Best 20 Louisiana Shrimp Recipes

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**A Culinary Journey to Louisiana: Unveiling the Essence of Shrimp Delicacies**

Louisiana, a state renowned for its vibrant culture and rich culinary heritage, takes pride in its delectable shrimp dishes. From the classic Louisiana shrimp boil, a symphony of flavors brought to life by a medley of succulent shrimp, zesty seasonings, and aromatic vegetables, to the tantalizing shrimp creole, a Creole classic that weaves together the harmonious flavors of shrimp, the "holy trinity" of onions, celery, and bell peppers, and a chorus of aromatic spices.

Venture into the realm of shrimp étouffée, a dish that enchants the palate with its rich, flavorful gravy, generously filled with succulent shrimp and the essence of the trinity. Immerse yourself in the rustic charm of shrimp gumbo, a hearty and comforting stew that brims with the goodness of shrimp, trinity vegetables, and a medley of aromatic spices, all harmoniously blended in a rich, savory broth.

For a taste of coastal simplicity, savor the shrimp scampi, a delightful union of succulent shrimp, sautéed in a luscious combination of butter, garlic, and herbs. Transport yourself to the vibrant streets of New Orleans with shrimp po'boys, a symphony of flavors featuring succulent shrimp nestled in a warm, fluffy French roll, dressed with a vibrant array of toppings.

**Recipes Included:**

1. **Louisiana Shrimp Boil:** Embark on a culinary adventure with this classic Louisiana shrimp boil, where succulent shrimp, corn on the cob, potatoes, and more dance in a harmonious blend of zesty seasonings and aromatic vegetables, creating a feast for the senses.

2. **Shrimp Creole:** Immerse yourself in the vibrant flavors of Creole cuisine with this tantalizing shrimp creole. Succulent shrimp, the aromatic trinity of onions, celery, and bell peppers, and a chorus of aromatic spices intertwine in a rich, flavorful gravy, promising a taste of Louisiana's culinary heritage.

3. **Shrimp Étouffée:** Indulge in the decadence of shrimp étouffée, a dish that captivates the palate with its rich, flavorful gravy. Succulent shrimp and the trinity vegetables meld together in a symphony of flavors, enhanced by the aromatic trinity and a medley of spices.

4. **Shrimp Gumbo:** Discover the rustic charm of shrimp gumbo, a hearty and comforting stew that brims with the goodness of shrimp, trinity vegetables, and a medley of aromatic spices, all harmoniously blended in a rich, savory broth.

5. **Shrimp Scampi:** Experience the simplicity and elegance of shrimp scampi, a delightful union of succulent shrimp, sautéed in a luscious combination of butter, garlic, and herbs. The delicate flavors of shrimp and the aromatic herbs create a harmonious balance that delights the palate.

6. **Shrimp Po'boys:** Embark on a culinary journey to the vibrant streets of New Orleans with shrimp po'boys. Succulent shrimp nestled in a warm, fluffy French roll, dressed with a vibrant array of toppings, create a taste explosion that embodies the spirit of this iconic dish.

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

SHRIMP AND GRITS LOUISIANA STYLE



Shrimp and Grits Louisiana Style image

Probably the best shrimp and grits recipe I have made! Easy and low ingredient count!

Provided by Amber Taylor Futch

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 40m

Yield 2

Number Of Ingredients 12

1 cup water
1 pinch salt
6 tablespoons grits
2 tablespoons olive oil
½ cup diced tasso ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
20 medium shrimp, peeled and deveined
¼ cup white wine
1 cup heavy whipping cream
salt and ground black pepper to taste
1 tablespoon chopped green onion, green parts only

Steps:

  • Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
  • Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
  • Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
  • Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.

Nutrition Facts : Calories 677.2 calories, Carbohydrate 9.5 g, Cholesterol 271.9 mg, Fat 60.1 g, Fiber 0.5 g, Protein 20.6 g, SaturatedFat 30.1 g, Sodium 751.2 mg, Sugar 1.1 g

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.

LOUISIANA SHRIMP GUMBO



Louisiana Shrimp Gumbo image

Make and share this Louisiana Shrimp Gumbo recipe from Food.com.

Provided by Boomette

Categories     Gumbo

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 cup vegetable oil
1 cup all-purpose flour
1 onion, peeled and chopped
1 green pepper, seeds removed and chopped
1 stalk celery, chopped
4 garlic cloves, peeled
2 cups chicken broth
6 ounces andouille sausages, chorizo or 6 ounces Italian sausage, sliced
8 ounces shrimp, peeled and devined
1 (28 ounce) can whole tomatoes
4 ounces okra (fresh or frozen)
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon gumbo file powder (sassafras)
1/4 teaspoon cayenne pepper
sea salt
2 green onions, thinly sliced

Steps:

  • Preheat a large, heavy-bottomed stockpot over medium heat.
  • Pour in the vegetable oil and, when it's smoking hot, gradually and carefully whisk in the flour, forming a "roux." Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it's very hot! This browning process weakens the roux's ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
  • After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they've softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
  • Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.

Nutrition Facts : Calories 883.7, Fat 68.5, SaturatedFat 11.6, Cholesterol 95.9, Sodium 1238.4, Carbohydrate 44.6, Fiber 6.4, Sugar 9.2, Protein 25.4

MR. JIM'S LOUISIANA BBQ SHRIMP



Mr. Jim's Louisiana BBQ Shrimp image

Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is served with French bread for soaking up the rich sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 1/2 teaspoons hot sauce, such as Tabasco
1 pound (about 30) medium to large shrimp, peeled, heads (optional) and tails on
1/2 teaspoon coarse salt
Freshly ground pepper
Baguette, for serving

Steps:

  • Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
  • Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.

LOUISIANA BOILED SHRIMP (FRANK DAVIS)



Louisiana Boiled Shrimp (Frank Davis) image

If you want the best, ya gotta go with the best. Start with a good base line, then doctor the recipe the way you like it. I believe once a wheel is invented, roll it. You may want to adjust some spokes or change some, but the wheel is already invented, so go with the winner and roll with it! Here's da creole, cajun cook man..he has been doing this a long time, and doesn't mind sharing what comes out the best. This recipe is his, and here is his site to check out da rest.. and to buy his seasonings that you need http://www.frankdavis.com. I reduced his original recipe for 20 pounds of shrimp down to 5 pounds. This came out perfect for everyone! The only other thing I can say is to get out your CD of Steve Riley & The Mamou Playboys - Bon Reve - crank it up and "Laissez les Bon Temps Roulez" (Let the Good Times Roll) Appreciez mon ami!

Provided by OneEyeJack

Categories     Cajun

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 11

3 gallons water
5 ounces salt (to taste)
2 ounces cayenne pepper
2 onions, medium yellow cut in half
1 head garlic, cut in half, across
3 lemons, thinly sliced
1 cup seasoning, Frank Davis Complete Seafood Boil
20 potatoes, red, small, whole
5 ears corn, not frozen, halved
5 lbs shrimp, 26-30 count, washed, heads on
10 lbs ice

Steps:

  • Combine and prepare ingredients.
  • Set up a high pressure burner, propane tank, and a 40 quart/10 gallon pot.
  • (I have an old Miller Lite Keg,16 gallons, with the top cut out, and an old Ford hub cap to cover the hole, that I use.).
  • Add the water to the pot and bring it to a roiling boil.
  • When the water is ready, drop in the salt, cayenne pepper, onions, garlic, lemons, Frank's seafood boil.
  • Boil together all the seasonings ingredients for about 15 minutes to create a rich seafood-boiling stock.
  • Put the potatoes in the pot, let the water come back to a boil, and boil the potatoes for 10 minutes.
  • After 10 minutes, put the corn into the pot, let the water come back to a boil, and boil them for 5 minutes.
  • This technique is known as "back-timing" and is used to make sure every ingredient in the pot comes out perfectly "at the same time".
  • Now it's time to add the shrimp. put them ALL into the pot, stir them around briskly (I have a small boat paddle -perfect for this and you don't burn you self) let the water come back to a boil, and boil them for exactly two minutes. When that happens: Immediately turn off the fire, remove the pot from the hot burner grate, and drop into the pot - evenly over the shrimp (which at this point will all be floating) the bag of ice. You will notice at this point that all the shrimp will immediately sink to the bottom of the pot! This is when they start picking up the seasoning (that doesn't happen while they are boiling).
  • Now let the shrimp "soak" in the spicy water for at least 12 minutes. After that time, you can begin sampling them, like every 5 minutes or so afterwards, until they "spitefully" and perfectly suit "your" taste.
  • All that's left to do is to spread newspaper out on the table, remove all the shrimp from the pot, drain them thoroughly, then place them on the newspaper right down the center of the table, along with the cocktail and remoulade sauces.(see my red sauce for boiled shrimp- knock your sox off - but you can still eat the shrimp).
  • Mangia! Welcome to summertime in the backyard!
  • This recipe can be doubled while still maintaining both the flavor and seasoning intensity. You can use a natural gas hookup to boil seafood in your back yard, but propane creates a hotter flame and brings the water to a boil much faster.
  • Whenever you buy a new propane tank assembly specific for boiling, make sure you get one with a "high pressure regulator." the low pressure kind won't give you the intensity of heat you need to boil volumes of water.

Nutrition Facts : Calories 1647.1, Fat 11.8, SaturatedFat 2.7, Cholesterol 1104.3, Sodium 15289.4, Carbohydrate 250.4, Fiber 36.3, Sugar 17, Protein 149

LOUISIANA SHRIMP CASSEROLE



Louisiana Shrimp Casserole image

Don't let the name fool you, this casserole is NOT spicy, but it sure is delicious!

Provided by thedailygourmet

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 4

Number Of Ingredients 9

1 ½ cups uncooked instant rice
1 ½ cups water
1 teaspoon vegetable oil
1 pound small shrimp, peeled and deveined
2 tablespoons butter
1 (4 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of shrimp soup
1 (8 ounce) container sour cream
¾ cup shredded Cheddar cheese

Steps:

  • Preheat the oven broiler. Grease an 8x8 inch baking dish.
  • Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
  • Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
  • Broil 5 minutes in the preheated oven, or until bubbly.

Nutrition Facts : Calories 571.7 calories, Carbohydrate 38.5 g, Cholesterol 249.9 mg, Fat 31.9 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 19 g, Sodium 1150 mg, Sugar 1.2 g

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.

SHRIMP AND GRITS WITH LOUISIANA BBQ SAUCE



Shrimp and Grits with Louisiana BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 26

2 1/2 cups cream
1/4 cup Worcestershire sauce
2 to 3 tablespoons hot sauce
2 teaspoons kosher salt
1 1/2 cups grits, such as Logan Turnpike stone-ground grits
1/4 cup onion powder
2 teaspoons garlic powder
1/4 teaspoon freshly ground black pepper
1 stick butter
8 ounces butter
1 cup vegetable oil
2 tablespoons smoked paprika
1 tablespoon dried rosemary
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed chipotle pepper
1 tablespoon lemon juice
1 clove garlic, crushed
1/2 stick butter
1 cup freshly cut corn kernels
1 tablespoon fresh rosemary needles, finely chopped
1 tablespoon sugar, plus more if needed
Salt and freshly ground black pepper
20 large (size 16-20) shrimp, peeled and deveined with tail on
4 slices lemon, for garnish

Steps:

  • For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil. In a medium bowl combine the grits, onion powder, garlic powder and pepper. Add the dry ingredients to the boiling liquid, whisking vigorously. Lower the heat to a simmer and cook for 45 minutes. Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn.
  • Remove from the heat and add the butter, whisking until it's completely incorporated into the grits.
  • For the BBQ sauce: Combine the oil and butter and melt over medium heat. Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes. Add the garlic and simmer 5 minutes, not letting the garlic brown. Remove from the heat and add the lemon juice. Strain and discard the solids (they will burn if you cook the shrimp with them).
  • For the corn: Melt the butter in a medium saute pan and add the corn. Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through.
  • Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp. Cook, stirring regularly until firm to the touch, 3 to 4 minutes.
  • Divide the grits among four serving bowls and add 5 shrimp per bowl. Drizzle some BBQ sauce over the grits and sprinkle some corn on top. Garnish each bowl with a slice of lemon and then serve.

DAVID'S LOUISIANA SHRIMP/CRAWFISH ETOUFFEE



David's Louisiana Shrimp/Crawfish Etouffee image

Etouffee is probably my favorite Cajun/Creole dish. I love both shrimp or crawfish they do have a different flavor when finished. If you buy crawfish make sure you get them with fat included, makes a world of difference. It doesn't matter if your etouffee comes out lighter than what I've posted, it's all good! Experiment and...

Provided by David Kuhlmann

Categories     Seafood

Time 1h25m

Number Of Ingredients 11

2-3 lb shrimp or crawfish (crawfish with fat included)
1 c https://www.justapinch.com/recipes/side/side-rice-side/davids-perfect-rice.html per serving
1 c blonde roux https://www.justapinch.com/recipes/sauce-spread/sauce-spread-seasoning-mix/first-you-have-a-roux.html
4 large yellow onions
4-5 stalk(s) celery stalks
1 large bell pepper
6*8 clove garlic
1 bunch green onions
8-12 c seafood stock (if you can't find any, you can boil the shrimp shells) or use chicken stock
4 bay leaves dried or fresh
2-3 Tbsp add to your tastes https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/emerils-essence-creole-seasoning-make-your-own.html

Steps:

  • 1. Finish making your blonde roux (pictured) but no darker than this. Once you add the aromatics it will stop the roux from changing color further.
  • 2. While roux is still hot and on med-high heat add all of the Holy Trinity (onions, celery, bell pepper) and garlic. Continue to cook until onions, celery and bell peppers are tender. It helps to sweat the aromatics if you sprinkle a few pinches of salt over the top of this before mixing it with a heavy wooden spoon.
  • 3. Everything is now tender add 2 cups of stock and stir until smooth, then add two more cups of stock and bay leaves and stir until blended
  • 4. Continue at a simmer for about minimum 30-45 minutes before adding your shrimp or crawfish. Cook another 10-15 minutes, now it's ready to serve.
  • 5. Finished and ready to serve. You can either serve over rice, pasta of any shape even mashed potatoes. I like to either pour over rice or put a cup of rice on top in the center and garnish with fresh chopped parsley or chopped green onions Serve with fresh or hot french bread

LOUISIANA SHRIMP CREOLE



Louisiana Shrimp Creole image

Wonderful shrimp dish that will stick to your ribs. It's a recipe out of the Talk About Good cookbook, with only slight modifications. serves 4, I usually double as this is even better the next day.

Provided by Monique in LA

Categories     Creole

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup oil
1/4 cup flour
1 lb shrimp, peeled and deveined (raw)
1 garlic clove, minced
1/2 cup minced onion
2 tablespoons minced parsley
1 cup water
2 teaspoons salt (I use only 1 tsp salt)
2 bay leaves
1/2 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1/2 cup chopped bell pepper (green)

Steps:

  • combine flour and oil in a 5 quart heavy pot, making a medium brown roux on high heat. Stir constantly so as not to burn the roux.
  • Lower heat, add shrimp and cook for about 3 minutes.
  • Add garlic, onion, bell pepper, and parsley. Continue to cook for 2 minutes to wilt onions.
  • Raise heat, add water and remaining ingredients. Bring to boil.
  • Lower heat to simmer, covered, for 20 to 30 minutes.
  • Serve over rice. Corn or peas are great sweet vegetables on the side of this tomato based gravy. We always have peas and potato salad with this meal. Hope you enjoy it as much as we have!

LOUISIANA BAKED SHRIMP



Louisiana Baked Shrimp image

Make and share this Louisiana Baked Shrimp recipe from Food.com.

Provided by clw721

Categories     < 30 Mins

Time 17m

Yield 3 serving(s)

Number Of Ingredients 10

3/4 lb peeled deveined med. shrimp
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons dry red wine
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon minced garlic
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 ground red pepper
French bread or Italian bread

Steps:

  • Place shrimp in a single layer in an ungreased 10x6x2-inch baking dish.
  • Combine butter and next 7 ingredients in a saucepan.
  • Cook over medium heat, stirring constantly, until butter melts.
  • Pour over shrimp.
  • Bake, uncovered, at 400 degrees for 6 to 8 mins or until shrimp turn pink.
  • Serve with bread.

LOUISIANA KILLER SHRIMP



Louisiana Killer Shrimp image

OHHHHHHMANNNNN is all I can say about this dish. This is one of my "secret" oft requested recipes and I've decided to share it with you because nothing this good should be kept secret.

Provided by Sherrybeth

Categories     Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons rosemary
2 teaspoons dried thyme
1 teaspoon black pepper
5 garlic cloves, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
3 ounces tomato paste
1/2 cup butter
1 1/2 lbs shrimp, peeled, tails on
1 loaf French bread, toasted

Steps:

  • Crunch up the rosemary and thyme using fingers.
  • Place all ingredients, except shrimp and french bread, in a large pot.
  • Simmer this mixture for 2 1/2 hours.
  • Five minutes before serving add shrimp and cook about 3-4 minutes or until shrimp is done.
  • Serve shrimp with broth and toasted French bread for sopping the broth.

LOUISIANA SHRIMP AND EGGS GUMBO



Louisiana Shrimp and Eggs Gumbo image

I was introduced to gumbo by people from Louisiana. They lived in our town for a few years, and taught us Canadians what gumbo is all about....mmmm good and hot! You can make other gumbos the same way using squirrel, rabbit, ham, seafood, chicken, or game.

Provided by lise

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h50m

Yield 7

Number Of Ingredients 19

½ cup vegetable oil
½ cup all-purpose flour
1 onion, chopped
1 clove garlic, minced
4 cups hot water
2 cups chopped celery
1 bunch green onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large tomato, chopped
1 bay leaf
½ teaspoon dried thyme
2 pounds shrimp, peeled and deveined
8 hard-cooked eggs
1 cup okra
salt to taste
ground black pepper to taste
¼ tablespoon cayenne pepper
3 cups cooked white rice

Steps:

  • Heat oil in a Dutch oven or any heavy pan. Stir in flour to make a roux. Cook, stirring constantly, until roux is dark brown; be careful not to burn. Add onion and garlic, and cook until slightly wilted. Whisk in water.
  • Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour.
  • Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice.

Nutrition Facts : Calories 489.7 calories, Carbohydrate 35.5 g, Cholesterol 439.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 335.7 mg, Sugar 4.6 g

LOUISIANA-STYLE SHRIMP CASSEROLE



Louisiana-Style Shrimp Casserole image

Spice up dinner with a peppy shrimp dish complete with a biscuit topper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 12

2 tablespoons butter or margarine
1 clove garlic, finely chopped
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4 cup finely chopped celery
2 tablespoons Original Bisquick™ mix
1 can (14.5 oz) diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
12 oz cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup Original Bisquick™ mix
1/4 cup milk
1 egg

Steps:

  • Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.
  • In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.
  • Bake 20 to 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 320, Carbohydrate 29 g, Cholesterol 235 mg, Fat 2, Fiber 2 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 7 g, TransFat 1 1/2 g

LOUISIANA GRILLED SHRIMP WITH GRITS CAKES



Louisiana Grilled Shrimp with Grits Cakes image

Make and share this Louisiana Grilled Shrimp with Grits Cakes recipe from Food.com.

Provided by Julesong

Categories     < 15 Mins

Yield 1 batch

Number Of Ingredients 18

2 poblano peppers
1 lb cheddar cheese, grated
6 cups cooked grits (according to package directions)
to taste flour
to taste egg wash
to taste fresh breadcrumb (for breading cakes)
2 red bell peppers, diced very finely
1 tablespoon peanut oil, plus oil for frying cakes
4 tablespoons Grand Marnier
2 cups Karo light corn syrup
2 -4 anchovy fillets (or to taste)
1 tablespoon capers
1/4 teaspoon harissa or 1/4 teaspoon Chinese red pepper sauce
1 tablespoon garlic, chopped
1 large lemon, juiced
1 cup homemade mayonnaise (commercial can be substituted, but use reduced sugar type to avoid too much sweetness)
12 u- 12 shrimp (jumbo, the bigger the better)
3 tablespoons scallion tops, sliced

Steps:

  • For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
  • Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
  • Let sit and refrigerate until it is cold.
  • Remove from refrigerator and cut with biscuit cutter to create cakes.
  • Bread the cakes in flour, egg wash and bread crumbs.
  • Keep in refrigerator until you are ready to cook the dish.
  • For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
  • Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
  • Remove from heat and cool slightly.
  • For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
  • Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
  • Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
  • Do not overcook.
  • Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
  • Place cake on Pepper Jelly and top with 2 shrimp per person.
  • Drizzle Rouille on top and sprinkle with scallions.
  • Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.

Nutrition Facts : Calories 7623.3, Fat 186.1, SaturatedFat 100.8, Cholesterol 486.9, Sodium 3928.8, Carbohydrate 1326, Fiber 33.1, Sugar 202.4, Protein 206.5

CRAB AND SHRIMP SAUTE - LOUISIANA STYLE



Crab and Shrimp Saute - Louisiana Style image

Quick, easy and very good over rice or noodles. Add more Tabasco if you wish, we like to add sweet green pepper strips.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, diced
1 cup sliced mushrooms (fresh or canned, drained)
1 cup diced tomatoes with juice (fresh or canned)
2/3 cup fresh shrimp or 2/3 cup frozen shrimp, thawed
2/3 cup fresh crabmeat or 2/3 cup frozen crabmeat, thawed
1 tablespoon tarragon
1 tablespoon dill weed
1/2 teaspoon Tabasco sauce

Steps:

  • Sauté onions and mushroom in oil.
  • Add tomatoes, shrimp, crabmeat, tarragon, dill weed and Tabasco.
  • Bring to simmer and cook just until shrimp are pink, about 5 or 6 minutes.
  • Serve over white or brown rice.

LOUISIANA BBQ SHRIMP



Louisiana BBQ Shrimp image

Make and share this Louisiana BBQ Shrimp recipe from Food.com.

Provided by Brookelynne26

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 tablespoons unsalted butter
1/2 onion, diced
4 garlic cloves, smashed and minced
3 tablespoons chopped fresh parsley, divided
2 bay leaves
2 lemons, cut in half
1 cup dark beer
1/4 cup Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons crushed red pepper flakes
2 lbs large shrimp, peeled and tails left on
salt and black pepper

Steps:

  • Heat the butter in a large cast iron skillet over medium heat until sizzling hot. Add the onion, garlic, 1 tablespoon parsley, and bay leaves and cook and stir until the garlic is aromatic, about 1 minute. Squeeze the juice from the lemons into the skillet, reserving 2 of the squeezed halves. Add the beer, worcestershire, hot sauce, and red pepper flakes and stir to mix. Thinly slice the reserved lemon halves and add to the skillet. Bring the mixture to a low boil and simmer for 3 to 4 minutes.
  • Season the shrimp all over with salt and pepper and add to the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 4 or 5 minutes. Remove and discard the bay leaves. Season with salt and pepper if needed and sprinkle with the remaining 2 tablespoons parsley.

Nutrition Facts : Calories 425, Fat 25.5, SaturatedFat 14.9, Cholesterol 347.6, Sodium 1526.6, Carbohydrate 13, Fiber 1.3, Sugar 3.3, Protein 32.3

MR JIM'S LOUISIANA BARBECUED SHRIMP



Mr Jim's Louisiana Barbecued Shrimp image

Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. This version is served with French or Sourdough Bread for soaking up the rich sauce. Found this recipe in Martha Stewart Living, Aug 2009.... IT IS AMAZING and easily doubled. We served this in a shallow bowl so everyone could soak up a bit of the flavorful sauce!

Provided by CARML mama

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 ounces unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh lemon juice, rinds reserved and sliced (from 2 lemons)
1/4 cup Worcestershire sauce
1 1/2 teaspoons hot sauce, such as Tabasco
1 lb medium to large shrimp, unpeeled or peeled tails on
1/2 teaspoon coarse salt
fresh ground pepper

Steps:

  • Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
  • Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve in a shallow serving bowl with bread.

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.

Tips:

  • Choose the Right Shrimp: Opt for fresh, wild-caught shrimp for the best flavor and texture. If using frozen shrimp, thaw them properly before cooking.
  • Proper Seasoning: Don't skimp on the seasonings! The holy trinity (onion, celery, and bell pepper) is a must, along with Cajun seasoning, garlic, and paprika. Adjust the heat level to your preference.
  • Cook in Batches: To prevent overcrowding and ensure even cooking, cook the shrimp in batches. This will help them cook evenly and prevent them from becoming rubbery.
  • Don't Overcook: Shrimp cooks quickly, so keep a close eye on them to prevent overcooking. Overcooked shrimp become tough and chewy, so cook them just until they turn pink and opaque.
  • Serve Immediately: Louisiana shrimp is best served immediately, while it's still hot and juicy. Pair it with your favorite sides, such as rice, mashed potatoes, or a side salad.

Conclusion:

With its bold flavors and easy preparation, Louisiana shrimp is a seafood lovers' delight. Whether you're a seasoned cook or a beginner in the kitchen, this dish is sure to impress. So gather your ingredients, crank up the heat, and get ready to enjoy a taste of the Bayou!

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