keep portion sizes the same.
- Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with Garlic Aioli.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
- Combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper and cayenne, and then the remaining oil. Process until thick and smooth.
CHEF JOHN'S DEVILED SHRIMP RAGU
This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
- Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
- Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
- Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
- Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
- Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 8.2 g, Cholesterol 93.9 mg, Fat 8.6 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.8 g, Sodium 269.7 mg, Sugar 6.9 g
PAN SEARED SHRIMP AND BACON 3 CHEESE TRUFFLES #RAGU
Ragú® Recipe Contest Entry. This dish combines the creamy tastes and textures of cream cheese, goat and feta cheeses with crispy bacon and succulent shrimp breaded and sauteed in a delicious basil-garlic olive oil atop baby pasta and Old World Ragu to create an explosion of happiness in your mouth!
Provided by Rozanne J.
Categories Sauces
Time 40m
Yield 12 balls, 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring enough water to a boil to cook pasta.
- In large bowl, combine cream cheese, goat cheese, feta cheese, chopped shrimp, and chopped bacon. Foam into small balls.
- Roll in bread crumbs.
- In a small bowl, whisk eggs together.
- Dip breaded balls into eggs and then back into the bread crumbs.
- Using a large skillet, heat the basil-garlic oil and then place breaded balls into skillet and cook on medium to low heat turning often until golden all around.
- Once pasta in fully cooked, drain and then add warm Old World Ragu Sauce to the pasta and place breaded balls on top of the sauce. Top with fresh arugula and enjoy!
SHRIMP CROQUETTES
This is from a very nice Restaurant called "The French Hen". The recipe does not give the bag size of the shrimp. You would just have to use your own judgement on this one.
Provided by Gingerbear
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients together and make patties.
- Bread with standard breading (flour, egg, breadcrumbs).
- Pan fry.
Nutrition Facts : Calories 194.9, Fat 8.4, SaturatedFat 2.5, Cholesterol 45.8, Sodium 398.5, Carbohydrate 22.9, Fiber 2.1, Sugar 4, Protein 7.9
CREOLE SHRIMP AND SAUSAGE GUMBO #RAGU
Ragú® Recipe Contest Entry. A creole-style gumbo with Ragu Chunky Super Vegetable Primavera, shrimp, and sausage.
Provided by valdezjan
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot over medium-high heat, cook the bacon until crisp. With a slotted spoon, remove the cooked bacon and set aside. Add the Italian sausage and smoked sausage. Cook for 2 minutes, until lightly browned. Remove the sausages and set aside.
- Whisk the flour into the bacon grease. Cook for 5 minutes, stirring constantly, until the roux is golden brown. Add onion, green bell pepper, celery, and garlic. Cook for 4-5 minutes, until the vegetables are softened.
- Add the creole seasoning, chicken stock, bay leaves, and Ragu Old World Style Marinara sauce. Bring to a boil, then reduce the heat to simmer. Add the cooked bacon, Italian sausage, and smoked sausage. Cover and simmer for 20 minutes, stirring occasionally.
- Add the okra and shrimp. Cook for 10 minutes, until the shrimp is fully cooked.
- Ladle the gumbo into bowls. Top each bowl with cooked rice, and garnish with green onions and cilantro.
Nutrition Facts : Calories 817.3, Fat 42.5, SaturatedFat 13.7, Cholesterol 368.9, Sodium 2905.8, Carbohydrate 44.5, Fiber 2.2, Sugar 7.3, Protein 59.8
SHRIMP & POLENTA ITALIAN BOWL #RAGU
Ragú® Recipe Contest Entry. This is the perfect family meal it's hardy and packed with flavors the Ragu chunky mushroom sauce is the perfect base for the cheesy and creamy polenta with cilantro sautéed jumbo shrimp top with crispy bacon.
Provided by joseel
Categories Sauces
Time 25m
Yield 5 , 5 serving(s)
Number Of Ingredients 9
Steps:
- Cut bacon into ¼ inch cubes add to a deep medium non-stick pan sauté on medium high heat until bacon is crispy. Remove bacon place on paper towel to drain excess fat.
- Discard bacon fat from pan reserving 1 tablespoon add shrimp and cilantro to bacon fat and sauté on medium high until shrimp turn pink remove shrimp and set aside to the same pan add Raju sauce stir to pick up the flavors of bacon fat and cilantro reduce heat to medium cover and let it warm up.
- While sauce is warming up in a medium pan over high heat, bring water and salt to a boil, and gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture thicken and is creamy add butter and cheese mix until well incorporated.
- To serve add ½ cup sauce to 5 bowls top each with equal amount of polenta, 3 shrimp each and sprinkle with equal amount of cooked bacon you may garnish with additional cilantro serve immediately.
SHRIMP BACON CREAM CROQUETTE #RAGU
Ragú® Recipe Contest Entry. Creamy shrimp and bacon croquette. Thickened the alfredo sauce with polenta and add shrimp and crispy bacon. Shape into a bite size ball and fry until golden brown. Great appetizer.
Provided by Hidemi
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, put alfredo and polenta. Turn on the heat to medium and cook stirring constantly. When it starts to boil, reduce heat to medium-low and keep cooking stirring constantly until thickened. Let cool to room temperature.
- In the meantime, cook bacon in a large no-stick skillet over medium heat until crisp. Drain on paper towels and chop bacons into small pieces.
- When the alfredo mixture has cooled enough to handle, put shrimp and bacons into the saucepan and mix to combine.
- In a shallow bowl, put all-purpose flour. In another shallow bowl, beat eggs. In a shallow plate, mix together panko and parmesan cheese.
- Take about tablespoonsful of alfredo mixture and form into a ball. Coat each ball with all-purpose flour, dip in eggs and coat with panko mixture. (if it is very soft, use a spoon so that the ball doesn't fall apart) Repeat this until the alfredo mixture is gone.
- Work in several bathes. Heat enough canola oil to fry all balls in a fry pan or work and deep fry until golden brown. Drain on paper towels.
Nutrition Facts : Calories 286.7, Fat 12, SaturatedFat 3.9, Cholesterol 142.1, Sodium 504.1, Carbohydrate 29.5, Fiber 1.8, Sugar 1.3, Protein 14.2
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