For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Brown flour in a non stick skillet over medium heat. After flour is brown, set aside.
In another pot, melt butter and saute onion, green onion, garlic, celery, parsley until done.
Add tomato paste and stir until mixed.
Add browned flour, stirring until the mixture thickens. Add water if necessary to thin a little.
Add remaining seasonings and shrimp. Cook over low heat for about 15 minutes or until the shrimp are done. Be careful not to overcook the shrimp.
Serve over hot rice.
Lightly season shrimp with salt; set aside.
emon halves themselves, the crab & shrimp boil, the bay leaves and
In a mixing bowl, combine shrimp with butter, chili sauce, Worcestershire
add the Holy Trinity of Louisiana cooking: the onion, green pepper
ith a lid and bring stew to a boil. Reduce heat
For the Shrimp: Combine the lime juice, garlic,
Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes.
Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls.
Serving Suggestions: Serve with warm tortillas, if desired.
Toss shrimp with garlic, 1/2 tsp
Mix together all dry ingredients.
Place half shrimp in a 9 x 13-inch glass pan.
Sprinkle half dry mixture over shrimp and pour 2 tablespoons Worcestershire sauce.
Repeat with second half.
Cut butter into chunks, place on shrimp.
Cover with foil.
Bake 30 to 40 minutes at 350\u00b0, stirring every 15 minutes.
aste.
3.\tAdd the shrimp to the simmering sauce until
r creole seasoning.
Add shrimp, bring back to boil and
Place all ingredients, except shrimp, in pot and heat until butter melts.
Place shrimp in single layer in glass dish.
Pour butter mixture over and bake at 350\u00b0 for 40 minutes.
Combine peppers and herbs in a bowl.
Melt butter in a heavy skillet over medium heat.
Add spices, Worcestershire sauce and lemon juice and simmer 5 minutes.
Remove from heat and set aside 30 minutes.
Return the skillet to medium-high heat until bubbly. Add the shrimp and cook until the shells turn pink, turning once. Place the pan under the broiler and cook 4 to 5 minutes.
Place shrimp in bowl and pour sauce over shrimp.
Serve with French bread and cooked rice.
Serves 2 to 3 as main dish, 4 to 6 as appetizer.
killet over medium heat. Place shrimp in the skillet and cook
Peel, devein and rinse shrimp.
Mix together all ingredients except for the shrimp.
Pour over shrimp and marinate several hours.
Place lettuce on individual plates and spoon on shrimp mixture.
Serves 4 to 6.
nd heads.
Refrigerate the shrimp and put the shells and
In a large pot place the butter and the tomatoes over med high heat. Cook down until butter is gone and the tomtoes are broken down.
While cooking tomatoes, turn oven to broil and place all spices with the vegetables and cook until the edges start to blacken.
Turn vegetables and repeat.
Remove vegetables and place in pot.
Cook until vegetables are soft.
Add stock and cook for 20 minutes.
Add shrimp and cook until shrimp starts to turn pink.
Remove and serve over rice.
Do not overcook the shrimp, they will become chewy.
Heat oil in skillet, add onion, pepper, tomatoes, cilantro, garlic and tomato paste.
Cook for 10 minutes.
Bring sauce to a boil, then add shrimp and lemon juice.
Reduce heat to medium and cook for 2 minutes.
Add coconut milk and bring the mixture to a boil.
Serve over rice.