Best Southern Style Shrimp Recipes

SOUTHERN-STYLE CREAMY SHRIMP OVER RICE

Steps:

• Melt butter in medium saucepan over medium heat.
• Add celery, green pepper, onion, and garlic; cook, stirring occasionally, for 5 minutes or until vegetables are tender.
• Stir in flour.
• Gradually stir in evaporated milk, water and tomato paste.
• Cook, stirring constantly, until mixture just comes to a boil.
• Cook an additional 1 to 2 minutes or until mixture slightly thickens.
• Stir in shrimp, parsley, seasoning, salt and hot pepper sauce.
• Cook until heated through.
• Serve over rice.

SHRIMP AND GRITS -- SOUTHERN STYLE

Steps:

• Combine lemon juice, hot sauce and raw shrimp. Set aside.
• Cook bacon in a large nonstick skillet over medium heat until crisp. (While bacon is cooking bring 5 cups water to a boil in a separate saucepan for grits.) To the skillet add onion, bell pepper, and garlic to dripping and bacon pieces; cook 5 minutes or until tender, stirring occasionally.
• Stir in shrimp mixture, broth and 1/4 cup green onions. Cook 5 minutes or until shrimp are done, stirring frequently.
• While shrimp are cooking, add quick cooking grits to boiling water, stirring constantly. Reduce heat to low, simmer, covered for 5 minutes or until thick, stirring occasionally. Stir in butter, salt and 3/4 cup of the cheese.
• To serve, pour grits in shallow bowl. Heap shrimp on top of your serving of grits with remaining cheese and green onions.

SOUTHERN STYLE BLACKENED SHRIMP & GRITS

Steps:

• 1. Peel and devein your shrimp. Place them in a large Ziploc bag. Drizzle the olive oil into the bag. Add the salt, peppercorns, blackened spice, cayenne pepper, red pepper flakes, paprika, and salt. Place in the refrigerator to mariade for 10 minutes.
• 2. Prepare your grits according to the package directions.
• 3. In a large skillet, add the butter. Turn heat to medium-high and cook your shrimp 1-2 minutes per side.
• 4. Do not overcook the shrimp.
• 5. While the shrimp are cooking, add water to another saucepan. Over medium-high heat, bring the water to a gentle boil and poach the eggs.
• 6. Remove the eggs from the saucepan and place on a plate until ready to serve.
• 7. To serve, place your grits in the bottom of the bowl. Top the with 6 blackened shrimp, 2 poached eggs, and the sauce from the shrimp.

SOUTHERN STYLE SHRIMP

Steps:

• Combine the first 9 ingredients in a small bowl.
• Stir well and set aside.
• Rinse shrimp and then drain.
• Layer the shrimp, lemon slices, and onion slices in a 13x9x2 inch baking dish.
• Pour reserved butter mixture over shrimp.
• Bake, uncovered, at 400 degrees for 20-25 minutes or until shrimp turns pink and shells start to pull away, basting occasionally with pan juices.
• Garnish with fresh rosemary if desired.

SOUTHERN-STYLE CREAMY SHRIMP OVER RICE

Steps:

• MELT butter in medium saucepan over medium heat. Add celery, green pepper, onion, and garlic; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in flour. Gradually stir in evaporated milk, water and tomato paste. Cook, stirring constantly, until mixture just comes to a boil. Cook an additional 1 to 2 minutes or until mixture slightly thickens. Stir in shrimp, parsley, seasoning, salt and hot pepper sauce. Cook until heated through. SERVE over rice. NOTE:If a spicier dish is desired, substitute Creole seasoning for the OLD BAY Seasoning.

SOUTHERN-STYLE PICKLED SHRIMP

Steps:

• In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.

SOUTHERN STYLE PICKLED SHRIMP

Steps:

• In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and Refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.

SOUTHERN STYLE SHRIMP GUMBO

Steps:

• 1. Cook rice in water as directed on package.2. Meanwhile, melt margarine in Dutch oven over medium heat. Add onion, bell pepper and garlic cook until tender.3. Sprinkle onion mixture with flour stir to coat. Add broth, salt, pepper and hot pepper sauce mix well. Bring to a boil. Stir in tomatoes and okra. Simmer 10 minutes, stirring occasionally.4. Stir in shrimp. Simmer an additional 5 to 6 minutes or until shrimp turn pink. Stir in parsley.5. To serve, spoon 3/4 cup rice into each of 8 individual soup bowls spoon gumbo over rice.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 270 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 80 mg 27% * Sodium: 520 mg 22% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 15 g * Vitamin A: 20% * Vitamin C: 30% * Calcium: 10% * Iron: 25% * Dietary Exchanges: 3 Starch, 1 Very Lean Meat or 3 Carbohydrate, 1 Very Lean Meat