Best Louisiana Shrimp Recipes

LOUISIANA SHRIMP CREOLE II

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

LOUISIANA CRAWFISH (OR SHRIMP) CASSEROLE

Steps:

• 1. Preheat oven to 375 F. In heavy pot saute diced onions, celery and bell pepper in butter for about 10 minutes.
• 2. Stir in soup and minced garlic and remove from heat. Add crawfish, (or shrimp), rice, green onions, parsley and liquid crab boil and mix well. Taste and adjust seasonings as needed.
• 3. Pour mixture in a buttered casserole dish. For breadcrumb topping, mix melted butter and breadcrumbs together until all butter is absorbed. Lightly sprinkle over seafood mixture, not too heavy. If not using breadcrumbs, top with grated cheese of your choice if desired.
• 4. Bake for 30 minutes. If casserole has been refrigerated, bake for 50 minutes. If frozen back for 1 hour 15 minutes covered with foil and remove foil the last 30 minutes. When cheese is nice and golden and casserole is hot and bubbly then it's done. Freezes well. Recipe can be doubled. Cream of Shrimp is mild and very good in this casserole. Cream of mushroom or celery is a little stronger but still has a good flavor. If you like mushrooms or rotel or diced tomatoes, feel free to add them.

LOUISIANA SHRIMP CASSEROLE

Steps:

• Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. , Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.

MR. JIM'S LOUISIANA BBQ SHRIMP

Steps:

• Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
• Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.

LOUISIANA SHRIMP GUMBO

Steps:

• Preheat a large, heavy-bottomed stockpot over medium heat.
• Pour in the vegetable oil and, when it's smoking hot, gradually and carefully whisk in the flour, forming a "roux." Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it's very hot! This browning process weakens the roux's ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
• After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they've softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
• Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.

SHRIMP AND GRITS LOUISIANA STYLE

Steps:

• Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
• Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
• Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
• Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.

LOUISIANA SHRIMP

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. , Place shrimp in a large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink, stirring once. Serve warm with a slotted spoon.

LOUISIANA STYLE SHRIMP

Steps:

• In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
• Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

LOUISIANA BOILED SHRIMP (FRANK DAVIS)

Steps:

• Combine and prepare ingredients.
• Set up a high pressure burner, propane tank, and a 40 quart/10 gallon pot.
• (I have an old Miller Lite Keg,16 gallons, with the top cut out, and an old Ford hub cap to cover the hole, that I use.).
• Add the water to the pot and bring it to a roiling boil.
• When the water is ready, drop in the salt, cayenne pepper, onions, garlic, lemons, Frank's seafood boil.
• Boil together all the seasonings ingredients for about 15 minutes to create a rich seafood-boiling stock.
• Put the potatoes in the pot, let the water come back to a boil, and boil the potatoes for 10 minutes.
• After 10 minutes, put the corn into the pot, let the water come back to a boil, and boil them for 5 minutes.
• This technique is known as "back-timing" and is used to make sure every ingredient in the pot comes out perfectly "at the same time".
• Now it's time to add the shrimp. put them ALL into the pot, stir them around briskly (I have a small boat paddle -perfect for this and you don't burn you self) let the water come back to a boil, and boil them for exactly two minutes. When that happens: Immediately turn off the fire, remove the pot from the hot burner grate, and drop into the pot - evenly over the shrimp (which at this point will all be floating) the bag of ice. You will notice at this point that all the shrimp will immediately sink to the bottom of the pot! This is when they start picking up the seasoning (that doesn't happen while they are boiling).
• Now let the shrimp "soak" in the spicy water for at least 12 minutes. After that time, you can begin sampling them, like every 5 minutes or so afterwards, until they "spitefully" and perfectly suit "your" taste.
• All that's left to do is to spread newspaper out on the table, remove all the shrimp from the pot, drain them thoroughly, then place them on the newspaper right down the center of the table, along with the cocktail and remoulade sauces.(see my red sauce for boiled shrimp- knock your sox off - but you can still eat the shrimp).
• Mangia! Welcome to summertime in the backyard!
• This recipe can be doubled while still maintaining both the flavor and seasoning intensity. You can use a natural gas hookup to boil seafood in your back yard, but propane creates a hotter flame and brings the water to a boil much faster.
• Whenever you buy a new propane tank assembly specific for boiling, make sure you get one with a "high pressure regulator." the low pressure kind won't give you the intensity of heat you need to boil volumes of water.

LOUISIANA SHRIMP STEW

Steps:

• Brown flour in a non stick skillet over medium heat. After flour is brown, set aside.
• In another pot, melt butter and saute onion, green onion, garlic, celery, parsley until done.
• Add tomato paste and stir until mixed.
• Add browned flour, stirring until the mixture thickens. Add water if necessary to thin a little.
• Add remaining seasonings and shrimp. Cook over low heat for about 15 minutes or until the shrimp are done. Be careful not to overcook the shrimp.
• Serve over hot rice.

LOUISIANA SHRIMP CASSEROLE

Steps:

• Preheat the oven broiler. Grease an 8x8 inch baking dish.
• Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
• Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
• Broil 5 minutes in the preheated oven, or until bubbly.

SHRIMP AND GRITS WITH LOUISIANA BBQ SAUCE

Steps:

• For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil. In a medium bowl combine the grits, onion powder, garlic powder and pepper. Add the dry ingredients to the boiling liquid, whisking vigorously. Lower the heat to a simmer and cook for 45 minutes. Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn.
• Remove from the heat and add the butter, whisking until it's completely incorporated into the grits.
• For the BBQ sauce: Combine the oil and butter and melt over medium heat. Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes. Add the garlic and simmer 5 minutes, not letting the garlic brown. Remove from the heat and add the lemon juice. Strain and discard the solids (they will burn if you cook the shrimp with them).
• For the corn: Melt the butter in a medium saute pan and add the corn. Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through.
• Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp. Cook, stirring regularly until firm to the touch, 3 to 4 minutes.
• Divide the grits among four serving bowls and add 5 shrimp per bowl. Drizzle some BBQ sauce over the grits and sprinkle some corn on top. Garnish each bowl with a slice of lemon and then serve.

DAVID'S LOUISIANA SHRIMP/CRAWFISH ETOUFFEE

Steps:

• 1. Finish making your blonde roux (pictured) but no darker than this. Once you add the aromatics it will stop the roux from changing color further.
• 2. While roux is still hot and on med-high heat add all of the Holy Trinity (onions, celery, bell pepper) and garlic. Continue to cook until onions, celery and bell peppers are tender. It helps to sweat the aromatics if you sprinkle a few pinches of salt over the top of this before mixing it with a heavy wooden spoon.
• 3. Everything is now tender add 2 cups of stock and stir until smooth, then add two more cups of stock and bay leaves and stir until blended
• 4. Continue at a simmer for about minimum 30-45 minutes before adding your shrimp or crawfish. Cook another 10-15 minutes, now it's ready to serve.
• 5. Finished and ready to serve. You can either serve over rice, pasta of any shape even mashed potatoes. I like to either pour over rice or put a cup of rice on top in the center and garnish with fresh chopped parsley or chopped green onions Serve with fresh or hot french bread

SPICY LOUISIANA SHRIMP & CREAM CHEESE DIP

Steps:

• Bring 2 cups of water to boil in medium pot.
• Add 1 tablespoon of cajun or creole seasoning.
• Add shrimp, bring back to boil and simmer for 2 minutes.
• Remove shrimp, strain and reserve 5 tablespoons shrimp broth.
• Chill in refrigerator.
• This can be done a day ahead of time.
• Place cream cheese, reserved shrimp broth and lemon juice in bowl.
• Beat mixture until smooth.
• Add onion powder, hot sauce, garlic powder, salt and cayenne pepper and continue beating mixture until completely blended.
• Fold in cooked shrimp, green onions and parsley.
• Serve with chips and crackers.

LOUISIANA SHRIMP CREOLE

Steps:

• combine flour and oil in a 5 quart heavy pot, making a medium brown roux on high heat. Stir constantly so as not to burn the roux.
• Lower heat, add shrimp and cook for about 3 minutes.
• Add garlic, onion, bell pepper, and parsley. Continue to cook for 2 minutes to wilt onions.
• Raise heat, add water and remaining ingredients. Bring to boil.
• Lower heat to simmer, covered, for 20 to 30 minutes.
• Serve over rice. Corn or peas are great sweet vegetables on the side of this tomato based gravy. We always have peas and potato salad with this meal. Hope you enjoy it as much as we have!

LOUISIANA KILLER SHRIMP

Steps:

• Crunch up the rosemary and thyme using fingers.
• Place all ingredients, except shrimp and french bread, in a large pot.
• Simmer this mixture for 2 1/2 hours.
• Five minutes before serving add shrimp and cook about 3-4 minutes or until shrimp is done.
• Serve shrimp with broth and toasted French bread for sopping the broth.

LOUISIANA BAKED SHRIMP

Steps:

• Place shrimp in a single layer in an ungreased 10x6x2-inch baking dish.
• Combine butter and next 7 ingredients in a saucepan.
• Cook over medium heat, stirring constantly, until butter melts.
• Pour over shrimp.
• Bake, uncovered, at 400 degrees for 6 to 8 mins or until shrimp turn pink.
• Serve with bread.

LOUISIANA-STYLE SHRIMP CREOLE

Steps:

• In a medium saucepan melt butter over medium heat; Add in onion, bell pepper, celery, garlic and chili powder; sauté for until vegetables are tender (about 3-4 minutes).
• Whisk in the cornstarch, then stir in the stewed tomatoes, tomato sauce and Worcestershire sauce; bring to a simmer over medium heat stirring and breaking up the tomatoes with back of a spoon.
• Add in Creole seasoning to taste (and wine if using) simmer uncovered for about 25 minutes (you may simmer longer if desired for a thicker richer sauce).
• If you prefer a creamy Creole sauce add in whipping cream at this point starting with 2 tablespoons and adding in more to taste.
• Add in the uncooked shrimp; cook for 5 minutes.
• Season with salt and black pepper to taste.

LOUISIANA GRILLED SHRIMP WITH GRITS CAKES

Steps:

• For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
• Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
• Let sit and refrigerate until it is cold.
• Remove from refrigerator and cut with biscuit cutter to create cakes.
• Bread the cakes in flour, egg wash and bread crumbs.
• Keep in refrigerator until you are ready to cook the dish.
• For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
• Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
• Remove from heat and cool slightly.
• For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
• Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
• Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
• Do not overcook.
• Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
• Place cake on Pepper Jelly and top with 2 shrimp per person.
• Drizzle Rouille on top and sprinkle with scallions.
• Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.

LOUISIANA GARLIC SHRIMP

Steps:

• Place shrimp in a 10x6 baking dish.
• Combine butter, garlic, and hot sauce in a small mixing bowl, stirring well.
• Pour over shrimp.
• Bake at 450 degrees for 10 minutes or until shrimp are opaque.
• Spoon shrimp mixture over toasted french bread.
• Sprinkle with chopped parsley.