Fierycajunshrimp Recipes

Steps:

• Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
• Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
• Meanwhile, cook the pasta in boiling salted water according to package instructions.
• To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
• Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
• Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Steps:

• Marinate the prawns with the olive oil and Cajun seasoning. Let sit for about 10 minutes. Place on a hot grill and cook until just pink and opaque. Serve immediately.

Steps:

• Heat oven to 400°F.
• Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and salt.
• Pour half of mixture into a large baking dish or pan.
• Layer half the shrimp over the sauce and top shrimp with half the lemon slices.
• Form another layer with remaining shrimp and lemon slices and pour remaining sauce over the top.
• Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink.
• Pour off sauce into individual serving dishes. Serve with shrimp and plenty of bread for sopping up the spicy butter sauce.

Steps:

• Preheat the oven to 400 degrees F.
• Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish.
• Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.
• Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.

Steps:

• Preheat oven to 400 degrees.
• In a bowl, mix all the ingredients, except the lemon slices and the shrimp.
• Pour about 1/2 cup sauce to cover the bottom of a large baking dish and then arrange layer of shrimp and lemon slices until you come almost to the top of the dish.
• Leave about 1" of headroom.
• Pour the remaining sauce over the shrimp and lemon slices.
• Bake uncovered, stirring once or twice until the shrimp are cooked throughout, about 15 to 20 minutes.

Steps:

• Preheat grill.
• Combine equal parts of the 5 spices for the shrimp, to taste. Add the shrimp and toss to coat. Grill for 2 minutes, then sprinkle with some of the lemon juice. Flip the shrimp after 5 minutes and sprinkle other side with more lemon juice. Cook for 3 more minutes. Remove from heat, and sprinkle with the remaining lemon juice.

Steps:

• COMBINE ALL SAUCE INGRED AND COOK OVER MED HEAT FOR 4-5 MINUTES.
• ---------KA B O B S-------- On skewer;1 shrimp,1 piece of onion,1 lemon, repeat.
• Brush with sauce and grill.
• Keep brushing with the sauce and turning until pink (6-10 minutes).

Steps:

• For Emeril's Essence: Combine thoroughly all ingredients together. Makes 2/3 cup. Set aside. Six tablespoons needed for recipe, divided.
• Place the shrimp and 3 tablespoons Essence (I used less) in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce. (To control some of the heat, use less than the 3 tablespoons specified. It can always be sprinkled on afterwards.).
• Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes (may want to use less) and garlic and cook 1 minute. Add Worcestershire sauce.
• In the meantime, cook the pasta in boiling salted water according to package instructions.
• To the skillet, add cream, milk, remaining 3 tablespoon Essence (or less), black pepper, chili powder and salt, if additional salt is needed. Stir to a consistent color. Add butter and stir until melted. Stir in Parmigiano cheese until melted. Lower heat to a simmer.
• Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink.
• Add the cooked and drained pasta to the first skillet with Alfredo. Stir to combine and blend flavors, about 1 minute. Place into a large pasta bowl and top with shrimp.
• Sprinkle with parsley.

Steps:

• Chop rosemary finely, using only leaves & set aside.
• Peel & devein shrimp (or cheat like I do and buy it like that already).
• Preheat a large saute pan on medium-high heat and place butter in pan.
• Crush garlic using a garlic press into the saute pan & cook two minutes, until golden in color.
• Sprinkle the Louisiana-style seasoning over shrimp.
• Add shrimp to pan and cook 3-4 minutes.
• Remove shrimp from and cover to keep warm.
• Add remaining ingredients, including rosemary to pan and cook 2-3 minutes until liquid is reduced by half.
• Serve sauce over shrimp.