Paula Deens Fiery Cajun Shrimp Recipes

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:

• 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:

• Bring the water to a boil in a large saucepan.
• Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
• Drain well and rinse in cold water to prevent further cooking.
• Peel and devein shrimp, leaving tails on.
• In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
• Keep layering until jar is about 2/3 full.
• Pour vinegar and lemon juice over layers until jar is almost full.
• Leave space at the top so you can gently shake jar to remixs ingredients.
• Seal jar tightly and chill for a few days up to 2 weeks.
• Turn jar upside down to remix every other day or so.
• Serve chilled as an appetizer.

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:

• Combine all ingredients and chill before serving.
• Serve with cold shrimp, crab claws, or raw oysters.

Steps:

• Preheat oven to 300 degrees (for french bread and to keep shrimp warm later).
• Place 1/2 a stick of butter in a saute pan and melt it on medium heat.
• Place garlic into pan and cook for 2-3 minutes stirring often, if you sliced it thin enough it might liquify, this is what you want, but not necessary.
• Add pepper, creole seasoning, cayenne pepper, paprika, bay leaves, worcestershire sauce, water and chives to the saute pan (if the mixture doesn't cover the bottom of the pan, add a little extra water and worcestershire sauce to account for the difference) Let this simmer for about 2-3 minutes while stirring, if the mixture begins to boil turn the heat down slightly.
• Add the shrimp to the pan and cook 3-4 minutes total on each side, but flip them constantly.
• Once the shrimp are cooked completely, remove them from the pan into a bowl or onto a plate (leave the liquid/mixture in the pan), cover with aluminum foil and place in oven to keep warm, be sure you use an oven friendly bowl.
• Put your french bread in the oven right now to get it warm and crispy for the meal.
• Cut your remaining 1/2 stick of butter into 6 pieces and place one into the pan at a time stirring constantly until they melt completely, then add the next, once they are all added, stir for about 3 more minutes or until the mixture begins to thicken (This is important, be sure it grows thicker before moving on, otherwise it will tend to seperate).
• Cut the lemon into 4 pieces and squeeze the juice into the mixture while stirring slowly, stir for another minute or two while the mixture settles.
• Slowly add the heavy whipping cream to the mixture while stirring, make sure the heat is low enough so it won't boil.
• Once you are finished stirring the cream in turn the heat down to between medium and low just to keep it warm and stir constantly.
• Remove shrimp and bread from oven.
• Slice the bread into pieces, place the shrimp into bowls and pour the sauce over it, use the bread for dipping in the sauce.

Steps:

• In a large, deep skillet, heat the oil and 2 tablespoons of the butter over med-high heat.
• Dust the shrimp evenly with the Cajun seasoning and add them to the pan.
• Cook the shrimp, turning once, until they are just opaque and cooked through, about 3 minutes.
• Transfer the shrimp to a plate.
• In a large pot of boiling salted water, cook the pasta according to the package directions; drain well.
• Meanwhile, as the pasta cooks, melt the remaining 2 tablespoons butter in the pan.
• Add the garlic and cook for 30 seconds.
• Add the broth and hot sauce.
• Bring to a simmer and stir up any browned bits from the pan.
• Turn off the heat and return the shrimp to the pan.
• Toss the pasta with the shrimp sauce and the ½ cup scallions.
• Serve garnished with scallions.
• Pass the Parmesan cheese at the table.