Best Spicy Cajun Shrimp Over Fried Green Tomato Recipes

THE BEST SHRIMP CREOLE

The Best Shrimp Creole image

This New Orleans-inspired dish is one I've been making for clients for as long as I've been a personal chef and this recipe never fails to please!

Provided by By: Carol | From A Chef's Kitchen

Time 45m

Number Of Ingredients 19

Ingredients

2 tablespoons canola oil
2 tablespoons butter
1 medium onion (finely chopped)
1 medium green bell pepper (seeds and membrane removed finely chopped)
2-3 stalks (ribs) celery (you want about the same amount as green bell pepper)
4 cloves garlic (minced)
1 tablespoon Cajun seasoning (or to taste)
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 bay leaf
1 can (15-ounce) tomato sauce
1 cup water (approximately to rinse out the can)
1 tablespoon Worcestershire sauce
1 pound large shrimp (16-20 count, peeled and deveined, tail removed)
Tabasco sauce (to taste)
Salt and freshly ground black pepper (to taste)
2 tablespoons chopped fresh parsley plus sprigs for garnish
Lemon wedges
Cooked rice (for serving)

Steps:

Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don't burn.
Add the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
Add the tomato sauce, water and Worcestershire.
Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
Stir in the shrimp and cook 1-2 minutes or until just firm.
Add hot sauce, salt and black pepper to taste.
Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.

Nutrition Facts : ServingSize 1, Calories 379 kcal, Carbohydrate 9 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 144 mg, Sodium 701 mg, Fiber 2 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 7 g

CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE

Cajun-Spiced Grilled Shrimp with Remoulade image

Provided by Valerie Bertinelli

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons lemon juice, from 1 lemon
2 tablespoons extra-virgin olive oil
2 teaspoons Cajun spice
Kosher salt
1 pound large shrimp (10 to15 per pound), peeled and deveined
1 tablespoon chopped fresh flat-leaf parsley, for serving
Lemon wedges, for serving
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons Cajun spice
1 tablespoon ketchup
1 tablespoon whole grain mustard
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest
Kosher salt

Steps:

For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.

NEW ORLEANS-STYLE SHRIMP AND RICE

New Orleans-Style Shrimp and Rice image

This quick-cooking New Orleans classic is spicy and hearty-and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum tomatoes, and Cajun seasoning.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 45m

Number Of Ingredients 14

Ingredients

8 tablespoons (1 stick) unsalted butter
1 tablespoon plus 1 teaspoon all-purpose flour
2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
2 celery stalks, cut into 1/2-inch-thick pieces
6 canned whole plum tomatoes (from one 28-ounce can), crushed
1 can (14 1/2 ounces) low-sodium chicken broth
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarse salt
1/2 teaspoon hot sauce, such as Tabasco, or to taste
1 pound large shrimp (21 to 30), peeled and deveined
2 cups cooked white rice, for serving

Steps:

Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
Sprinkle shrimp with parsley, and serve over rice.