ightly salted water to a boil. Add linguine and cook until
onth.
Add salt and shrimp boil spice to the water and
00 degrees F for the shrimp later on.
Remove the
o coat all of the shrimp. Or, mix everything in a
ater and bring to a boil over high heat.
Stir
Boil shrimp and chill.
After chilled, grind up shrimp.
Boil potatoes and mash.
Mix all ingredients together.
Make patties out of mixture.
Fry in a skillet with 1 inch of oil until golden brown.
Fill stockpot about 1/2 full with water. Squeeze lemons into water and add to water.
Put Zatarain's package in water. Bring to a boil. Add potatoes, celery, onion and bell pepper; cook for 5 to 7 minutes. Then add sausage, corn and okra. Cook for 10 minutes. Add shrimp and mushrooms; cook for 2 minutes.
Combine all ingredients in bowl except shrimp, mix well then add shrimp and turn to coat evenly.
Cover and refridgerate at least 15 minutes.
Thread shrimp on skewers, metal or wooden. If using wooden skewers soak them in water for at least 20 minutes to prevent burning. We soaked them in beer.
Grill shrimp over medium-hot briquets about 2 minutes per side until opaque.
Serve with lemon wedges.
he other ingredients except the shrimp and cook over med medium
br>Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt
In a 4-quart saucepan, heat oil on medium setting.
Add onions and cook until brown.
Add shrimp and simmer for 10 minutes.
Stir in cubed potatoes, parsley, boiling water and salt and pepper. Cook for 60 minutes.
Serve over rice.
For better taste, boil shrimp peelings in water for shrimp stock.
Preheat oven to 450\u00b0.
Peel and devein shrimp.
Refrigerate until ready to use.
Melt butter in a medium saucepan.
Remove from heat.
Whisk in remaining ingredients.
Arrange shrimp in a single layer in a 9 x 11-inch casserole, then pour butter mixture over shrimp.
Bake on center rack for 3 to 5 minutes.
Turn shrimp and bake for 2 minutes more.
Transfer shrimp to serving platter and pour on any remaining sauce.
Serve over rice.
Serves 4.
Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat.
Heat oil in a large non-stick skillet over medium high heat until hot.
Add shrimp; saute 4- 5 minutes or until shrimp are done.
Fill a large pot 1/2 to 2/3 full of water.
Start water heating.
Put the corn-on-the-cob and potatoes in hot water and cook until almost done.
Bring water to a boil.
Add onion, lemon, seafood boil and cayenne pepper.
Combine tomatoes, chicken broth, onion, bell pepper, water, garlic, and Cajun seasoning in a slow cooker. Cover and cook on Low for 4 hours. Add shrimp and rice and cook until rice is tender, about 1 hour more.
heese is blended well.
Boil shrimp for 3 minutes in 5
Saute shrimp and onions in margarine, 10 minutes.
Add mushrooms, cook 5 minutes.
Sprinkle flour, salt and pepper on top.
Stir in sour cream, cook gently on low fire until boil.
Combine the uncooked shrimp with all remaining ingredients.
Place in a buttered shallow baking dish; toss to coat.
Chill for 1 hour.
Bake at 350 degrees for about 15 minutes, stirring occasionally or until the shrimp are pink and completely cooked.
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
nd legs.
Rub the cajun mixture inside and outside of