Today is National Shrimp Day!
When it comes to shrimp, New Orleans does it to perfection.
All these recipes, photos and videos come from NOLA.com
Individual sources and information provided for each recipe
Check out the rest of the website for awesome recipes!
When it comes to shrimp, New Orleans does it to perfection.
All these recipes, photos and videos come from NOLA.com
Individual sources and information provided for each recipe
Check out the rest of the website for awesome recipes!
Barbeque Shrimp Recipe
Shrimp Creole
Andrew Boyd, NOLA.com/The Times-Picayune
Makes 4 to 6 servings
4 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups chopped onions
1 cup chopped bell peppers
3/4 cup chopped celery
3 garlic cloves, minced 2 bay leaves
2 cups peeled, chopped fresh tomatoes or 2 cups canned, chopped with their juice
1 cup shrimp stock* or chicken broth
1 teaspoon salt
1/4 teaspoon cayenne
2 pounds medium shrimp, peeled and deveined
2 teaspoons chopped parsley
Combine the butter and flour in a medium-heavy pot over medium heat.
Cook, stirring, to make a blond roux, 5 to 6 minutes.
Add the onions, bell peppers, celery and garlic. Cook, stirring, until the vegetables are soft and lightly golden, 8 to 10 minutes.
Add the bay leaves, tomatoes, shrimp stock, salt, and cayenne. Simmer, uncovered, for 30 minutes, stirring occasionally.
Add the shrimp and cook until they turn pink, 3 to 4 minutes.
Remove the bay leaves.
Add the parsley and serve over rice.
*To make shrimp stock, combine shrimp shells with water to cover in a saucepan. Add aromatics, such as celery or a piece of onion or the peels from onions, if you wish. Bring to a boil, then lower heat to simmer for 15 minutes. Strain.
Food editor Judy Walker can be reached at jwalker@nola.com. Diya Chacko can be reached at dchacko@nola.com. Follow them on Twitter @JudyWalkerCooks and @DCTeaChild.
Shrimp Remoulade
Shrimp and Catfish Jambalaya
My Shrimp-Tini
Makes 4 servings
2 lemons
1 tablespoon salt
1 teaspoon cayenne pepper
24 large shrimp, peeled (leave the tails on) and deveined
1 cup ketchup
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 cup arugula or other salad greens
4 lemon wedges
Ice cold vodka (optional)
Put about 4 cups water in a medium-size saucepan. Cut the lemons in half, squeeze out the juice and drop the lemon halves into the pot. Add the salt and cayenne and bring to a boil. Add the shrimp and allow the water to return to a boil. Cook for 2 minutes, turn off the heat, cover and let sit for 3 to 4 minutes. Drain and spread the shrimp in a shallow platter or dish, cover and chill for 2 hours.
Combine the ketchup, horseradish, lemon juice, olive oil, hot sauce and Worcestershire sauce in a small bowl and whisk to blend. Cover and chill until ready to serve.
To assemble, put equal amounts of the arugula in the bottom of 4 large chilled martini glasses. Arrange the shrimp on top of the arugula, spoon equal amounts of the cocktail sauce over the shrimp and garnish with the lemon wedges. Splash with a bit of the ice cold vodka if you wish.
By Marcelle Bienvenu, NOLA.com | The Times-Picayune
