Acadian peppered shrimp Rate this recipe and get 1 pt
Yield: 4 servings

1

lbs

Butter

1/2

cup

Lemon juice

2

tbsp

Fresh basil, chopped

2

tbsp

Cayenne pepper

2

tbsp

Fresh oregano, chopped

5

each

Garlic cloves, minced

1

each

Bay leaf, crumbled

1/2

cup

Black pepper, finely ground

1

x

Salt

4

lbs

Large raw shrimp in shells

Procedures

  1. The shrimp should be of a size to number 30-35 per pound.
  2. Melt the butter in a large deep-sided frying pan or iron skillet over low heat.
  3. When melted, raise the heat, and add the remaining ingredients except the shrimp.
  4. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes.
  5. Add the shrimp, stirring and turning to coat well with the seasoned butter.
  6. Cook until the shrimp have turned a rich deep pink, about 10 minutes.
  7. Serve the shrimp in their shells, peeling them at the table

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Acadian shrimp and file gumbo Rate this recipe and get 1 pt
2 servings

 

 

FILE GUMBO

4

cup

Mixed vegetables

 

 

-green pepper, onion

 

 

-celery

1

tbsp

Garlic - minced

1/4

tsp

Cayenne pepper

1/4

tsp

Black pepper

1/4

tsp

White pepper

1/2

oz

Thyme

2

tbsp

Tomato sauce

1 1/2

oz

File powder

1

oz

Oregano

1

oz

Paprika

1/2

cup

Seafood stock

 

 

ACADIAN SHRIMP

1

lbs

Shrimp

2

tsp

Paprika

2

tsp

Seasoned pepper

1 1/2

cup

File gumbo (see recipe)

 

 

Green onions - to garnish

Procedures
 

  1. File gumbo: saute vegetables in a little oil until soft and add garlic and file powder.
  2. Stir in the pepper and spices.
  3. Cook mixture for 5 minutes and stir in tomato sauce.
  4. Cook for 10 minutes and add seafood stock.
  5. Simmer until thickened and serve alone or use in acadian shrimp dish.
  6. Acadian shrimp: heat a heavy frying pan until very hot.
  7. Add the shrimp, paprika and seasoned pepper and saute quickly until shrimp just turns pink.
  8. Add the file gumbo to the pan and cook 1 minute or until heated through.
  9. Serve in a bowl garnished with green onion along with plenty of cornbread.
  10. Serves 1 to Chef randy wilson, the bayou, calgary, alberta appeared in calgary sun july 23, 199

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Asian Grilled Shrimp Rate this recipe and get 1 pt

Yield: 4 servings

 

1/3

cup

soy sauce

1/4

cup

sesame oil

1

tbsp

brown sugar

1

tbsp

ginger

1/4

cup

scallions

1

lbs

prawn

8

 

bamboo skewer

Procedures

  1. Combine soy, sesame oil, ginger, sugar, and scallions-mix well.
  2. Add shrimp and toss to mix well.
  3. Cover and chill for 4-6 hours.
  4. Thread shrimp onto skewers.
  5. Grill for 4 minutes on each side, basting often.
  6. Serve hot, accompanied by rice.

 

 

 

Angel Hair with Shrimp Sesame Sauce Rate this recipe and get 1 pt

Yield: 6 servings

8

oz

Angel Hair (Capellini), uncooked

1

lb

asparagus, trimmed and cut into 1-inch pieces

2

tsp

vegetable oil

5

cloves

garlic, chopped

1

cup

sliced mushrooms

1/4

cup

low-sodium soy sauce

2

tbsp

sesame oil

1

tbsp

brown sugar

3

tbsp

chutney

2

tbsp

toasted sesame seeds

1

bunch

scallions, finely chopped

1/2

cup

vinegar

1

lb

frozen medium shrimp, thawed

Procedures
 

  1. Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces.
  2. When pasta and asparagus are done, drain.
  3. Place oil, garlic and mushrooms in a 2-quart saucepan.
  4. Saute for 3 to 4 minutes.
  5. Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, scallions and vinegar.
  6. Simmer for 3 to 5 minutes.
  7. Add shrimp to the sauce and cook for another 5 to 8 minutes.
  8. Toss shrimp and sauce with pasta and asparagus and serve.
  9. Each Serving Provides:
  10. 609 Calories , 35.7 g Protein , 88.7 g Carbohydrates , 13.1 g Fat , 138 mg Cholesterol ,
  11. 167 mg Sodium , Calories from Fat 19%

Australian shrimp on the barbie Rate this recipe and get 1 pt
Yield: 8 servings

 

1/2

cup

(1 stick) butter, melted

1/4

cup

Olive oil

1/4

cup

Minced fresh herbs

 

 

-(parsley, thyme and

 

 

-cilantro)

3

tbsp

Fresh lemon juice

3

large

Garlic cloves, crushed

1

tbsp

Minced shallot

 

 

Salt and pepper, freshly

 

 

-ground

1

 

½ lb medium large

 

 

-shrimp, unpeeled

Procedures

  1. Spinach leaves lemon slices
  2. combine first 8 ingredients in large bowl.mix in shrimp.marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally.
  3. Prepare barbecue with medium hot coals.thread shrimp on narrow skewers.grill until just opaque,about 2 minutes per side.line platter with spinach.arrange skewers on platter.garnish with lemon and serve.
  4. Makes 8 servings.

Barbecue Garlic Shrimp Rate this recipe and get 1 pt

Yield: 8 servings

 

1

cup

unsalted butter

3

cup

scallions

2

cup

garlic

2

cup

white wine

1/3

cup

fresh lemon juice

1

tsp

salt

1

tsp

pepper

1

lbs

prawn

1

cup

parsley

25

each

bamboo skewer

1

tbsp

tabasco sauce

1/4

cup

scallions including tops

2

each

lemon

Procedures

  1. Heat butter in a large skillet, over a medium-low flame.
  2. Add scallions and garlic Heat and stir for 3-4 minutes, until softened.
  3. Add wine and reduce heat to low.
  4. Heat and stir for 15 minutes.
  5. Stir in lemon juice.
  6. Remove from heat.
  7. Season to taste with salt and pepper, set aside.
  8. Cut shrimp through back of shell with scissors and remove sand vein without removing shells.
  9. Combine shrimp, 1 cup minced parsley, and scallion mixture-mix well.
  10. Cover and chill for 6-24 hours, stirring once or twice remove shrimp, reserving marinade.
  11. Thread two shrimp onto each skewer, set aside.
  12. Heat marinade in a small saucepan, over a medium flame.
  13. Bring to a boil, reduce heat, and simmer until thickened, stirring often.
  14. Remove from heat, strain well.
  15. Season with salt and pepper.
  16. Divide mixture between individual ramekin serving dishes sprinkle with minced scallion greens and parsley.
  17. Place one ramekin onto each serving plate.
  18. Grill shrimp for 2 minutes, turn, and grill for another 2 minutes, just until pink and heated through.
  19. Divide among serving plates.
  20. Garnish with lemon wedges. Serve hot.

 

Jethro’s shrimp creole Rate this recipe and get 1 pt
Yield: 8 servings

 

2

cup

Cooked white rice

4

Oz.

Tomato paste

2

cup

Shrimp, shelled/deveined

1/4

cup

Bellpepper

1

Tbs.

Oil

 

 

Salt to taste

 

 

Pepper to taste

1

 

Onion

1

Tbs,

Minced garlic

1

cup

Chopped mushroom

 

pnch

Cayenne pepper

 

 

 

 

 

 

 

 

 

 

 

 

Procedures

  1. Saute the shrimp, onion, peppers, garlic, and mushrooms in a large skillet till shrimp are pink.
  2. Add the rice
  3. Mix 4 oz. of water in the tomato paste and add to the mix.
  4. Cover and heat on low for 15 minutes.

 

Bay Shrimp Sausage Rate this recipe and get 1 pt
Yield: 8 servings

 

 

 

parchment paper

 

 

unsalted butter

1 1/2

lbs

firm white fish fillet

1

each

egg

1

tsp

onion powder

1

tsp

paprika

1

tsp

fresh lemon juice

2

tbsp

parsley

1/2

lbs

bay shrimp

Procedures

  1. Brush one side of parchment paper with butter, set aside.
  2. Place the fish fillets into a food processor.
  3. Pulse just to coarsely chop.
  4. Add the eggs, onion powder, paprika, lemon juice, and parsley-process to mix well.
  5. Add the shrimp and pulse just once or twice to barely mix.
  6. Spoon onto one edge of a sheet of buttered parchment.
  7. Rollup to form into a sausage shape and tie ends with twine to secure.
  8. Place into a hotel pan and weight down with a plate.
  9. Pour hot water into hotel pan to completely cover sausage.
  10. Poach in a medium oven until set.
  11. Remove from oven and allow to set briefly.
  12. Remove parchment paper and gently cut into slices.
  13. Arrange onto a serving plate or platter.
  14. Garnish with sauce as desired Serve warm or at room temperature.

Beer Boiled Shrimp I Rate this recipe and get 1 pt
Category: Beer, Seafood, Shrimp
Yield: 6 servings

 

2

lbs

tiger prawn

24

oz

beer

1

tbsp

garlic

2

tsp

salt

1/2

tsp

thyme

2

each

bay leaf

1

tsp

celery seed

1

tsp

parsley

1/4

tsp

cayenne

1/2

cup

butter

1

tsp

fresh lemon juice

1

tsp

tabasco sauce

Procedures

  1. Heat 4 quarts water to a boil in a stockpot, over a moderately-high flame.
  2. Add beer, garlic, salt, thyme, bay leaves, celery seed, parsley, and cayenne.
  3. Bring to a boil for 5 minutes.
  4. Add shrimp, return to a boil, reduce heat, and simmer for 4-5 minutes.
  5. Drain well and remove to a serving bowl or platter.
  6. Combine butter, lemon juice, and tabasco sauce.
  7. Serve shrimp hot, accompanied by a spiced butter

Bean and Shrimp Risotto Rate this recipe and get 1 pt


Yield: 6 servings

 

1 1/2

cups

chopped onion

4

cloves

garlic, minced

1

tbsp

olive oil

4

oz

mushrooms, sliced

1 1/2

cups

arborio rice

14

oz

cans of fat-free reduced-sodium

 

 

chicken broth

1

lb

peeled, deveined shrimp

1

cup

sanap peas

15

oz

can of kidney beans OR

1 1/2

cups

cooked dry-packged kidney beans, rinsed, drained

1

med

tomato,chopped

2

oz

shredded Parmesan cheese

 

 

salt and pepper; to taste

Procedures

  1. Sauté onion, garlic, and mushrooms in oil in large saucepan until tender, 5 to 8 minutes.
  2. Stir in rice and cook 2 to 3 minutes.
  3. Heat broth to boiling in medium saucepan; reduce heat to low.
  4. Add 1 cup broth to rice mixture and cook, stirring constantly, until broth is absorbed, 1 to 2 minutes.
  5. Slowly add 2 cups broth and simmer, stirring until broth is absorbed, 8 to 10 minutes.
  6. Add shrimp, snap peas, and remaining broth to saucepan.
  7. Cook, stirring frequently, until rice just tender and liquid absorbed, 5 to 10 minutes.
  8. Add beans and tomatoes; cook 2 to 3 minutes longer.
  9. Stir in cheese; season to taste with salt and pepper.
  10. Nutrient Information per Serving:
  11. Calories 412, Carbohydrate 58g, Protein 28g, Fat 7g, Folate 56mcg, Dietary fiber 7g, % of Calories from Fat 15, sodium 664mg, Cholesterol 122mg
  12. Preparation Time: 30 minutes

Bourbon street shrimp Rate this recipe and get 1 pt
Yield: 6 servings

 

1/4

cup

Butter

6

 

Mushrooms, sliced

1

can

Frozen condensed cream of sh

1

cup

Sour cream

1

tsp

Soy sauce

1/4

tsp

Black pepper

1 1/2

lbs

Shrimp*

 

 

Toast slices or cooked rice

Procedures

  1. *cooked, shelled, deveined.
  2. Melt butter and saute mushrooms until wilted but still white.
  3. Stir in soup, sour cream, soy sauce,and pepper.
  4. Cook, stirring, until sauce bubbles and becomes smooth.
  5. Fold in shrimp.
  6. Heat until bubbly.
  7. Serve spooned over toast slices or cooked rice.
  8. Can also be spooned into small casseroles; top each casserole with 1/3 cup grated sharp cheddar cheese.
  9. Place under broiler and broil until bubbly and golden brown

Caesar Shrimp and Pasta Rate this recipe and get 1 pt
Rating: ¯ ¯ ¯ ¯ ¯


Yield: 4 servings

 

8

oz

Ziti, Mostaccioli or other medium pasta shape, uncooked

3

cup

broccoli florets

1/3