Shrimp Orleans Recipes

Steps:

• In a large skillet, heat oil over medium heat. Add onion, celery and pepper; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice.

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:

• Melt butter in a skillet.
• Add onions and garlic and cook until tender.
• Combine soup, sour cream, catsup, salt, and pepper; stir into onion mixture.
• Add mushrooms and shrimp; heat slowly.
• Serve over rice.

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 oil in a large heavy Dutch oven over medium heat. Add onion, bell pepper, mushrooms, parsley, garlic, basil, thyme, paprika, cayenne, black pepper, and shrimp. Cook until shrimp are cooked about halfway, and then add wine, lemon juice, salt, and sugar; cook until shrimp turn opaque and are cooked through. Add scallions, stir to combine, and serve immediately, over rice if desired.

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.