Shrimp Salad New Orleans Food

SHRIMP SALAD NEW ORLEANS

Steps:

• Combine rice, shrimp, salt, lemon juice, pepper, onion, olives, and cauliflower in a salad bowl.
• Toss together well.
• Combine french dressing, pepper, and mayonnaise, mix well.
• Spoon dressing over salad, toss again.
• Chill thoroghly.
• Serve over lettuce.

NEW ORLEANS SHRIMP STEW

Steps:

• Make a roux by heating oil on medium-high heat in stock pot.
• Add flour to hot oil and continually whisk until your roux turn the color of peanut butter.
• Add chopped vegetables and stir immediately.
• Reduce heat to medium. Allow to cook 3 minutes, while stirring every minute.
• Add tomato paste and stir immediately. Allow to cook another 3 minutes, while stirring every minute.
• Slowly add 10 cups of water, chicken bouillon and Creole seasoning. Allow to slowly boil for 1 hour. Stir about every 15 minutes.
• Add raw shrimp and simmer on medium heat for 15 minutes.
• Serve over cooked rice and garnish with 1 to 2 tablespoons chopped green onion in each bowl.

GRILLED NEW ORLEANS-STYLE SHRIMP

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.
• Cooks' note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
• Makes 4 main-course servings.

THE VERY BEST NEW ORLEANS SHRIMP

Steps:

• Combine mix and store in glass jar, tightly sealed.
• In heavy skillet over high heat combine 4 oz.
• butter,garlic, worcestershire and seasoning mix.
• When butter is melted, add shrimp.
• Cook for 2 minutes, shaking pan back and forth.
• DON'T STIR!
• Add remaining butter, stock and beer.
• Cook for an additional 2 minutes, shaking the pan.
• Remove from heat.
• Serve immediately in bowl with lots of french bread to soak up the sauce.
• *Shaking the pan in a back and forth motion, along with the additional of the stock helps keep the sauce from separating and having an oil texture.
• Stirring doesn't do the same.