Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
Saute okra in oil for 10 minutes.
Add shrimp, onions, garlic and pepper.
Cook about 5 minutes.
Add water, tomatoes and bay leaves.
Cover and simmer 20 minutes.
Remove bay leaves and sprinkle in Tabasco.
Place 1/4 cup cooked rice in each of 6 soup bowls.
Fill with gumbo and serve (about 260 calories per serving).
ish for serving, wash the shrimp in 6 changes of fresh
Combine ingredients except shrimp; season.
Pour over shrimp; toss lightly.
Chill 2 hours.
Serve on shredded lettuce.
Makes 6 servings.
Melt butter in skillet.
Saute all ingredients (except shrimp and wine) until vegetables are slightly tender.
Add shrimp and saute until pink (done but still tender).
Add wine.
Cover and cook 60 seconds longer.
Serve with rice.
Cook's Note: You can buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you use these, thaw them according to the package directions. If using fresh shrimp, you can ask the person at the fish counter to devein them for you in the shell. You can also do this yourself: Using kitchen shears, cut the shell along the vein and pull the vein out with your fingers. Or, you can just skip the deveining process. The vein won't hurt you.
In a medium saucepan cook onion and sweet pepper in hot butter over medium heat about 4 minutes or until tender. Remove from heat.
Stir in shrimp, cooked rice, soup, half and half, sherry, lemon juice, salt, and cayenne pepper. Transfer to an ungreased 2 quart square baking dish.
Bake, uncovered, in a 350\u00b0F oven about 30 minutes or until heated through. Sprinkle with almonds.
Saute onion, celery, green pepper and mushrooms in butter with seasonings.
Add tomatoes, paste and water.
Simmer a few minutes over low heat.
Place mixture in a casserole and stir in shrimp. Bake in moderate oven 30 minutes.
Serve with white rice.
Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts.
Place shrimp in a large bowl and pour sauce over shrimp.
Cover and chill 2 hours.
Spread shrimp out in a shallow, foil-lined broiler pan.
Bake, uncovered, at 400 degrees for 20 minutes. Turn once.
add 1 tablespoon oil. Add shrimp, green onions and bell peppers
In a hot heavy skillet melt 1 stick butter and add garlic, Worcestershire and spices.
Add shrimp and boil 2 minutes, shaking pan rather than stirring.
Add remaining butter and stock and boil 2 more minutes.
Add beer, flip or stir shrimp and cook 1-2 minutes.
Serve with crusty bread for dipping.
aute pan.
Add the shrimp and cook for 1 minute
Mix marinade ingredients, place shrimp in marinade and let stand 1 hour.
Meanwhile, mix VooDoo sauce ingredients.
Grill or saute shrimp until done and serve with VooDoo Sauce.
In a large stockpot, heat the white wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic. Saute for 10 minutes.
Stir in the okra, tomatoes, tomato paste, broth, and seasonings. Bring to a boil, reduce the heat and simmer for 45 minutes.
Add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink. Season with salt and pepper if desired.
Spoon stew into bowls and top with a scoop of cooked brown rice.
Cook bacon until crisp. Drain. Crumble.
Saute onion and garlic in bacon drippings. Drain on paper towel.
Coarsely chop shrimp.
Combine all ingredients except chips in a slow cooker.
Cover. Cook on Low 1 hour, or until cheese is melted.
Thin with milk if too thick.
Serve with chips.
5 minutes.
Add raw shrimp and simmer on medium heat
oft.
Add okra and shrimp.
Cook stirring constantly, until
Rinse shrimp and shake off excess water.<
xing bowl; set shrimp shells aside in
Caramelize 1/2 cup of sugar in a saucepan.
In the meantime, have the 2
cups of sugar and Pet milk in another large saucepan and put on fire and let boil real good.
Pour caramelized sugar into it and stir good.
Let boil up until it forms a soft ball. Take off fire and add butter.
Beat until creamy and drop by tablespoonfuls to make a large New Orleans size patty.
(This recipe is creamy, not grainy.)