Shrimp Lafayette Recipes

Steps:

• Peel shrimp, reserving the shells. Devein shrimp if desired, and set aside.
• Combine the shrimp shells, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper in a medium saucepan; bring to a boil.
• Reduce heat and simmer, uncovered, for 15 minute.
• Pour the stock through a strainer into a bowl and discard the shells. Set aside 1/4 cup shrimp stock for other uses, if desired.
• Cook shrimp in 1 Tbs butter in a large saucepan over medium-high heat, stirring constantly, 3 min or until shrimp turn pink.
• Remove shrimp from pan, set aside and keep warm.
• Cook the bell pepper, onion and jalapeno in remaining 1 Tbs butter in pan over medium-high heat, stirring constantly for 5 min or until vegetables are tender.
• Stir in remaining 1/2 tsp salt and 1/4 tsp ground black pepper, tomato, brown sugar, red pepper, white pepper, and garlic; cook for 5 min, stirring occasionally.
• Add the reserved 1/4 cup shrimp stock and cook for 5 min, stirring occasionally.
• Add the shrimp and cook until mixture is thoroughly heated, stirring occasionally.
• Serve over linguine.

Steps:

• Heat a medium skillet over medium-high heat.
• Add olive oil.
• Toss shrimp into skillet and add blackening season, garlic and shallots.
• Cook for approximately 30 seconds.
• Deglaze pan with white wine and sherry, remove shrimp and set aside.
• Add hot sauce, Worcestershire sauce and mustard.
• Reduce to paste-like consistency.
• Add heavy cream and reduce to sauce consistency.
• Add shrimp back to sauce.
• Cut heat and add in butter.
• Stir butter until well incorporated.
• Serve or hot rice or pasta with crispy french bread and a salad if you want.

Steps:

• First make the shrimp stock:.
• pour water into saucepan , add shells from shrimp and season with salt and pepper. boil for 15 minutes and strain liquid, set aside.
• heat half of butter in cast iron pan over med heat. add onions and both peppers. cook 10 minutes over low heat, stirring occasionally.
• add tomatoes, garlic, spices and brown sugar. mix well and cook 10 minutes over low heat.
• incorporate shrimp stock and continue cooking 10 mintes. stirring occasionally. remove from heat and set aside.
• heat remaining butter in frying pan over med heat, add shrimp and cook 3-4 minutes. mix once durning cooking.
• add shrimp to tomato mixture, mix and let simmer 2 minutes over low heat.
• serve over hot pasta or rice.