New Orleans-Style BBQ Shrimp

Ingredients:
-Makes 4 servings
-20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter
Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

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Easy Shrimp & Fried Rice

Serves: 5-6
Ingredients
•4 cups rice, prepared (use brown rice)
•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce

Instructions
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

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Lemon and Butter Shrimp Casserole

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Spaghetti with Clams and Shrimp

INGREDIENTS

1. 1/4 cup dry white wine
2. 2 dozen mussels, scrubbed
3. 2 dozen littleneck clams, scrubbed
4. 3 tablespoons extra-virgin olive oil
5. 8 garlic cloves, minced
6. 1/2 teaspoon crushed red pepper
7. 1 1/2 pints cherry tomatoes (1 1/2 pounds), halved
8. 1 pound spaghetti
9. 3/4 pound medium shrimp—shelled, deveined and halved crosswise
10. Salt and freshly ground black pepper
11. 2 tablespoons chopped parsley

1.  Bring the wine to a boil in a medium saucepan. Add the Clams, cover and cook over high heat until they open, about 2 minutes. Using tongs, transfer the mussels to a bowl. Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels. Pour the cooking liquid into a small glass measure, leaving behind any grit. Shell the mussels and clams and return them to the bowl.
2.  Heat the olive oil in a medium saucepan. Add the garlic and cook over low heat until golden, about 3 minutes. Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes. Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.
3.  Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Meanwhile, bring the sauce to a simmer over moderate heat. Add the shrimp and cook for 1 minute. Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through.
4.  Drain the spaghetti and return it to the pot. Add the seafood sauce and toss to coat. Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.

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Bacon Wrapped Shrimp Poppers

Spice Mix:
1 teaspoon smoked paprika
1 teaspoon chile ancho powder or mild chili powder
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon crushed oregano
1/2 teaspoon chile de arbol powder or Cayenne pepper
1/2 teaspoon pepper
Salt to taste
You will also need:
12 jumbo shrimp (12 to 15 count per pound)
3 fresh jalapeño peppers
4 ounces pepper jack cheese
12 strips bacon (mine was slightly thicker and I think a thin slice would work a little better)
1/3 cup your favorite hot sauce, wing sauce or barbecue sauce
*wire rack placed on top of baking sheet is the best way to cook these.


Directions:
1. In a bowl, combine the spice mix. Add salt to taste, set aside. Place the jalapeños in a small pan, drizzle with a teaspoon of oil and heat to medium heat. After a few minutes, the skins will start to blister and blacken. Turn as needed and remove from heat to cool. While the jalapeños are roasting on the stove top, prepare the shrimp.
2. Peel and clean the shrimp, leaving tails on. With a small, sharp knife cut the shrimp open as much as you can without cutting it in half all the way through. You want as much space to place the cheese and jalapeño inside. Once shrimp is ready, lightly season it with spice mix, cover shrimp and chill for now.
3. Cut the pepperjack cheese into small one inch matchstick size pieces. If they are too long the cheese will melt and leak out. Place onto plate and freeze until ready to use.
4. Carefully remove the stems and seeds from jalapeños and slice each pepper into 4 equal size strips. Preheat oven to 450ºF. Place the metal rack on top of baking sheet, set aside. Place a piece of cheese and strip of jalapeño inside open side of shrimp. Wrap with bacon as tight as you can and place onto rack. When all done season with remaining spice mix. Bake for 15 to 20 minutes or until bacon is cooked. Remove from oven, baste with your sauce of choice and place under the broiler for 1 to 2 minutes. Remove from oven and baste before serving.

hispanic kitchen

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Pan-Fried Cheese Grits Cakes with Lemon and Olive Oil Marinated Shrimp

Pan-Fried Cheese Grits Cakes with Lemon and Olive Oil Marinated Shrimp

Ingredients:

• 4 large cooked shrimp
• lemon from half a lemon
• 1/4 cup olive oil
• 1/2 teaspoon dried basil
• 2 teaspoons fresh thyme
• salt and pepper
• 1/4 cup stone ground corn grits
• 1 cup water
• 1 teaspoon Kosher salt
• 1 teaspoon Old Bay
• 1/2 - 1 cup extra sharp cheddar, shredded
• flour
• 1 egg, beaten
• Panko breadcrumbs
• soft breadcrumbs
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon dried basil

Directions:

1. Make the cheese grits by bringing 1 cup of lightly salted water to boil and add the corn grits, lowering the heat to low. Stir frequently to be sure that it doesn't stick. Careful, like oatmeal, bubbles might burst out and splatter you with wicked-hot starchy grain. 
2. After about 10 minutes, add 1/2 teaspoon of Old Bay. Stir well and let cook another 15 - 20 minutes.
3. Once it has cooked through and is the thickness you like, add the shredded extra-sharp cheddar, starting with 1/2 cup and adding up to 1 cup to suit your taste - I used about 3/4 cup. Stir well to let the cheese melt, then remove from heat. 
4. Place a long piece of waxed paper in a plastic container so that the ends hang out of the sides - this will let you remove the grits easily when they've set up - pour the grits into the container and out in the fridge for at least 4 hours.
5. Mix together the cooked shrimp in the olive oil, lemon juice, thyme, basil and salt and pepper. Let marinate in the fridge for at least an hour.
6. When you are ready to make the grits cakes, set up 4 bowls, one with flour, one with a beaten egg, one with panko mixed with thyme and basil, and one with soft breadcrumbs.
7. Take the grits out of the fridge and lift them out of the container and set them on a cutting board. Cut out rounds using a a biscuit cutter and dredge them in flour, dip in beaten egg, and then passing through the breadcrumbs, first the panko and then the soft crumbs, to fill in the gaps that the panko crumbs missed.
8. Fry in hot peanut oil until golden brown on both sides, drain on a paper towel and then serve with the marinated shrimp.

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CopyCat Cheesecake Factory Shrimp Scampi

TOTAL TIME
44mins
PREP 15 mins
COOK 29 mins
This recipe is a decent clone of my favorite Shrimp Scampi meal.Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 4 UNITS US
1 -2 lb fresh shrimp, cleaned and deveined, and butterflied
1 lb angel hair pasta
1 diced tomato
6 -8 whole garlic cloves
1 shallot, diced
1 pint heavy cream
1 cup dry white wine
olive oil
5 -7 leaves fresh basil
2 tablespoons parmesan cheese, finely grated
parsley
For the shrimp

milk
2 tablespoons parmesan cheese, finely grated
1⁄2 cup all-purpose flour
1⁄4 teaspoon salt
1⁄2 teaspoon fresh ground black pepper
1⁄4 teaspoon cayenne pepper
DIRECTIONS

Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
In a separate pot, bring water to simmer. (for pasta later).
Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
Bring pasta pot to a boil and add angel hair and cook.
To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley
To see more like this please visit
food.com

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CREAMY SHRIMP & MUSHROOM PASTA! like emot                                                  This pasta has the best texture I've ever had! MUST TRY!

INGREDIENTS:
2 tablespoons olive oil
1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
3 garlic cloves
dried basil
crushed red pepper flakes
paprika
8 oz mushrooms, thinly sliced
1 cup half and half
1/2 cup Parmesan cheese, shredded
3/4 cup Mozzarella cheese, shredded
cooked pasta water
8 oz fettuccine pasta (for gluten free version, use Tinkyada gluten free brown rice pasta)

DIRECTIONS:
1. Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little under cooked - it's OK because you will continue cooking it in the sauce.

2. To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.

3. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.

4. Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.

5. If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.

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Slow Cooker Jambalaya

Ingredients

2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extra large shrimp, peeled and deveined
1 3/4 cups long-grain rice
Parsley, optional

Preparation

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

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Shrimp & Garlic Pasta

Shrimp & Garlic Pasta


1 pound shrimp, cleaned ( I like wild gulf shrimp )


3 -4 slices bacon cooked ( I cooked in micro 1.5 min )


2 TBS olive oil


2 TBS butter


1 box thin speg.do not over cook ( I used half a box for the 2 of us)


6-8 cloves garlic ( run through garlic press)


spices ( I used salt ,pepper , garlic & herb,lemon & herb, parsley)


Cook pasta, 


gently heat oil , butter and garlic & add seasonings in lg skillet


Add the cooked bacon


Add shrimp & cook 3 - 5 min.


Add drained hot pasta and toss.

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Shrimp Scampi

Shrimp Scampi 


1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped...
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese
Directions:
1 Heat cast iron skillet and add olive oil.
2 Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3 Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4 Add white wine, and lemon juice.
5 Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6 Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7 Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8 Sprinkle with grated Parmesan Cheese

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Shrimp Alfredo

 Ingridents

1 lb large shrimp, shelled and deveined
1/4 cup minced shallot
2 minced garlic cloves
1/4 cup butter
1/2 lb fettuccine pasta, cooked al dente
4 large egg yolks
1 cup half-and-half
1/2 cup freshly-grated parmesan cheese
2 teaspoons minced parsley

Directions:

1
In a large skillet, cook the shrimp, the shallot and garlic in the butter over moderate heat, stirring, for 3-4 minutes, or until shrimp are just firm to touch and opaque.
2
Reduce heat to moderately-low and stir in the fettucine.
3
In a bowl, beat together the yolks, half and half and the Parmesan.
4
Add the egg mixture to the shrimp mixture and cook until the sauce is thickened, tossing all the while so the egg doesn’t curdle, about 3-4 minutes.
5
Do not let sauce boil.
6
Stir in parsley and salt and pepper to taste.

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Shrimp cheese deits

 Ingredients

 ⅝ Tea Spoon(s) OLD BAY
⅜ Tea Spoon(s) Lemon pepper
1/3 Cup(s) Butter
⅛ Tea Spoon(s) Salt
1 Pinch Parsley
2 Fluid ounce(s) Olive oil
1 Cup(s) Heavy cream
2 Ounce(s) Weight Shredded cheddar cheese
2 Cup(s) Grits
12 Ounce(s) Weight Shrimp 26/30
4 Cup(s) Water to cook grits

DIRECTIONS
Cook grits 4 cups of water to 2 cups of grits. Stir grits constantly cook for 5 minutes, add butter, salt stir then cover cut off heat when done.
Make sure shrimp peeled & Devine tail on season with old bay, lemon pepper, then heat pan Saute shrimp in olive oil until done. approximately 2 minutes on each side
Add heavy cream to shrimp stir until sauce turn pinkish color.
Once done place grits on a plate then lay shrimp in circular position on plate pour sauce on top of shrimp add shredded cheddar cheese, and parsley for garnish in center.
Enjoy

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Shell fish Etouffee. Crawfish, Crab, Lobster your choice

Shell fish Etouffee. Crawfish, Crab, Lobster your choice

2 pounds shell fish
2 sticks of real butter
1 cup minced red or regular onions
1 cup minced celery
1/2 cup minced red pepper
1/4 cup minced garlic
1/2 cup tomato sauce
1 cup heavy whipping cream
1/8 tsp. of basil & thyme
1/2 cup minced scallions
1/4 cup chopped parsley
Use a Quality Cajun Seasoning & salt and pepper to tasteMelt butter over a medium. Add all minced ingredients . Simmer over low heat until soft. Next tomato sauce and 1/2 shell fish. Add heavy whipping cream, basil, thyme, and bay leaf. Bring to a good boil, let simmer and allow shell fish to simmer about 20 minutes. Lastly add onions and parsley. Once the sauce is thickened add the remainder of the shell fish, pepper, Cajun seasoning and salt to taste. Let simmer while stirring for 10 minutes. Serve over dirty or white rice or alone which ever you prefer.

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