Best Jumbo Shrimp Lafayette Recipes

Shrimp Lafayette image

Provided by cajunhippiegirl

Categories Creole

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

3 ounces olive oil
1 lb shrimp, 10-15 count
1 ounce cajun blackening seasoning
1/2 teaspoon fresh garlic, minced
1/2 tablespoon shallot, diced small
2 ounces white wine
4 ounces dry sherry
2 ounces Tabasco sauce
2 teaspoons Worcestershire sauce
1/2 tablespoon creole mustard
6 ounces heavy cream
1 tablespoon butter

Steps:

Nutrition Facts : Calories 622.5, Fat 42.1, SaturatedFat 15.4, Cholesterol 289.7, Sodium 438.9, Carbohydrate 6.8, Fiber 0.1, Sugar 1.7, Protein 25.1

Shrimp Lafayette image

Provided by SkinnyMinnie

Categories Cajun

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/4 lbs medium-sized shrimp, unpeeled
2 cups water
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons butter, melted and divided
2 medium red bell peppers, chopped
1 large onion, chopped
1 tablespoon jalapeno pepper, seeded and chopped
4 medium tomatoes, peeled, seeded and chopped
1/4 teaspoon brown sugar
1/4 teaspoon ground red pepper
1/8 teaspoon white pepper
2 garlic cloves, minced
hot cooked linguine

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.

Nutrition Facts : Calories 259.4, Fat 8.7, SaturatedFat 4.2, Cholesterol 230.6, Sodium 843.3, Carbohydrate 14.6, Fiber 3.4, Sugar 7.7, Protein 31

JUMBO SHRIMP LAFAYETTE image

Yield 4 servings

Number Of Ingredients 24

12 jumbo shrimp, peeled, deveined and butterflied
1 egg
1/2 cup milk
1/2 flour
1/2 cup vegetable oil
2 T. onions, chopped
2 T. green bell peppers, chopped
2 T. carrots, chopped
3 shakes Spice Mix (see recipe)
1/8 stick butter
1/8 cup white wine
1 T. apricot preserves
1/4 cup heavy cream
1/4 cup cooked crab meat
2 cups cooked rice
Spice Mix
3 oz. cayenne pepper
8 T. salt
6 T. black pepper
2 T. white pepper
1 tsp. oregano powder
1 tsp. basil ground
1 tsp. thyme
In a bowl mix the above ingredients, making sure they are well mixed. Store in an airtight container.

Steps:

In a bowl, mix the egg and milk to make wash. Spice the shrimp. Now dip shrimp in the wash. Dust with flour. In a skillet, add oil and saute shrimp for about 2 minutes per side. Remove and drain. Add the bells, onions, carrots and spices in a small saucepan with melted butter and saute until lightly brown. Add the wine, apricot preserves and cream. Bring to a boil. Add the crab meat. Place shrimp on a bed of cooked rice, top with sauce.