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Frying Shrimp Recipe

Batter


Ingredients

• 2 lbs. raw shrimp, peeled
• 1 cup flour
• ½ tsp. salt
• ½ tsp. sugar
• 1 cup cold beer
• 1 egg, beaten
• 2 TBS. oil
• Vegetable oil for deep frying

Directions

Combine flour, salt and sugar. Slowly stir in the beer. Add the egg and oil and stir well. Dip the shrimps in batter and deep fry for 3-5 minutes.

Creole/Cajun Shrimp and Corn Bisque Recipe

Serves 8


Ingredients

6 tablespoons butter
1 cup onions, chopped
1 cup celery, finely chopped
1 cup bell pepper, chopped
1/2 cup flour
4 cups homemade or boxed low sodium chicken, fish stock or shrimp stock**
2 cups fresh or frozen corn kernels
2 teaspoons dried thyme
1 teaspoon sea salt
1/2 teaspoon cayenne
1 teaspoon freshly ground black pepper
1-1/2 cups small or medium shrimp, cooked, shelled, and deveined
1 cup milk
1 cup heavy cream
1/4 cup flat leaf parsley, chopped
1/4 cup green onion, chopped
Cajun Seasoning, optional

Directions

Melt the butter in a large heavy saucepan or Dutch oven over medium heat. Stir in the flour and cook, stirring often, until the roux begins to color. Add the onions, celery, and bell pepper to the roux. Stir and cook until the vegetables begin to soften. Gradually add the stock to the vegetable roux mixture and whisk until smooth. Bring the liquid to a simmer, adjusting the heat as necessary. Add the corn, thyme, salt, cayenne and pepper and allow to the mixture to simmer for 5 – 6 minutes. Stir the shrimp, milk, and heavy cream into the simmering liquid and heat until hot. Once you have added the milk and cream, never allow the bisque to come to a boil or it will curdle! Ladle the hot bisque into warmed soup plates and sprinkle with the chopped parsley and green onions. Dust with Cajun seasoning, if you wish and bring out the rolls


Shrimp Creole Recipe

2 servings


Ingredients

1/2 pound fresh shrimp, peeled, deveined and washed
1/2 teaspoon sugar
1 bay leaf
1 small piece of bell pepper, cut fine
1/4 lemon
1/8 teaspoon sweet basil
1 - 1/2 cups water pinch nutmeg
1 - 1/2 tablespoons cooking oil
1 small piece of bayleaf
1 small onion, chopped
1/8 teaspoon red pepper
1 clove garlic, mashed
1/2 teaspoon cornstarch
1 cup whole tomatoes, fresh or canned
A small amount of green onion
1/2 cup tomato sauce Liquid from boiled shrimp

Directions

In a stew pan, add water, salt, bay leaf, lemon and shrimp. Cook over medium heat. When water comes to a boil, cover and cook 5 minutes. Drain and reserve liquid. Saute onion and garlic in oil until tender. Add tomatoes, shrimp broth, sugar, and bell pepper, reduce heat and simmer 15 minutes. Add sweet basil, nutmeg, red pepper and salt to taste. Cook a few minutes more. Make a paste with corn starch and 2 tablespoons water. Stir it into the sauce; stir and cook until it thickens. When ready to serve, add the boiled shrimp, parsley and green onion. Serve with cooked rice. COOKING TIP: For improved flavor, cook shrimp, and make sauce, but do not add shrimp to sauce until ready to serve.

Shrimp Sauce Piquante Recipe

Ingredients

o 4 lbs. extra large shrimp, cleaned and peeled
o 2 cups chopped onions
o 1 cup chopped green onion
o 1 cup chopped bell pepper
o ½ cup chopped celery
o 4 8-oz cans tomato sauce
o 1 tsp. garlic chopped
o 1 lemon chopped
o 1 cup all purpose flour
o ½ cup olive oil or bacon drippings
o 2 cups dry white wine
o Louisiana hot sauce to taste

Directions

Make a dark roux with the flour and olive oil. Add onions, pepper, and celery. Cook until the vegetables are clear. Add the green onions and parsley, and continue cooking. Stir in the water, tomato sauce, garlic and hot sauce and salt. Add the shrimp, bring to a boil and let simmer for about 2 to 3 hours. Serve over rice.


Shrimp Tchefuncte Recipe

The Tchefuncte River, located north of New Orleans, was named after a local Native American tribe that once inhabited the area. The word "meunière" is French for "miller's wife", and refers to a style of cooking whereby food (usually fish) is seasoned, lightly dusted with flour and sautéed simply in butter. The sauce made from these drippings is combined with lemon juice and parsley. This Creole version, is adapted from this and enhanced to create a creamy blend of tastes.


Ingredients and Directions

Rice Pilaf:
• 4 tablespoons butter
• 3 cups converted rice
• 1 medium onion, medium dice
• 6 cups chicken stock
Heat a 5 quart saucepan, then add butter and melt. Add onions and rice. Brown rice and onion on high heat, stirring constantly. Add the chicken stock, bring to a boil and stir. Reduce heat to low and let simmer, cover and cook for approximateliy 20 minutes. Check for firmness, uncover and let sit for 10 minutes.

Meunière sauce:
• 3 lemons, peeled and quartered
• 7 tablespoons Worcestershire sauce
• 3 tablespoons Crystal hot sauce
• 1/2 cup heavy whipping cream (UK: single cream)
• 2 tablespoons unsalted butter, room temperature
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
Preparing the meuniere sauce: In a large sauté pan combine the lemons, hot sauce, Worcestershire sauce and whipping cream. Blend with a wire whisk over medium heat, stirring constantly, for 3-4 minutes. As you stir, press gently on the lemon quarters to slowly release the juices. Slowly add the butter by pinching off a little bit at a time and squeezing it through your fingers into the sauce pan, stirring constantly (this is called mounting the butter). As you add the last of the butter, remove from heat and continue to stir. Taste, then season with salt and pepper. Strain through a fine strainer. The sauce is now ready to serve; cover and keep warm.

Sautéed Shrimp:
• 3 cups white button mushrooms (or mix/substitute crimini or shiitake mushrooms if you like)
• 60 medium shrimp
• Salt and freshly ground black pepper
• 3 cups chopped green onions (scallions)
• 6 tablespoons butter
Wash shrimp in cold water and season with salt and pepper. Melt the butter in a medium sauté pan, then add shrimp, green onions and mushrooms. Cook over medium heat for 3-4 minutes, stirring constantly until shrimp just turn pink. When ready to serve, add the meunière sauce and heat through -- do not overcook the shrimp!
To serve: Place the rice in a ring mold or cup (a shallow coffee cup will work fine). Invert the cup over the corner of the plate and lift slowly. Spoon Shrimp Tchefuncte around 3/4 of the rice. Yield: 6 servings

Shrimp And Crab Meat Stuffed Mirliton Recipe

Mirliton, which originated in Mexico, is known by many Americans as “chayote squash” or “vegetable pear” and by the French as “christophene.” The vegetable was brought to Bayou Country by the Canary Islanders, called “Los Isleños,” who relocated to Louisiana when Spain took ownership of New Orleans from France.


Ingredients

• 6 mirlitons, sliced lengthwise
• 1 pound jumbo lump crab meat
• 1 pound (70–90 count) shrimp, peeled and deveined
• 1/4 pound butter
• 1 cup diced onions
• 1 cup diced celery
• 1/2 cup diced red bell peppers
• 1/4 cup minced garlic
• 1 tbsp chopped basil
• salt and black pepper to taste
• Louisiana hot sauce to taste
• 1/4 cup chopped parsley
• 2 cups Italian bread crumbs
• 12 pats butter with shrimp and crab meat

Directions

Preheat oven to 375°F. Boil sliced mirlitons in lightly-salted water 30–40 minutes or until meat is tender enough to scoop from shells. Once tender, remove from water and cool. Using a teaspoon, remove seeds and gently scoop all meat out of shell, being careful not to tear shell. Discard excess liquid accumulated while scooping meat. Reserve meat and save shells for stuffing. In a 12-inch cast iron skillet, melt butter over medium-high heat. Sauté onions, celery, bell peppers, garlic and basil 3–5 minutes or until vegetables are wilted. Blend in shrimp and cook 2–3 minutes or until pink and curled. Mix in reserved meat from mirlitons and chop large pieces while cooking. Cook 15–20 minutes, stirring until flavors develop. After most of liquid has evaporated, remove from heat and season with salt, pepper, hot sauce and parsley. Fold in crabmeat, being careful to not break lumps. Sprinkle in approximately 1½ cups of bread crumbs to absorb any excess liquid and to hold stuffing intact. Divide mixture into 12 equal portions and stuff into hollowed-out shells. Place stuffed mirlitons on baking pan and sprinkle with remaining bread crumbs. Top each mirliton with 1 pat of butter. Bake 30 minutes or until golden brown. Serve 1 mirliton half as a vegetable or 2 halves as an entrée.

Barbecued Shrimp Recipe

Ingredients

• 2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don't whine. DO NOT use margarine! Real butter only.)
• 2 tablespoons Creole seasoning, to taste; OR o 2 - 3 teaspoons cayenne pepper and 3 - 4 teaspoons black pepper, to taste
• 2 tablespoons chopped rosemary leaves
• 1/2 cup Worcestershire sauce
• 6 ounces good beer (microbrewery is preferable to mainstream swill)
• 5 - 10 cloves garlic, finely minced (or as much as you like)
• 1 medium onion, very finely minced
• 3 ribs celery, very finely minced
• 3 - 4 tablespoons chopped parsley
• 2 teaspoons fresh-squeezed lemon juice
• 5 pounds shrimp, heads and shells on

This feeds 8-10 people, BTW ... cut it in half if you need to.


Directions

Melt a stick of the butter in a skillet. Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes. Melt the rest of the butter. Add the beer (drink the rest of the bottle). Add the sauteed stuff, Worcestershire and lemon juice. Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they're not ... melt more butter and add to the sauce. (Aah, what the hell ... what's another stick or two when you're already up to these butterfat levels?) Bake in a 350 degree oven until the shrimp turn pink, about 15 minutes. Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Roll up your sleeves and wear a bib (DO NOT wear nice clothes when eating this!) Serve with plenty of French bread to sop up da sauce! Try to avoid going to have your cholesterol and triglycerides taken for a few weeks afterward. Remember that this is a special treat. Don't eat this all the time if you want to live. But hey, every now and then ... LIVE!

Barbecued Shrimp Recipe

Ingredients

• 8-10 lbs shrimp
• 1 lb butter
• 1 lb margarine
• 6 oz Worcestershire sauce
• 8 tbs black pepper
• 1 teaspoon rosemary
• 4 lemons (sliced)
• 1 teaspoon Tabasco
• 4 teaspoons salt
• 2-4 cloves garlic

Directions

Wash shrimp. Spread out in shallow pan. Combine ingredients in sauce pan over low heat and pour over shrimp. Refrigerate. Baste and turn shrimp every 30 minutes while refrigerated for several hours. Bake at 300 degree for 30 minutes, turning shrimp at 10 minute intervals. Serve in soup bowl with French bread to dip in sauce.


Barbecued Shrimp Recipe

Ingredients

• 8 lbs whole shrimp
• 1/2 lb butter
• 1 cup olive oil
• 8 once chili sauce
• 3 tbs Worcestershire sauce
• 2 lemons, sliced
• 4 cloves garlic, chopped
• 3 tbs lemon juice
• 1 tbs parsley
• 2 teaspoons paprika
• 2 teaspoons oregano
• 2 teaspoons red pepper
• 1 teaspoon Tabasco
• 3 tbs liquid smoke
• salt and pepper to taste

Directions

Wash shrimp. Spread out in shallow pan. Combine ingredients in sauce pan over low heat and pour over shrimp. Refrigerate. Baste and turn shrimp every 30 minutes while refrigerated for several hours. Bake at 300 degree for 30 minutes, turning shrimp at 10 minute intervals. Serve in soup bowl with French bread to dip in sauce.

Barbecued Shrimp Recipe

Ingredients

• 8-10 pounds jumbo shrimp, heads and shells on (20 shrimp/pound) 
sauce:
• 1 pound butter
• 1 teaspoon ground rosemary
• 1 pound margerine
• 4 lemons sliced
• 6 oz. Lea and Perrins 1 teaspoon tabasco
• 8 tablespoons finely ground black pepper
• 4 teaspoons salt
• 2-4 cloves garlic

Directions

In a saucepan melt butter and margerine. add worcestershire, pepper, rosemary, lemon slices, tabasco, salt, garlic and mix thoroughly. divide shrimp between two large shallow pans and pour heated sauce over each. Stir well. Cook in a 400 degree oven about 15-20 minutes, turning once. Shells should be pink, the meat white and not translucent.

Shrimp Remoulade Recipe

Ingredients

• 1 1/2 cups heavy-duty mayonnaise
• 1/2 cup Creole mustard
• 1 tbsp Worcestershire sauce
• 1 tsp hot pepper sauce (Louisiana Gold or Tabasco will do)
• 1/2 cup finely diced green onions
• 1/4 cup finely diced celery
• 2 tbsp minced garlic
• 1/4 cup finely chopped parsley
• 1/2 tbsp lemon juice
• salt and cracked black pepper to taste
• 3 dozen 21-25 count boiled shrimp, peeled and deveined

Directions

In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture. Serves 6.

Shrimp Remoulade Recipe

Ingredients

• 1 cup ketchup
• 2 tablespoons horseradish
• 2 tablespoons yellow mustard
• 2 teaspoon Worcestershire sauce
• Dash Tabasco
• 4 hard boiled eggs, chopped
• 2 raw eggs, beaten
• 1 gallon water
• 1 package crab boil
• 3 tablespoons salt
• 36 large raw shrimp
• Shredded lettuce

Directions

Mix the first seven ingredients in a glass bowl. Chill in the refrigerator 4 hours. In a large pot, bring the water, crab boil and salt to a full boil. Add shrimp. When the water returns to the boil, turn off the heat and let the shrimp sit for 5 minutes to absorb the seasonings. Drain the shrimp, cool and then peel them. Place 6 shrimp on a plate lined with shredded lettuce and top with 4 tablespoons of the sauce. Repeat 5 more times. Serves 6.

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