Best Louisiana Style Shrimp Recipes

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 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-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-STYLE SHRIMP CASSEROLE

Steps:

• Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.
• In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.
• Bake 20 to 30 minutes or until crust is golden brown.

LOUISIANA-STYLE SHRIMP BOIL

Steps:

• Fill a 20-quart pot three-quarters full with cold water; add spice mix, thyme, chili pepper flakes, lemon, and onions. Bring water to a rapid boil over high heat.
• Using tongs, carefully add shrimp to pot, and reduce heat to a simmer. Cook, stirring occasionally, until shrimp are opaque and shells are pink, about 7 to 10 minutes. Remove shrimp using a slotted spoon or strainer. Serve hot.

CRAB AND SHRIMP SAUTE - LOUISIANA STYLE

Steps:

• Sauté onions and mushroom in oil.
• Add tomatoes, shrimp, crabmeat, tarragon, dill weed and Tabasco.
• Bring to simmer and cook just until shrimp are pink, about 5 or 6 minutes.
• Serve over white or brown rice.

SHRIMP SALAD LOUISIANA STYLE

Steps:

• 1. Cut the shrimp into bite size pieces if you are going to eat your shrimp salad on crackers or toast points like a dip or spread. Leave them whole if you want to serve it on a bed of lettuce with crackers on the side. Add the vegetables, then the eggs. Put the mayonnaise in the bowl on top of everything and add the lemon zest and squeeze juice from 1/2 of the lemon on top of the mayonnaise(or add a little of the pickle juice if you are adding pickles) and mix it all together. If you feel it needs a little more mayonnaise add it.
• 2. If you like a little heat, add a little black pepper, or cayenne, or a dash or two of hot sauce. Chill until ready to serve. Enjoy!!

LOUISIANA-STYLE SHRIMP CASSEROLE

Steps:

• Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.
• In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.
• Bake 20 to 30 minutes or until crust is golden brown.

BARBECUED SHRIMP[LOUISIANA STYLE]

Steps:

• MIX ALL INGREDIENTS IN A LARGE OBLONG PAN,MAKE SURE IT HAS HIGH SIDES.BAKE AT 400 DEGREES,FOR 35 MINUTES,STIR THIS MIXTURE OFTEN IN THE OVEN,SO ALL THE BUTTER,AND SAUCES,AND SPICES INCORPORATE INTO THE SHRIMP.
• WHEN ITS DONE,MAKE SURE YOU HAVE PLENTY OF NAPKINS,AND LOTS OF FRESH FRENCH BREAD,TO SOP OF ALL THAT JUICE.YOU PEEL THE SHRIMP,AND EAT.THE SHELLS HOLD ALL THOSE FLAVORS INTO THE SHRIMP.