Showing posts with label shrimp stock. Show all posts
Showing posts with label shrimp stock. Show all posts

Thursday, May 12, 2016

Sloppy Shrimp and Shrimp Stock recipes




Jimmy Buffett's sister Lulu was a guest on this morning's "Cooking with Friends" on the Fox and Friends morning show.  What a personality!  We would love to visit her restaurant if we are ever in the Florida panhandle area. I wonder if they have a burger on the menu called "Cheeseburger in Paradise" . . . I bet they do! Check out the link below for more information on her restaurant, cookbook and more recipes. 

I want her cookbook! . . . OK, so I couldn't resist, I just went to Amazon and bought the cookbook :)  Can't wait to get it!!!

She had our mouths watering with her recipe for Sloppy Shrimp and also provided her recipe for shrimp stock.






"If you like pina coladas and getting caught in the rain, then you’ll love these recipes from Jimmy Buffett’s sister Lucy! Her cookbook “Lulu’s Kitchen: A Taste of the Gulf Coast Good Life” features these recipes and more, inspired by her coastal Southern roots and Grandma’s cooking! Learn more about Lucy, her cookbook, and her restaurant Lulu’s by clicking here."

Fox and Friends website



SLOPPY SHRIMP




Sloppy Seasoning Mix:
2 tsp. salt
1 tsp. black pepper
½ tsp. white pepper
½ tsp. cayenne pepper
½ tsp. crushed red pepper flakes
1 tsp. onion powder
2 tsp. paprika


Ingredients:

1 stick, plus 2 tbsp. unsalted butter, divided
½ c. olive oil
2 tbsp. fresh garlic, finely chopped
2 tbsp. fresh rosemary, finely chopped
½ c. dark beer, room temperature
½ c. Shrimp Stock (recipe below)
2 lbs. large headless shrimp in the shells
1 tbsp. LuLu’s Perfect Pepper Hot Sauce™
1 tbsp. Worcestershire sauce
Juice of 1 lemon
Zest of 1 lemon
2 tbsp. fresh parsley, minced
1 loaf French bread or 4 hot dog buns


Instructions:


In a small bowl, combine all seasoning mix ingredients. Set aside.

Melt 1 stick of butter with olive oil over medium-high heat in a heavy skillet large enough to fit shrimp without overcrowding. When butter and oil begin to sizzle, add garlic and rosemary. Stir once. Add seasoning mix and stir once.

Add beer and shrimp stock, shaking skillet to marry the oil and liquid. Bring to a boil over medium-high heat, stirring or shaking the skillet constantly.

Add shrimp. Stir to coat and sauté or shake pan, turning shrimp, for 2 to 3 minutes or until they begin to turn pink. Add remaining 2 tablespoons butter, hot sauce, Worcestershire sauce, lemon juice, lemon zest, and parsley. Stir well and cook for 1 minute. Do not overcook shrimp!

Quickly remove shrimp with a slotted spoon to 4 soup bowls. Ladle liquid over shrimp and serve immediately with crusty French bread and a roll of paper towels.

SHRIMP STOCK

Makes about 4 quarts

Ingredients:
Heads, tails, and shells from 5 pounds of peeled shrimp – or – tails and shells from 4 pounds of shrimp and 1 pound shrimp in the shell
6 qts. water
3 onions, chopped into large chunks
6 ribs celery, chopped into large chunks
1 bunch green onions, chopped into large pieces
Handful of parsley with stems, thoroughly washed
2 lemons, sliced into ¼ -inch rounds
1 tsp. whole black
Peppercorns
1 whole clove garlic

Instructions:

Run cold water over shrimp heads and shells (or shrimp if using them). Place all ingredients into an 8-quart stockpot over high heat. Bring to a boil. Reduce heat to medium or until stock is simmering. Skim foamoff the top. Continue to skim as needed.

Cook stock for 2 hours or until stock is reduced to about 4 quarts.
Place uncovered stockpot in an empty sink. Fill sink with water and ice around the stockpot. Stir stock every 15 minutes until completely cooled. Strain stock and refrigerate or freeze immediately.


LULU’S CRAZY CREOLA SEASONING

Makes ½ cup

Ingredients:

1 tbsp. salt
2 tbsp. granulated garlic
4 tsp. granulated onion
¼ c. paprika
1½ tsp. black pepper
2 tsp. cayenne pepper
2 tsp. white pepper
½ tsp. dried thyme leaves
½ tsp. dried oregano leaves

Instructions:

Combine all ingredients. Store in an airtight container.


Excerpted from the book LULU’S KITCHEN by Lucy Buffett. Copyright © 2007, 2016 by Lucy Buffett. Reprinted with permission of Grand Central Life & Style. All rights reserved.



Tuesday, May 10, 2016

Classic New Orleans Shrimp Recipes



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!




Barbeque Shrimp Recipe



Shrimp Creole


Classic Shrimp Creole, prepared in food editor Judy Walker's kitchen 
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
Visit Our Etsy Shop