Shrimp Mold New Orleans Style Recipes

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 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:

• Heat soup in a small saucepan or in a microwave oven.
• In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
• In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
• Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

Steps:

• Bring soup to boil.
• Dissolve gelatin in shrimp liquid.
• Add soup to cream cheese and blend until smooth.
• Add gelatin to soup- mix and add vegetables and mayonnaise.
• Add seasonings and salt to taste.
• Pour in greased mold.
• Cover with Saran Wrap and chill at least 4 hours before serving.
• (Preferably overnight).

Steps:

• In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.

Steps:

• Heat cream cheese and tomato soup in sauce pan.
• Dissolve gelatin in ¼ cup cold water. Add to soup mix.
• Let cool then add mayo, shrimp, and green onion.
• Pour mixture into a pretty molding dish or pan.
• Chill and serve with tortilla chips.

Steps:

• Dissolve gelatin in hot water.
• Add cream of mushroom soup, cream cheese and heat on low until blended.
• Add celery, green onion, mayonnaise, shrimp and stir well.
• Pour into mold and put in fridge until set, about 3 hours.
• Unmold and serve with crackers.

Steps:

• Melt Butter
• Pour melted butter in Large roasting pan.
• Add all ingredients (except shrimp & wine), mix well.
• Add Shrimp, and 2 cups wine (add more if you would like more dipping sauce).
• Marinate Shrimp in sauce for minimum 2 hrs before cooking (overnight in refrigerator is better).
• Bake in preheated 350 degree oven for 30 minutes.
• Stir and baste every 10 minutes.
• Serve in deep, large soup plates with hot French Bread for dipping.