Louisiana Baked Shrimp Food

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LOUISIANA BAKED SHRIMP



Louisiana Baked Shrimp image

Make and share this Louisiana Baked Shrimp recipe from Food.com.

Provided by clw721

Categories     < 30 Mins

Time 17m

Yield 3 serving(s)

Number Of Ingredients 10

3/4 lb peeled deveined med. shrimp
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons dry red wine
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon minced garlic
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 ground red pepper
French bread or Italian bread

Steps:

  • Place shrimp in a single layer in an ungreased 10x6x2-inch baking dish.
  • Combine butter and next 7 ingredients in a saucepan.
  • Cook over medium heat, stirring constantly, until butter melts.
  • Pour over shrimp.
  • Bake, uncovered, at 400 degrees for 6 to 8 mins or until shrimp turn pink.
  • Serve with bread.

LOUISIANA SHRIMP



Louisiana Shrimp image

"This is a Lenten favorite at our home," notes Sundra Hauck, a field editor in Bogalusa, Louisiana. "I serve it right out of the roaster with corn on the cob and boiled potatoes." -Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 10 servings.

Number Of Ingredients 8

1 pound butter, cubed
3 medium lemons, sliced
2 tablespoons plus 1-1/2 teaspoons coarsely ground pepper
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
2-1/2 pounds uncooked shell-on medium shrimp

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. , Place shrimp in a large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink, stirring once. Serve warm with a slotted spoon.

Nutrition Facts : Calories 424 calories, Fat 38g fat (23g saturated fat), Cholesterol 267mg cholesterol, Sodium 722mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein.

LOUISIANA SHRIMP BAKE



Louisiana Shrimp Bake image

This is kinda like etouffee..sort of. I thought it was delish sounding when I heard about it. I have tweaked it a bit from the original, since I hate hard-boiled eggs and didn't have any cooking sherry. I replaced the sherry with some Old Bay (which I have just discovered in '05) and didn't replace those nasty eggs with anything. The recipe calls for a pound of tomatoes. Since I usually make this in the fall/winter, I use DM's home-canned tomatoes in some juice. I really like this - some Southern comfort food at its best.

Provided by Redneck Epicurean

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup celery, sliced thin
1 medium onion, chopped
1/2 cup chopped green pepper
1/4 cup butter or 1/4 cup margarine
1/4 cup flour (self-rising or a.p.)
1 1/2 teaspoons salt
16 ounces tomatoes with juice
1/2 lb frozen shrimp
Old Bay Seasoning, to taste
1 1/2 cups shredded cheddar cheese
3 cups cooked rice

Steps:

  • Sauté celery, onion, and green pepper in butter in a medium saucepan until soft. Blend in flour and salt; cook until bubbly.
  • Stir in tomatoes, shrimp, and Old Bay.
  • Bring to a boil and simmer, covered, for about 10 minutes.
  • Pour into a 2-quart casserole. Bake at 375°F for 25-30 minutes.
  • When serving, place rice on plate; spoon casserole over rice and top with cheese.

LOUISIANA STYLE SHRIMP



Louisiana Style Shrimp image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1/2 pound andouille sausage, diced or crumbled
3 tablespoons butter
1 green bell pepper, seeded and chopped
1 onion, chopped
3 to 4 small ribs celery, chopped
4 cloves garlic, chopped
1 red hot chile pepper, seeded and finely chopped
2 tablespoons finely chopped thyme leaves
2 bay leaves
1 tablespoon smoked sweet paprika or sweet paprika
2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Abita)
1 cup chicken or seafood stock-in-a-box
1 tablespoon Worcestershire sauce
Hot sauce, to taste
1 1/2 pounds medium-large shrimp, peeled and deveined
Serve with brown or white long-grain rice cooked in chicken stock with scallions, according to package directions.

Steps:

  • In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
  • Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

LOUISIANA BAKED SHRIMP



Louisiana Baked Shrimp image

not set

Provided by rotts4me

Categories     Main Dish

Time 30m

Yield 1

Number Of Ingredients 10

1-1/2 lbs. medium shrimp peeled and deveined
6 T. Butter
4 T. Red wine
2 tsp. chile powder
2 tsp. ground black pepper
2 to 3 tsp. minced fresh garlic
4 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. cayenne
1 loaf French Bread to sop up juices

Steps:

  • Place prepared shrimp in a single layer in an ungreased 13x9x2 baking dish. Combine next 7 ingredients in a saucepan. Cook over medium heat, stirring until butter melts. Pour over shrimp. Bake at 400 degrees for 8 minutes or until shrimp turn pink. Serve with french bread, more butter and a crisp green salad.

Nutrition Facts : Calories 1643 calories, Fat 76.8490436666667 g, Carbohydrate 202.734497666667 g, Cholesterol 183.18 mg, Fiber 11.8747937196096 g, Protein 41.946785 g, SaturatedFat 45.7443214666667 g, ServingSize 1 1 Recipe (459g), Sodium 2966.773 mg, Sugar 190.859703947057 g, TransFat 5.75201526666666 g

LOUISIANA SHRIMP CASSEROLE



Louisiana Shrimp Casserole image

Don't let the name fool you, this casserole is NOT spicy, but it sure is delicious!

Provided by thedailygourmet

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 4

Number Of Ingredients 9

1 ½ cups uncooked instant rice
1 ½ cups water
1 teaspoon vegetable oil
1 pound small shrimp, peeled and deveined
2 tablespoons butter
1 (4 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of shrimp soup
1 (8 ounce) container sour cream
¾ cup shredded Cheddar cheese

Steps:

  • Preheat the oven broiler. Grease an 8x8 inch baking dish.
  • Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
  • Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
  • Broil 5 minutes in the preheated oven, or until bubbly.

Nutrition Facts : Calories 571.7 calories, Carbohydrate 38.5 g, Cholesterol 249.9 mg, Fat 31.9 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 19 g, Sodium 1150 mg, Sugar 1.2 g

LOUISIANA GARLIC SHRIMP



Louisiana Garlic Shrimp image

This one is both quick and easy. You can adjust the heat to your liking. The time for prep includes the time to peel & devein the shrimp.

Provided by Just Cher

Categories     Cajun

Time 42m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs medium shrimp, uncooked peeled and deveined
1/4 cup unsalted butter (melted)
3 -4 cloves garlic (crushed)
1/2 teaspoon hot sauce
8 slices French bread, toasted (about 1/2 inch thick)
1/4 cup chopped parsley

Steps:

  • Place shrimp in a 10x6 baking dish.
  • Combine butter, garlic, and hot sauce in a small mixing bowl, stirring well.
  • Pour over shrimp.
  • Bake at 450 degrees for 10 minutes or until shrimp are opaque.
  • Spoon shrimp mixture over toasted french bread.
  • Sprinkle with chopped parsley.

LOUISIANA SHRIMP GUMBO



Louisiana Shrimp Gumbo image

Make and share this Louisiana Shrimp Gumbo recipe from Food.com.

Provided by Boomette

Categories     Gumbo

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 cup vegetable oil
1 cup all-purpose flour
1 onion, peeled and chopped
1 green pepper, seeds removed and chopped
1 stalk celery, chopped
4 garlic cloves, peeled
2 cups chicken broth
6 ounces andouille sausages, chorizo or 6 ounces Italian sausage, sliced
8 ounces shrimp, peeled and devined
1 (28 ounce) can whole tomatoes
4 ounces okra (fresh or frozen)
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon gumbo file powder (sassafras)
1/4 teaspoon cayenne pepper
sea salt
2 green onions, thinly sliced

Steps:

  • Preheat a large, heavy-bottomed stockpot over medium heat.
  • Pour in the vegetable oil and, when it's smoking hot, gradually and carefully whisk in the flour, forming a "roux." Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it's very hot! This browning process weakens the roux's ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
  • After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they've softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
  • Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.

Nutrition Facts : Calories 883.7, Fat 68.5, SaturatedFat 11.6, Cholesterol 95.9, Sodium 1238.4, Carbohydrate 44.6, Fiber 6.4, Sugar 9.2, Protein 25.4

LOUISIANA KILLER SHRIMP



Louisiana Killer Shrimp image

OHHHHHHMANNNNN is all I can say about this dish. This is one of my "secret" oft requested recipes and I've decided to share it with you because nothing this good should be kept secret.

Provided by Sherrybeth

Categories     Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons rosemary
2 teaspoons dried thyme
1 teaspoon black pepper
5 garlic cloves, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
3 ounces tomato paste
1/2 cup butter
1 1/2 lbs shrimp, peeled, tails on
1 loaf French bread, toasted

Steps:

  • Crunch up the rosemary and thyme using fingers.
  • Place all ingredients, except shrimp and french bread, in a large pot.
  • Simmer this mixture for 2 1/2 hours.
  • Five minutes before serving add shrimp and cook about 3-4 minutes or until shrimp is done.
  • Serve shrimp with broth and toasted French bread for sopping the broth.

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