Best Bayou Shrimp Recipes

BAYOU SHRIMP

Steps:

• Melt butter in heavy medium saucepan over medium heat. Mix in water, lemon juice, pepper, rosemary, paprika and Worcestershire sauce. Simmer sauce until reduced to 1/2 cup, about 3 minutes. Season with salt. Add shrimp to sauce. Cover pan; cook until shrimp turn pink and are just cooked through, about 4 minutes.
• Transfer shrimp and sauce to shallow bowls, dividing equally, and serve.

BAYOU SHRIMP CREOLE

Steps:

• In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
• Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
• Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
• Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
• Simmer 30 minutes, stirring occasionally.
• Add the wine and reduce by half, another 15 minutes.
• Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
• Taste all along the way, re-season according to your tastes.
• I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
• As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
• Add the green onions, and parsley and serve over rice.

BAYOU GULF SHRIMP GUMBO

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender., Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours., Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.

BAYOU SHRIMP

Steps:

• Mix cayenne, black pepper, salt, thyme, rosemary, basil and paprika in a small bowl.
• Peel and devein shrimp leaving tails intact.
• Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking.
• Add the garlic, Saute for 20 seconds until a pale golden color.
• Stir in shrimp, Worcestershire sauce and lemon juice. Season with 2 tbsps of the spice mixture or to taste.
• Saute for 30 seconds.
• Add the beer and simmer for 1 minute or until shrimp turn pink.
• Remove from heat and add the butter, stirring until melted.
• Pour into a serving bowl and serve with the bread for dipping.

BAYOU EGGPLANT AND SHRIMP DRESSING

Steps:

• Heat the oil (medium heat) in a large non-stick skillet.
• Add in the onion, celery, bell pepper, and garlic.
• Saute/stir for 5 minutes or until the onion is soft.
• Add in the eggplant, stir to combine.
• Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
• Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
• Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
• Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
• Season to with salt and pepper to taste.
• Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
• Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.

BAYOU SHRIMP WITH LEMON-ROSEMARY AIOLI

Steps:

• In small bowl, mix aioli ingredients until well blended.
• Heat 12-inch nonstick skillet over medium-high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3 to 5 minutes, stirring frequently, until shrimp are pink.
• To serve, place shrimp and any cooking juices on serving platter. Arrange sprigs of rosemary and lemon wedges on platter. Serve with aioli and if desired, toothpicks.

BAYOU BBQ SHRIMP

Steps:

• Make seasoning by mixing all of the spices together (salt - rosemary).
• Make BBQ shrimp:.
• Heat butter in a large skillet over moderate heat unitl foam subsides.
• Add the shrimp, garlic, seasoning mixture, beer and Worc sauce and simmer, stirring occasionally, for 5 minutes. Serve with lots of French bread to soak up all the sauce.

MICROWAVE BAYOU SHRIMP CREOLE

Steps:

• Combine oil, onion, celery, green pepper, garlic and thyme in 1-1/2 quart microwavable dish.
• Cover and cook on high 3 minutes or until tender-crisp.
• Add shrimp, stewed tomatoes and tomato paste.
• Cook on high 6 minutes, stirring halfway through or until shrimp is pink.
• Serve with rice, if desired.

BAYOU SHRIMP BEIGNETS

Steps:

• Heat oil to 375°F in skillet or can use fry daddy.
• In seperate saute pan over medium heat melt butter. Saute onions, celery, bell pepper and garlic for about three minutes until veggies are wilted. Add green onion and saute one more minute.
• Sprinkle in flour and blend in with veggies to make a roux. Do not allow to brown. Remove from heat.
• In food processor chop raw shrimp for 30 seconds. Add eggs, lemon juice and sherry and blend an additional three seconds. Spoon this into vegetable mixture incorporating well.
• Sprinkle bread crumbs into mixture using just enough to absorb any extra liquids.
• Roll beignet mixture into 1 1/2" oblong patties and coat well with seasoned bread crumbs.
• Deep fry a few at a time until golden. Drain on paper towels.
• Serve hot with cocktail or tarter sauce.

BACK PORCH BAYOU SHRIMP & CORN #RSC

Steps:

• Over medium high heat sauté the diced bacon in a sauce pan until it just starts to crisp.
• While the bacon is cooking dice the onion and then add to the pot. While the onion is cooking dice the red pepper and add. Mince the garlic and add.
• Remove the zest from the lemon and set it aside and then add the juice from the lemon to the sautéed vegetables along with the wine, Worcestershire sauce, black pepper and Creole seasoning. Stir in 2 tablespoons of the butter, reduce the heat, and allow to the sauce to simmer, stirring occasionally, while preparing the corn.
• Put the remaining 2 tablespoons of butter in a small bowl. Add 1 tablespoon of the sauce and mix in 1/2 of the green onion, parsley and lemon zest to make a compound butter for the corn. Tear off 4 rectangles of heavy duty Reynolds wrap that are about 3" longer than each ear of corn is lengthwise and then place each ear in the middle running lengthwise and rub the corn all over with the compound butter (I find my hands are the best tool for this), and seal each ear up tightly so that the butter doesn't leak out while cooking. Place the corn on a preheated hot grill and allow it to cook for about 7 minutes with the lid down.
• Meanwhile remove the sauce for the shrimp from the heat and stir in the heavy cream and then in a medium sized bowl mix the shrimp with the sauce. Tear off four 12" squares of heavy duty Reynolds wrap and spread 1/4 of the shrimp in the middle of each square. Taking the foil by two corners at a time, fold the foil over the shrimp to make "boats".
• Turn the corn and place the shrimp boats on the grill, and cook them both, covered, for about 8 minutes more. Allow the corn and shrimp to rest for a few minutes before serving as they will be very hot. To serve, open the shrimp packages and sprinkle the remaining green onion, parsley and lemon zest over the shrimp.

BAYOU SHRIMP CASSEROLE

Steps:

• Saute onion and garlic in butter.
• Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
• When melted, add onions and garlic and mix well.
• Add shrimp, rice, & brocolli (be sure to drain well).
• Mix well.
• Sprinkle with bread crumbs. Brown, if desired.
• Mushrooms can be added to top of soup/cheese, if desired.
• VARIATION:.
• Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.

BAYOU SHRIMP AND RICE

Steps:

• 1. Cut sausage into 1/4 inch thick slices. Preheat large, nonstick stockpot on medium about 1/2 minutes
• 2. Place oil in stockpot, then add sausage; cook 2-3 minutes or until hot and sizzling. Stir in remaining ingredients (except shrimp) and cover; bring to a simmer, cook 20 minutes.
• 3. Stir shrimp into rice and ocver; simmer 6-8 ore minutes or until shrimp are pink and opaque. Serve

BAYOU SHRIMP SOUP

Steps:

• Cook rice in water as directed on package.
• Meanwhile, melt butter in large skillet over medium heat. Add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occasionally.
• Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minutes.
• In small bowl, combine water and flour; blend until smooth. Add to mixture in skillet; cook 2 minutes or until slightly thickened, stirring constantly. Serve in bowls, with or without rice.

BAYOU SHRIMP DIP

Steps:

• In a large skillet, bring Worcestershire, chablis, butter, black pepper, cayenne pepper and garlic salt to a boil. Add shrimp and return to boil, stirring occasionally. Remove from heat. Allow mixture to sit in pan for 15 minutes (shrimp should be pink).
• Meanwhile, mix both cheeses, mayonnaise, celery, onion and onion tops in a large bowl. Place half the shrimp and the liquid from the skillet into a food processor and pulse until very fine. Add remaining shrimp and pulse briefly so remaining shrimp stay fairly coarse. Add shrimp to cheese mixture and blend well. Add just enough milk to reach desired consistency (thinner for a dip, thicker for a spread). Refrigerate overnight. Mixture will thicken, so thin with a little more milk just before serving.

BAYOU SHRIMP FIRST STREET GRILL

Steps:

• Make the seaoning mixure: In a small bowl stir together the ingredients. In a large heavy skillet heat the butter over moderately high heat until it is hot but not smoking and in it saute the garlic for 20 seconds, or until it is pale golden. Stir in the shrimp, lemon juice, wordestershire sauce and 2 tablespoon of the seasoning mixture, or to taste, and saute the mixture, stirring, for 30 seconds. Add the beer and simmer for 1 minute or until the shrimp are cooked through. Remove the skillet from the heat and stir in the cold butter, stirring until it is just melted. Transfer the shrimp in a large bowl and serve with the bread.

BAYOU FRIED SHRIMP

Steps:

• Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from large end to tail, then devein the shrimp. Place shrimp in a large bowl.
• Whisk together milk, egg, mustard, and 1 tsp Cajun seasoning. Pour over shrimp. Let stand 15 minutes-1 hour.
• Combine fish fry mix and 1 tsp Cajun seasoning. Dredge shrimp in fish fry mixture, shake off excess. Arrange on baking sheets.
• Pour oil to a depth of 3 inches into a dutch oven, heat oil to 325 degrees. Fry shrimp, in batches(don't overcrowd!), 1 1/2 minutes on each side until golden brown; drain on wire racks over paper towels.

BAYOU SHRIMP CREOLE

Steps:

• 1. In a 10-inch skillet or 5-quart Dutch oven over medium-high heat, sauté onion, green pepper, celery and garlic in butter for 6 to 8 minutes or until limp. Stir in flour.2. Stir in tomatoes and juice, water, tomato paste, bay leaf, rosemary, thyme and hot pepper sauce. Stirring, bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 15 minutes. Remove bay leaf and discard.3. Add shrimp to creole sauce. Cover and simmer for 5 to 10 minutes or until shrimp are firm and opaque. Add salt if needed.

PANCETTA WRAPPED BAYOU LA BATRE SHRIMP WITH RIKARDS MILL YELLOW CORN GRITS AND GRILLED HEIRLOOM TOMATOES

Steps:

• Pancetta Wrapped Shrimp:
• To prepare the shrimp, shell and devein, leaving the head on and reserving shells for the Shrimp Reduction. Slice the pancetta or have your grocer slice it for you the same thickness as slab bacon. Wrap the flesh part of each shrimp with the pancetta. To cook the shrimp, season the shrimp with lemon pepper and saute over medium heat until the pancetta is golden brown and crisp. Deglaze the pan with Worcestershire and reduce to coat the shrimp. Reserve for plating.
• Yellow Corn Grits:
• To cook the grits: Bring the milk, water and jalapenos to a simmer over medium heat. Add the grits and butter; simmer until tender adding additional water if needed, stirring occasionally. When grits are tender, finish with mascarpone cheese and season with salt and pepper. Reserve warm for plating.
• Shrimp Reduction:
• In a small saucepan sweat the shallot, corn cobs and shrimp shells in whole butter until orange. Add tomato paste and caramelize. Deglaze with white wine and reduce. Add shrimp stock and simmer for 1/2 hour. Strain, reduce by 1/2 and finish with whole buerre manie - buerre manie is made by combining the whole butter with the flour. Reserve for plating.;
• To garnish the plate:
• Fry okra in 350 degrees F oil until golden. Grill heirloom tomatoes. Place tomatoes and okra in the middle of the plate, spoon grits on top of the okra and tomatoes, arrange shrimp around the plate. Sprinkle shaved fennel, fronds and parsley on top of dish.

BAYOU SHRIMP RICE SKILLET

Steps:

• In a skillet, saute the onion, green pepper and garlic in butter until crisp-tender. Stir in the water, ham, tomato sauce, vinegar and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Add the rice; cover and cook for 5 minutes. Add the shrimp; cook 3-5 minutes longer or until shrimp turn pink and rice is cooked.