rozen.
Peel and devein shrimp, leaving tails intact if desired
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Lightly season shrimp with salt; set aside.
Toss shrimp with the Cajun seasoning in a medium bowl
Melt butter in saucepan; add green onion and garlic.
Saute. Add shrimp, salt, pepper, Cajun seasoning and red pepper.
Squeeze lemon over shrimp.
Add barbecue sauce.
Saute 4 to 6 minutes. Don't overcook!
o 425 degrees.
Make cajun remoulade by mixing mayonnaise with
Saute celery, onion and garlic in butter until soft.
Stir in flour, salt, thyme and pepper; cook, stirring constantly, until bubbly.
Stir in tomatoes, chicken broth, clams and liquid and red pepper seasoning.
Continue cooking and stirring until mixture thickens and boils 1 minute.
Add okra and shrimp; heat to boiling.
Ladle into a shallow serving bowl; spoon rice around edge.
Saute celery, onion and garlic in butter or margarine until soft in kettle.
Stir in flour, salt, thyme and pepper; cook, stirring constantly, until bubbly.
Stir in tomatoes, chicken broth, clams and liquid and red pepper seasoning.
Continue cooking and stirring until mixture thickens and boils 1 minute. Add okra and shrimp; heat to boiling.
Ladle into a shallow serving bowl; spoon rice around edge.
Or, spoon rice in mounds in center of soup plates; spoon shrimp mixture around rice.
Makes 6 servings.
Make roux by adding flour and oil until dark brown over slow fire.
Careful not to burn.
Saute vegetables in roux when brown. Cook about 10 to 15 minutes, then add shrimp.
Saute all together until pink or cooked.
Have some water boiling on stove where shrimp is cooked, then add water slowly to mixture until desired gravy thickness.
Add some Kitchen Bouquet if gravy is too light. Will darken it.
Cook covered on low, about 30 minutes, stirring occasionally.
Serve over rice.
Make a roux by browning flour in hot oil over medium heat, until you get the desired color. Do not burn! (If you burn it, throw it away and start over).
Add water gradually, stirring constantly.
Add onions and green bell pepper.
Allow to simmer 30 minutes, stirring occasionally. (Gravy should be thick).
Add shrimp, salt, pepper, and chopped green onions.
Cook for 20 minutes or until shrimp are done.
honey, hot sauce, Cajun seasoning. If your Cajun seasoning has no salt
nto the opening of butterflied shrimp. Wrap with a piece of
ith a lid and bring stew to a boil. Reduce heat
br>Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1
Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl.
For the Shrimp: Combine the lime juice, garlic,
ink.
Season the shrimp with the Cajun seasoning, salt, and pepper
Wash and pick over the dry soup mix; set aside and cut the stew beef into small cubes; set aside.
Add water and beef broth to soup pot; bring to a boil.
Add the soup mix, lentils, stew beef, cajun spice mix and salt to the broth; reduce heat to simmer.
Simmer soup for 3.5 hours stirring once in a while.
Preheat the oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
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.