For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Cook and stir onion and green pepper in melted margarine in skillet until lightly browned, stirring frequently.
Add shrimp and ham.
Cook until shrimp are pink and ham is lightly browned.
Drain tomatoes, measuring liquid.
Add water to make 1 1/2 cups.
Cut up tomatoes.
Stir into shrimp mixture with tomatoes, parsley, bay leaf, salt, sugar, thyme and rice.
Cover and bring to a boil. Reduce heat; cover and simmer 5 minutes longer.
Yields 6 servings.
Judge amounts of ingredients dependent upon amount of shrimp and how many people you plan to serve.
Cook shrimp and peel.
Cook Rice-A-Roni according to directions.
Add other ingredients.
Serve hot.
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
ver medium high heat. Season shrimp with Creole seasoning and saute
1. Over medium heat mix first 6 ingredients and bring to a good simmer (about 10min).
2. Add in bell pepper and shrimp. Cook until shrimp is done (turns pink and just starts to curl).
*Note* you can add the bell pepper in sooner if you like them cooked to a softer texture, we like ours still crunchy so I waited until I put the shrimp in to add it.
Combine first 5 ingredients in a 3 quart baking dish.
Cover and cook at 350 degrees for about 45 minutes.
Add the sausage and shrimp.
Cover and continue to cook another 25 minutes.
Peel shrimp; slice shrimp lengthwise. Dice or slice sausage and saute in oil and butter over low fire about 5 minutes. Add onions, green peppers, celery and garlic; slowly saute until tender. Stir in tomatoes, seasonings, rice and water. Reduce heat and cover. Cook at low temperature 25 to 30 minutes. About 5 minutes before jambalaya is ready, add green onions and parsley. Cook until rice is fluffy. Serves 6.
Cook rice while making jambalaya or use leftover rice.
Fry sausage and bacon, stirring frequently.
Remove and drain all but 2 tablespoons fat.
Add onions and green pepper; cook 8 to 10 minutes.
Add parsley, bacon, sausage, garlic and seasonings; mix well.
Place shrimp over mixture.
Do not stir.
Pour rice over shrimp.
Add water to barely cover rice.
Do not stir. Cover.
Bring to a boil.
Reduce heat and cook 30 minutes.
Remove cover.
Reduce heat and continue heating 15 minutes to dry jambalaya.
Makes 8 servings.
Cook shrimp and sausage in oil and butter in a large saucepan over low flame for 5 minutes.
Add onion, green pepper, celery and garlic.
Cook until tender.
Stir in remaining ingredients, except green onions and parsley; heat to boiling.
Reduce flame and simmer, covered, for 30 minutes or until rice is tender.
Five minutes before the Jambalaya is done, add green onions and parsley.
Makes 6 servings.
Preheat oven to 375.
Shell the shrimp leaving the tail on.
Use a small knife and split each shrimp down the back lengthwise.
Remove any black veins, rinse shrimp under cold water and pat dry.
In a small pan, heat butter, olive oil, garlic, lemon juice, salt and pepper just until butter is melted.
In a 13x9 inch pan, arrange shrimp in a single layer with the split side opened and down, tails up.
Pour butter mixture over all.
Bake for 15 minutes.
Boil chicken in water seasoned with salt, pepper and bouillon.
Cut chicken in cubes.
Boil shrimp for 1 1/2 min. in chicken broth.
Add Old Bay Seasoning and bay leaves.
Remove shrimp.
Reserve broth.
In large iron pot brown onion, green pepper in margarine.
Add garlic, tomatoes and broth from chicken and shrimp.
Add rice; cover and cook slowly for 20-30 min. until rice is tender.
Add chicken and shrimp.
Heat but don't boil.
Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender (6 to 8 minutes).
Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat until mixture comes to a full boil (5 to 6 minutes).
Reduce heat to low. Cover; cook until rice is fork tender (20 to 25 minutes). Add shrimp; continue cooking until shrimp turn pink (4 to 5 minutes).
Spray saucepan with nonstick cooking oil.
Place onion over medium heat.
Saute onion until clear.
Add all ingredients, except shrimp.
Stir well.
Add shrimp; cover and cook on very low heat for 35 minutes.
Uncover and toss rice.
Cover again and cook very slowly until rice is done.
Yields 2 servings.
Peel and devein shrimp.
Cook shrimp in hot oil in a
Peel and devein shrimp.
Saute onion and green pepper in butter until tender.
Combine flour and dry seasonings; blend into onion mixture.
Stir in Worcestershire sauce and vinegar until smooth.
Add tomatoes and okra, stirring constantly until thickened.
Add shrimp and simmer uncovered for 15 minutes.
Stir in rice.
Yields 6 servings.
Smash tomatoes by squeezing through fingers.
Combine all ingredients, except shrimp, and simmer for 30 to 45 minutes.
Add shrimp and simmer 20 minutes.
Serve over cooked rice.
late and set aside. Scatter shrimp over rice, cover, and continue