shrimp

Course: 
  • 1 lb medium shrimp (about 36), shelled, deveined, shells reserved
  • 2 teaspoons Tabasco pepper sauce
  • 1 tablespoon ketchup
  • 1 teaspoon salt
  • 1 1/2 teaspoons sugar
  • pinch white pepper
  • 4 tablespoons olive oil
  • 1 green pepper, cut into 1/2 inch cubes
  • 1 red pepper, cut into 1/2 inch cubes
  • 4 garlic cloves, minced
  • 1 onion, diced (need 1/2 cup)
  • 1 tablespoon white wine

Hot Kick Shrimp

 Hot Sauteed Shrimp

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Course: 

 

  • 8 large or 12 small mirlitons
  • 1/4 lb lean sliced bacon
  • 1 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 3 tablespoons celery, chopped
  • 1 tablespoon garlic, minced
  • 1 cup creole tomatoe, coarsely chopped
  • 1/2 cup shallots, chopped
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black peeper
  • 3/4 teaspoon thyme
  • 2 whole bay leaves
  • 3 tablespoons parsly, minced
  • 1/8 teaspoon cayeene
  • 1 lb shrimp, peeled, deveined and cut into 1/2 inch pieces
  • 1/2 cup slighly dampened crumbled white bread, crust removed

Stuffed Mirlitons

 

Stuffed Mirlitons

 

Course: 

Roux

  • 3/4 cup flour
  • 3/4 cup vegetable oil

Gumbo 

  • 2 medium yellow onions, diced
  • 1 green pepper, diced
  • 1 bunch thinly sliced green onions
  • 2-3 tablespoons minced fresh garlic
  • 2 large ripe tomatoes, diced
  • 2 tablespoons minced fresh parsley
  • 1 pound Andouille or smoked sausage, sliced into 1/4 inch rounds
  • 2 pounds (after cleaning) Louisiana shrimp, divided
  • 4 gumbo crabs, cleaned 
  • 2 pounds fresh okra, sliced
  • 2 quarts seafood stock, or as needed (recipe here)
  • 1/2 pound crab meat, picked over

Seasonings

  • three bay leaves
  • 2 teaspoon thyme
  • 4 teaspoon salt
  • 2 teaspoon pepper
  • 1 teaspoon cayenne
  • 1 tablespoon lemon juice
  • 10 whole allspice
  • 8 cloves
  • 1/4 teaspoon mace

Seafood Gumbo

Susan's seafood gumbo 

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Course: 
  • Extra virgin olive oil
  • 1/4 cup sweet onion, finely diced
  • 1/4 cup celery, finely diced
  • 1/2 Jerusalem artichoke, chopped
  • Salt and pepper
  • 2 large avocados
  • Juice of 1/2 lemon
  • 1 lb large shrimp, boiled in well-seasoned broth, chilled, peeled and deveined
  • 1 English cucumber, chopped
  • 1 cup grape tomatoes, cut in half lengthwise
  • 1 tablespoon sweet marjoram
  • 1 tablespoon parsley
  • 1 tablespoon lemon balm
  • 1 tablespoon chives
  • Balsamic vinegar
  • Lettuce leaves

Shrimp Salad with Avocado

Shrimp Salad with Avocado

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Course: 
  • 1 pound shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 3 tablespoons canola or extra virgin olive oil
  • 1 medium sweet onion, chopped
  • 1 rib celery, chopped
  • 1 cup fresh tomatoes, chopped
  • 1 cup tomato sauce
  • 1 teaspoon sugar
  • 1 bell pepper chopped
  • 1 bay leaf, preferably fresh 
  • salt and cayenne pepper (or pepper sauce) to taste
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons green onions, chopped

Note: Scoop of rice may be added.

Easy Shrimp Creole

 Easy Shrimp Creole

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Course: 

 

  • 1 med yellow onion, chopped coarse
  • 1 med red pepper, chopped coarse
  • 1 bunch green onions, chopped coarse
  • 3 stalks celery, chopped coarse
  • 6 cloves garlic, sliced
  • 2 Tbsp Paul Prudhomme Just Plain Seasoning
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp crushed red pepper
  • 1/4 tsp cayenne
  • 2 Tbsp gumbo file
  • Stir together and cook 5- 10 minutes on medium heat.
  • 2 qts filtered water
  • 1/2 can fire-roasted tomatoes
  • 1 lb frozen cut okra
  • 1 lb 70/90 frozen shrimp (thawed)

Note: This “roux-less” version of a New Orleans favorite is full of succulent shrimp and okra, seasoned Vitality-style, served with a heaping scoop of brown rice.

Caption

RECIPE NAME 

Video of Cooking Demonstration Available

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