New Orleans Style Shrimp Recipes

Steps:

• Combine mix and store in glass jar, tightly sealed.
• In heavy skillet over high heat combine 4 oz.
• butter,garlic, worcestershire and seasoning mix.
• When butter is melted, add shrimp.
• Cook for 2 minutes, shaking pan back and forth.
• DON'T STIR!
• Add remaining butter, stock and beer.
• Cook for an additional 2 minutes, shaking the pan.
• Remove from heat.
• Serve immediately in bowl with lots of french bread to soak up the sauce.
• *Shaking the pan in a back and forth motion, along with the additional of the stock helps keep the sauce from separating and having an oil texture.
• Stirring doesn't do the same.

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
• Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.

Steps:

• Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
• Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard the solids.
• Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
• Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.

Steps:

• Heat broiler.
• Cover rimmed baking sheet with foil; spray with cooking spray.
• Mix all ingredients except shrimp until blended. Add to shrimp in large bowl; mix lightly.
• Spread shrimp onto prepared baking sheet.
• Broil, 5 inches from heat, 4 to 5 min. or until shrimp turn pink.

Steps:

• Finely chop green onion and parsley before starting.
• Melt stick of margarine in a large, deep skillet.
• Once margarine is melted, add finely chopped green onion.
• Sautee' for approximately one minute on medium heat, stirring constantly so not to burn.
• Add parsley and basil and continue stirring for a few more seconds.
• Increase heat to medium-high, and add shrimp.
• Once shrimp is cooked thoroughly, remove from skillet and place in strainer.
• You should start boiling your pasta at this time.
• Return to skillet and add half and half.
• Stir constantly for approximately one minute.
• Add both jars of alfredo sauce and mix well.
• Once well mixed, add garlic and onion powder, as well as cayenne pepper.
• Mix well, and stir constantly.
• Add slices of cheese to mix.
• Stir until melted.
• I recomend you taste the mix and add more powder and/or pepper depending on your taste.
• Pour alfredo mix, noodles, and shrimp into casserole dish, mix, and serve!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
• Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
• Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.

Steps:

• Melt butter in heavy medium skillet over high heat. Add garlic, rosemary and cayenne pepper and stir 30 seconds. Add wine and Worcestershire sauce and boil until liquid is reduced by half, about 5 minutes. Add shrimp to sauce. Simmer until shrimp are just opaque in center, about 3 minutes for peeled or 5 minutes for unpeeled. Serve shrimp with toast.

Steps:

• In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.
• Add the beer and rosemary and stir to deglaze the pan. Cook until reduced by half, about 5 minutes. Return the shrimp to the pan and quickly toss to coat the shrimp in the sauce, but do not overcook. Serve immediately with the bread.

Steps:

• Preheat oven to 350°. In a microwave-safe bowl, combine the first 8 ingredients. Microwave, covered, on high 2-3 minutes or until butter is melted; stir until blended., Divide shrimp and bay leaves between 2 ungreased 13x9-in. baking dishes. Add half of the lemon mixture to each dish; toss to combine., Bake, uncovered, 20-25 minutes or until shrimp turn pink, stirring halfway. Remove bay leaves. Serve with bread.