Seafood Killer Shrimp Unofficial Recipes

Steps:

• Combine all spices, partially crush and grind using a mortar and pestle or heavy bottom pan - just to partially crush spices, they should still be recognizable.
• Mix all spices and remaining ingredients except shrimp in a large pot, simmer partially covered for a minimum of one to two hours.
• Add shrimp, cook for approximately 5 minutes, or until shrimp is just pink and starting to curl. Allow to sit in broth for a few minutes off the heat.
• Serve in bowls with a lot of broth and a plate full of crusty bread for dipping.

Steps:

• To make the butter, place the herbs, salt, pepper, garlic, and Worcestershire sauce in a bowl and whisk by hand until the ingredients are well incorporated.
• Transfer the mixture to a food processor and add one-quarter of the butter cubes. Process on high speed, slowly adding the remaining butter cubes one at a time until you can no longer see white pieces of butter.
• To make the shrimp, use a paring knife to make a slit up the back of each shell to faciliate easy peeling and to let the flavor in. Heat a skillet over medium-high heat. Place 8 tablespoons of the Cajun Butter in the hot skillet and allow to melt, being careful not to burn it. Toss in the shrimp and cook for 1 or 2 minutes. When they start to turn pink, turn them over and cook for another 1 or 2 minutes, being careful not to overcook. When almost fully cooked through, cover the shrimp with the ale and clam juice and reduce the heat to medium-low. Bring to a low simmer and cook for 15 minutes. Divide into bowls and serve with the baguette.
• note
• The extra Cajun butter can be reserved in a sealed container for future use. The butter goes well with grilled fish or steak.

Steps:

• Partially break up the rosemary, thyme, and fennel seed with fingers or mortar/pestle. Place all ingredients, except wine, in a large pot. Simmer for about 30 minutes and add wine. Continue to simmer for a total cooking time of no more than 2 hours. Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Serve. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread.

Steps:

• Melt butter over medium heat in a large, heavy skillet. Add shrimp and cover with seasoning. Saute for 3-4 minutes. Remove shrimp from skillet and set aside. In same skillet, add butter and Tasso ham. Saute for approximately 5 minutes over medium heat. Add flour and Creole seasoning, stirring to form a roux. Continue to cook until roux is lightly browned. Add chicken stock and cream, and stir until completely thickened. Adjust thickness as needed with a little more cream if necessary. When sauce is complete, add shrimp and parsley to sauce and hold warm until ready to serve. Spoon gravy over creamy grits and top with shrimp.

Steps:

• In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended.
• Remove from heat and let cool.
• Place sauce in a zip-lock bag; add shrimp.
• Refrigerate at least 8 hours or overnight.
• Preheat oven to 350°F.
• Place shrimp and sauce in a large shallow baking pan.
• Bake 10 to 15 minutes or until shrimp are opaque in center.
• Remove from oven.
• Serve with a crusty French bread for dipping in sauce.