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Fiery Cajun Shrimp

This is an “old trusty”. We made it, we liked it and we are going to make it again. This would have to be one of our all-time favorite recipes. We have been making this forever and people always love it. The sauce is unbelievably good. With that being said, make sure you serve plenty of French bread for sopping up the spicy buttery goodness.
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Get these ingredients–
2 sticks of butter, melted
3 tablespoons of Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons Loiusana hot sauce
2 garlic cloves, minced
2 teaspoons Cajun seasoning
2 lbs unpeeled medium shrimp
1 lemon, thinly sliced
2 Tablespoons of fresh parsley
French bread for sopping

Let’s make it-
Alright people, this is so simple to make. Get that oven going and heated to 400°F. Stir together the first 6 ingredients. Pour the mixture into a large casserole dish or an iron skillet. Add your shrimp and top with lemon slices. You are going to want to bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink. This is important- after the first 10 minutes check the shrimp several times. As soon as they start turning pink, take them out of the oven. They will continue cooking. You don’t want overcooked shrimp. Add parsley and enjoy!

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Ingredients:

3 Tablespoon flour
3 Tablespoon butter, + 5 Tbsp butter
½ red or green bell pepper, diced small
2 stalk celery, diced small
½ cup Vidalia onion, diced small
½ pound Andouille Sausage, sliced (optional)
Salt and pepper to taste
Cajun seasoning
½ cup plus 2 cups heavy cream
1 ½ pounds Shrimp, reserve shells for stock
3 cups shrimp stock, divided
1 cup Quick Grits

Directions:
Melt 3 tablespoons butter in a pan over medium high heat. Add flour and stir the roux until it becomes a light brown, about 10-12 minutes. Add bell pepper, celery and onion and sauté until vegetables are translucent, about 8–10 minutes. Add the andouille sausage and cook for an additional 8-10 minutes. Season with salt, pepper and Cajun seasoning. Add the ½ cup cream slowly, stirring constantly. Then add about 1 cup of the shrimp stock. Let simmer. Fold shrimp into sauce and cook until the shrimp are done. Serve on top of grits.
Grits:
Bring 2 cups shrimp stock and 2 cups of cream to a boil. Slowly whisk 1 cup of grits, salt and 2 tablespoons of butter into the stock mixture. Cook 5–7 minutes, stirring occasionally. Add remaining 3 tablespoons of butter.

Shrimp Stock:

1 tablespoon oil
Shrimp peels
1 bay leaf
1 carrot
2 celery stalks
1 onion
1 clove garlic
Salt and pepper to taste
3 cups water

Heat oil, add all ingredients and cook for a few minutes. Add 3 cups of water. Bring to a boil and then reduce heat to low. Simmer for an hour or so.

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Fiery Cajun Shrimp

Fiery Cajun Shrimp

Serve plenty of French bread for sopping up the spicy butter goodness.

Ingredients:
2 sticks of butter, melted
3 tablespoons of Worcestershire sauce
2 tablespoons of fresh lemon juice
1 tablespoon of ground black pepper
2 teaspoons of Loiusana hot sauce
2 garlic cloves, minced
2 teaspoons Cajun seasoning
2 lbs unpeeled medium shrimp
1 lemon, thinly sliced
2 Tablespoons of fresh parsley
Directions:
Preheat oven to 400°F. Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and cajun seasoning.Pour mixture into a large baking dish or pan. Add the shrimp and top with lemon slices. Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink. Add parsley before serving.

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Shrimp Rangoons

Shrimp Rangoons

Ingredients:
1 tablespoon olive oil
2 spring onion, diced
2 cloves garlic, minced
4 dashes Louisiana hot sauce, or to taste
8 ounces cream cheese
½ pound medium shrimp, deveined, peeled and chopped
1 12 ounce package won ton wraps
Garlic, Salt and pepper, to taste
Water or egg
Oil for frying

Directions:
In a medium sauce pan sauté the green onions and the garlic until the garlic is fragrant, about 3 minutes. Add shrimp to pan and sauté until pink, about 2 minutes. Combine Louisiana Hot Sauce, shrimp, cream cheese, onions and garlic. Take1 wonton wrap and put 1 teaspoon of cream cheese mixture in the middle of the wrap, fold in half, brush edges with water or eggs to seal. Bring corners together and overlap and seal. In a large skillet heat the oil to 350 degrees. Turn once and cook for about 1 minute. Drain on paper towels.

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Shrimp and Crawfish Casserole

Shrimp and Crawfish Casserole

Ingredients:
8 oz. cream cheese
1 stick real butter
2 tablespoons butter
1 cup white onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
1/3 cup cream of mushroom soup
1 pound fresh crawfish tails
1 pound peeled and deveined shrimp
1/3 cup cream of shrimp soup
3 cups cooked white rice
½ teaspoon Cajun Seasoning
1 teaspoon of Louisiana hot sauce
1/2 teaspoon white pepper
1 1/2 cups Velveeta cheese, grated
1 cup fried onion rings, from a can
2 tablespoons butter

Instructions:
Use a double broiler to melt the 1 stick of butter. Add the cream cheese. Stir until combined. In a separate skillet, melt the 2 tablespoons of butter and sauté the onions, celery and bell pepper, cook for 5 minutes. Add shrimp and crawfish. Add cream of celery and cream of shrimp. Remove from heat. Combine rice with cream cheese mixture. Add rice mixture to the shrimp, crawfish and vegetables, stir well. Season with Cajun seasoning, hot sauce and white pepper. Pour into a greased 9x13x2 casserole dish. Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter. Bake at 350 degrees for 30 minutes.

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Asian Shrimp Skewers

Asian Shrimp Skewers

Ingredients:
1 tablespoon ground ginger
4 cloves garlic, smashed
½ cup reduced sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons brown sugar
3tablespoons chopped green onions
¼ cup sesame oil
Ground black pepper
¼ teaspoon red pepper flakes
1pound large shrimp, shells and tails on

Directions:
Combine first 9 ingredients in a medium bowl. Place shrimp in a large zip lock bag, pour the marinade over, and let marinate at room temperature for 30 minutes.Skewer shrimp and grill until done.

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Fiery Cajun Shrimp

Fiery Cajun Shrimp

Serve plenty of French bread for sopping up the spicy butter goodness.

Ingredients:
2 sticks of butter, melted
3 tablespoons of Worcestershire sauce
2 tablespoons of fresh lemon juice
1 tablespoon of ground black pepper
2 teaspoons of Loiusana hot sauce
2 garlic cloves, minced
2 teaspoons Cajun seasoning
2 lbs unpeeled medium shrimp
1 lemon, thinly sliced
2 Tablespoons of fresh parsley
Directions:
Preheat oven to 400°F. Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and cajun seasoning.Pour mixture into a large baking dish or pan. Add the shrimp and top with lemon slices. Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink. Add parsley before serving.

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Shrimp and Vegetable Soup

Shrimp and Vegetable Soup

Stock
Ingredients:
2 tablespoons of vegetable oil
Shells from 1 ½ pounds shrimp
1 stalk celery, rough chopped
1 carrot, rough chopped
1 onion, rough chopped
2 bay leaves
4 cups water
3 chicken bouillon cubes

2 tablespoons vegetable oil
1 onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 zucchini, diced
2 carrots, diced
8 ounces mushrooms, rough chopped
½ cup chopped fresh basil
2 sprigs of thyme
1 14.5 can diced tomatoes
1 14.5 ounce can chick peas, drained
1 14.5 ounce can cannellini beans, drained
1 ½ pounds shrimp, deveined
2 cups baby spinach
Salt and pepper to taste
Parmesan cheese

Directions:
For the Stock- In a large skillet heat the oil and add the shells, carrot, celery, onion, and bay leaves. Sauté the vegetables for 5 minutes. Add water and bring to a boil. Reduce heat to low and simmer for 45- 50 minutes. Add bouillon cubes and stir until cubes have dissolved. Strain and reserve the stock.
In a large Dutch oven add oil, onions, garlic, celery, zucchini, carrots and mushrooms and sauté for 8-10 minutes or until tender. Add basil, thyme, tomatoes, chick peas and cannellini beans. Simmer for 45 minutes. Add shrimp, spinach, salt and pepper and cook until shrimp are done. Top bowls of soup with parmesan slivers. Serve with crusty French bread or cheese toast.

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Fiery Cajun Shrimp

Serve plenty of French bread for sopping up the spicy butter goodness.
2 sticks of butter melted
3 tablespoons of Worcestershire sauce
2 tablespoons of fresh lemon juice
1 tablespoon of ground black pepper
2 teaspoons of Loiusana hot sauce
2 garlic cloves, minced
2 teaspoons Cajun seasoning
2 lbs unpeeled medium shrimp
1 lemon, thinly sliced
2 Tablespoons of fresh parsley
Directions:
Heat oven to 400°F.
Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and cajun seasoning.
Pour mixture into a large baking dish or pan
Add the shrimp and top with lemon slices.
Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink.
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