shrimp

  • 6 tablespoons (¾ stick) unsalted butter
  • 2 teaspoons kosher salt, plus more to taste
  • 1 pound medium or large shrimp, shelled, shells reserved
  • ¾ cup dry white wine
  • 2 tablespoons Pernod or brandy
  • 3 sprigs fresh thyme 1 bay leaf
  • 2 celery stalks, chopped, leaves reserved for garnish
  • 2 large leeks (white and light green parts only), chopped
  • 2 garlic cloves, chopped
  • 1 fennel bulb, finely chopped, fronds reserved for garnish
  • ¼ cup Iong-grain rice
  • 2 tablespoons tomato paste
  • Pinch of cayenne pepper
  • Fresh lemon juice to taste

Rustic Shrimp Bisque

Rustic Shrimp Bisque

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Course: 
  • 1 cup of chopped onions
  • 1 cup of chopped celery
  • ¼ cup of chopped bell pepper
  • ¼ cup of butter or oleo
  • salt, black pepper, and cayenne pepper to taste
  • ½ cup of chicken broth
  • 12 slices of day-old bread, toasted
  • 1 pound of crab meat
  • 1 cup of cooked shrimp, peeled and chopped
  • 2 eggs, beaten
  • ½ cup of chopped green onion tops
  • ½ cup of chopped parsley
  • Bread crumbs

Seafood-Stuffed Crabs

Seafood-Stuffed Crabs

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Course: 

1 pound cleaned Louisiana shrimp

Marinade for shrimp

  • 1 tablespoon soy sauce
  • 2 teaspoons rice wine or dry sherry
  • 1 teaspoon fresh ginger, minced
  • ¼ teaspoon sesame oil
  • 1 teaspoon hot chili oil
  •  

Other Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon hot chili pepper oil
  • 2 or 3 whole hot chili peppers (dried)
  • 1 yellow onion, sliced
  • 1 bell pepper, diced into ½ inch pieces
  • 1 cup chicken broth
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons rice wine or dry sherry
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • ½ cup roasted peanuts
  • Hot cooked rice, for serving

Kung Pao Shrimp

Kung Pao Shrimp

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Course: 
  • 1 pound medium-sized shrimp, peeled and deveined, shells reserved
  • 1 medium-size onion, quartered
  • 1 celery stalk, cut into thirds
  • 1 carrot (optional), peeled and cut into thirds
  • 4 sprigs fresh Italian flat leafed parsley
  • Kosher salt
  • 5 cups water
  • 1 clove garlic, chopped
  • 2 tablespoons butter
  • ¼ cup chopped onions
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 1 fresh or canned plum tomato, peeled, seeded, and diced
  • ¾ cup finely grated Parmesan cheese (optional)

Stanley Tucci's Risotto with Shrimp

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  • 4 tomatoes, about 1 ½ pound (750 g) 
  • Salt and freshly ground pepper 
  • 6 tablespoons (3 fl oz/90 ml) olive oil 
  • 1 pound (500 g) medium-sized shrimp, peeled and deveined 
  • 1 tablespoon finely chopped garlic 
  • 1 tablespoon sherry vinegar 
  • 2 tablespoons chopped fresh parsley 
  • cayenne pepper to taste

Sautéed Shrimp with Fried Garlic and Baked Tomato

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Course: 
  • 4 tablespoons oil, divided
  • 1½ sticks unsalted butter, divided, ½ stick chilled
  • 4 ounces Creole seasoning
  • 4 snapper fillets, skinned, bones removed
  • 20 jumbo shrimp, peeled and deveined
  • zest of 2 lemons
  • 6 cloves of garlic, minced
  • 1 teaspoon dry thyme or 5 sprigs fresh, stemmed and chopped
  • 2 sprigs rosemary, stemmed and chopped
  • juice of 2 lemons
  • ½ cup white wine
  • pinch of salt
  • 1 bunch parsley, chopped

Snapper wtih Lemon-Butter Shrimp

Snapper wtih Lemon-Butter Shrimp

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Course: 

Baked Stuffed Fish

  • 2 onions, chopped
  • 4 stalks of celery, chopped
  • 1 bell pepper, chopped
  • ½ cup butter
  • 2 10-ounce cans of tomatoes with chilies
  • 1 8-ounce can of tomato sauce
  • salt, pepper, cayenne, to taste
  • ¼ cup chopped parsley
  • ¼ cup chopped green onion tops
  • 1 5-pound whole fish, cleaned and head removed
  • Shrimp and Crab Stuffing (recipe follows)



Shrimp and Crab Stuffing

  • 1 onion, chopped
  • ½ bell pepper, chopped
  • ¼ cup of oil
  • ½ pound of peeled and deveined shrimp
  • ½ pound of crab meat
  • salt, black pepper, and cayenne pepper to taste
  • ¼ cup of water

Baked Stuffed Fish

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Course: 
  • 1½ pounds jumbo or extra-large shrimp
  • ½ cup (2½ oz/75 g) all-purpose flour
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil, plus more as needed
  • 12 tablespoons unsalted butter
  • 3 cloves garlic,minced
  • ¼ cup  dry white wine
  • Finely grated zest from 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • Lemon wedges for serving

 

Garlicky Shrimp Scampi

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Course: 
  • 5 pounds 10-15 count Royal Red shrimp
  • 3 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 4 tablespoons butter, cubed
  • 2 tablespoons extra virgin olive oil
  • ½ cup onion, minced
  • ½ cup celery, minced
  • ½ cup carrot, minced
  • ¼ cup garlic, minced
  • ½ teaspoon red chili flakes
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • ½ tablespoon kosher salt
  • ½ tablespoon sugar
  • 1 tablespoon oregano, chopped
  • 3 tablespoons olive oil

Shrimp Muddy Waters

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