Best 5 Louisiana Garlic Shrimp Recipes

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**Louisiana Garlic Shrimp: A Symphony of Flavors for Seafood Lovers**

Indulge in the tantalizing flavors of Louisiana Garlic Shrimp, a delectable seafood dish that captures the essence of Cajun cuisine. This culinary masterpiece combines succulent shrimp, aromatic garlic, and a medley of zesty spices, creating a symphony of flavors that will tantalize your taste buds. Whether you prefer the classic simplicity of steamed shrimp or the bold heat of grilled shrimp, this article offers a diverse collection of recipes to suit every palate. Embark on a culinary journey through the vibrant streets of Louisiana, where the air is filled with the enticing aroma of garlic shrimp sizzling in a pan. With each bite, you'll be transported to the heart of this culinary paradise, where every ingredient tells a story of tradition and passion.

Check out the recipes below so you can choose the best recipe for yourself!

LOUISIANA SHRIMP CREOLE II



Louisiana Shrimp Creole II image

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

Provided by Katrina Berry

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 5

Number Of Ingredients 12

½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

Steps:

  • In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
  • Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g

LOUISIANA GARLIC SHRIMP



Louisiana Garlic Shrimp image

This one is both quick and easy. You can adjust the heat to your liking. The time for prep includes the time to peel & devein the shrimp.

Provided by Just Cher

Categories     Cajun

Time 42m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs medium shrimp, uncooked peeled and deveined
1/4 cup unsalted butter (melted)
3 -4 cloves garlic (crushed)
1/2 teaspoon hot sauce
8 slices French bread, toasted (about 1/2 inch thick)
1/4 cup chopped parsley

Steps:

  • Place shrimp in a 10x6 baking dish.
  • Combine butter, garlic, and hot sauce in a small mixing bowl, stirring well.
  • Pour over shrimp.
  • Bake at 450 degrees for 10 minutes or until shrimp are opaque.
  • Spoon shrimp mixture over toasted french bread.
  • Sprinkle with chopped parsley.

GARLIC SHRIMP AND GRITS



Garlic Shrimp and Grits image

Makes 4 Servings

Number Of Ingredients 20

3 tablespoons unsalted butter, divided
⅓ pound tasso, cut into ½-inch cubes
⅓ cup chopped red bell pepper
⅓ cup chopped green onion
6 cloves garlic, minced
1 pound peeled and deveined large fresh shrimp (tails left on)
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth, room temperature
2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
⅛ teaspoon cayenne pepper
White Cheddar Corn Grits (recipe follows)
Garnish: ground black pepper, chopped red bell pepper, chopped fresh parsley
4 cups low-sodium chicken broth
3 tablespoons unsalted butter
1 teaspoon kosher salt
1 cup stone-ground yellow corn grits
1½ cups shredded extra-sharp white Cheddar cheese
¼ cup mascarpone cheese*
2 tablespoons heavy whipping cream

Steps:

  • In a 12-inch enamel-coated cast-iron skillet, heat 1 tablespoon butter over medium heat. Add tasso; cook, stirring occasionally, until browned, 15 to 20 minutes. Using a slotted spoon, transfer tasso to a medium bowl, reserving drippings in skillet.
  • Add bell pepper, onion, and garlic to skillet; cook, stirring constantly, until softened, 3 to 4 minutes. Transfer vegetables to bowl with tasso.
  • Add shrimp to skillet; cook until pink and firm, 2 to 3 minutes. Transfer shrimp to bowl with tasso mixture.
  • Add remaining 2 tablespoons butter to skillet, and let melt. Whisk in flour; cook for 1 minute, whisking constantly. Whisk in broth, Worcestershire, lemon juice, and cayenne; bring to a boil over medium-high heat. Reduce heat to medium; simmer until thickened, 2 to 4 minutes.
  • Return tasso mixture to skillet; stir until heated through, 2 to 3 minutes. Serve immediately with White Cheddar Corn Grits. Garnish with black pepper, bell pepper, and parsley, if desired.
  • In a medium saucepan, bring broth, butter, and salt to a boil over medium-high heat. Gradually whisk in grits; reduce heat to medium-low. Cover and cook, whisking occasionally, until grits are thickened, about 20 minutes.
  • Remove from heat; gradually whisk in Cheddar, mascarpone, and cream. Serve immediately. (Whisk in an additional 2 to 4 tablespoons warm cream if grits become too thick.)

LOUISIANA STYLE SHRIMP



Louisiana Style Shrimp image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1/2 pound andouille sausage, diced or crumbled
3 tablespoons butter
1 green bell pepper, seeded and chopped
1 onion, chopped
3 to 4 small ribs celery, chopped
4 cloves garlic, chopped
1 red hot chile pepper, seeded and finely chopped
2 tablespoons finely chopped thyme leaves
2 bay leaves
1 tablespoon smoked sweet paprika or sweet paprika
2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Abita)
1 cup chicken or seafood stock-in-a-box
1 tablespoon Worcestershire sauce
Hot sauce, to taste
1 1/2 pounds medium-large shrimp, peeled and deveined
Serve with brown or white long-grain rice cooked in chicken stock with scallions, according to package directions.

Steps:

  • In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
  • Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

LOUISIANA SHRIMP



Louisiana Shrimp image

"This is a Lenten favorite at our home," notes Sundra Hauck, a field editor in Bogalusa, Louisiana. "I serve it right out of the roaster with corn on the cob and boiled potatoes." -Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 10 servings.

Number Of Ingredients 8

1 pound butter, cubed
3 medium lemons, sliced
2 tablespoons plus 1-1/2 teaspoons coarsely ground pepper
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
2-1/2 pounds uncooked shell-on medium shrimp

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. , Place shrimp in a large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink, stirring once. Serve warm with a slotted spoon.

Nutrition Facts : Calories 424 calories, Fat 38g fat (23g saturated fat), Cholesterol 267mg cholesterol, Sodium 722mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein.

Tips:

  • Use fresh shrimp: Fresh shrimp have a better flavor and texture than frozen shrimp. If using frozen shrimp, thaw them completely before cooking.
  • Peel and devein the shrimp: This step is optional, but it will make the shrimp more tender and easier to eat. To peel a shrimp, hold the shrimp by the tail and use your fingers to gently pull the shell off the body. To devein a shrimp, use a sharp knife to make a shallow cut along the back of the shrimp and remove the dark vein.
  • Marinate the shrimp: Marinating the shrimp in a mixture of olive oil, garlic, and herbs will help to infuse them with flavor. You can marinate the shrimp for as little as 30 minutes or up to overnight.
  • Cook the shrimp over high heat: This will help to sear the shrimp and prevent them from becoming tough. Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque.
  • Do not overcook the shrimp: Overcooked shrimp will be tough and rubbery. Cook the shrimp just until they are cooked through.
  • Serve the shrimp immediately: Garlic shrimp is best served immediately after cooking. You can serve them with rice, pasta, or vegetables.

Conclusion:

Louisiana garlic shrimp is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are cooked in a flavorful sauce made with garlic, butter, and herbs. This dish can be served with rice, pasta, or vegetables. With its simple ingredients and bold flavors, Louisiana garlic shrimp is a surefire hit with everyone who tries it.

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