17 louisiana seafood shrimp Recipes

olive oil, chopped green onion, chopped french shallot, dry white wine, heavy cream, saffron thread, salt, white pepper, ground ginger, cayenne, fresh tarragon (or 1/4 tsp. dried ), sea scallops, shrimp, peeled and deveined, dozen oysters, vol-au-vent cases

shrimp, unpeeled, tail on (31-35 count ), butter, fresh garlic cloves, minced, thyme, basil, oregano, parsley, seafood, magic (paul prudhomme brand makes this), creole seasoning (i use zatarain s), paprika, cayenne pepper (to taste), black pepper (to taste), louisiana hot sauce, tabasco sauce, worcestershire sauce, lemons, sliced, white wine

bacon strips, diced, butter, cubed, seafood seasoning, dijon mustard, chili powder, pepper, louisiana-style hot sauce, dried basil , oregano and thyme, garlic cloves, minced, uncooked shell-on medium shrimp

penne pasta, red onion, finely chopped, butter, olive oil, garlic cloves, minced, uncooked large shrimp, peeled and deveined, seafood seasoning, heavy whipping cream, lemon juice, worcestershire sauce, louisiana-style hot sauce, pepper

onion, bell pepper, whole tomatoes, frozen cut okra, stalks celery, worcestershire sauce, oregano, garlic powder, cooking oil, butter, oil, flour, chicken stock , and 1 1/2 cup of that to set aside for roux mixture, chicken meat or shrimp or seafood, thoroughly washed, salt, pepper, tony chachere s seasoning, drops louisiana hot sauce

olive oil, for sauteing, sized onions, coarsely chopped, celery , cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped, garlic, finely chopped, green bell pepper, coarsely chopped, baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan, roux , recipe follows, tomatoes, roughly chopped, stock , recipe follows, shrimp heads reserved for stock, crabs, cleaned,and chopped into chunks, lemon slices, chopped green onions, suggestion : with rice or as a soup

unsalted butter, louisiana jumbo lump crabmeat, seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), worcestershire sauce (recommended : lea and perrins), blanched asparagus, sliced into 1/8-inch pieces, asparagus tips , 2 inches long, sliced lengthwise, salt, ground white pepper, lemon juice, extra-virgin olive oil, grated parmesan, fine french bread crumbs, louisiana oysters on the half shell, fine french ef = http://www.foodterms.com/encyclopedia/breadcrumbs/index.html class= crosslink debug= 703 715 >bread crumbs, grated parmesan, melted unsalted butter, divided, ground paprika, diced yellow onion, minced shallots, bay leaf, whole-leaf dried tarragon leaves, salt, ground white pepper, ground cayenne pepper, crab stock, dijon mustard, whipping cream, sliced green onions, louisiana jumbo lump crabmeat, egg yolk, sliced green onions, salt, ground black pepper, white vinegar, vegetable oil, red wine vinegar, creole mustard (recommended : zatarain s), sweet paprika, minced fresh garlic, salt, dried whole-leaf oregano, granulated white sugar, olive oil, cucumbers, cracked louisiana crab claws, fresh jalapeno pepper, egg yolk, salt, granulated white sugar, lemon juice, creole mustard (recommended : zatarain s), dry mustard powder (recommended : coleman s), white vinegar, minced fresh garlic, vegetable oil, sliced napa cabbage, sliced red cabbage, grated carrot, sliced green onions, chopped flat leaf parsley, water, lemon, salt, peeled louisiana shrimp, unsalted butter, softened, shelled pistachios, salt, chopped lime zest, lime juice, drops hot pepper sauce (recommended : tabasco), louisiana drum fish fillets, about 1/2-inch thick, seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), clarified butter, unsalted butter, peeled louisiana shrimp, shrimp stock

shrimp, boiled and chopped, crab claw meat, mayonnaise (or use reduced fat mayo), light sour cream, garlic, finely chopped, parsley, finely chopped, red bell pepper, finely chopped, yellow bell pepper, finely chopped, lemon juice, sherry wine, worcestershire sauce, louisiana hot sauce (or to taste), salt (or to taste), unflavored gelatin , dissolved in, warm water, cracked black pepper

shredded green cabbage, shredded red cabbage, green onions, chopped, head fresh broccoli, cut into florets, red bell pepper, seeded and sliced, baby shrimp, imitation crabmeat (coarsley chopped or shredded), salt and black pepper (to taste), hard-cooked eggs (sliced into wedges) (optional), mayonnaise, fresh lemon juice, white sugar, white wine vinegar, fresh minced garlic clove (no more than 1 clove or it will overpower the salad), worcestershire sauce, seasoning salt (or use 1/2 tsp white salt), louisiana hot sauce

butter, all-purpose flour, whole milk, salt and white pepper, freshly grated parmigiano-reggiano cheese, oysters (preferably louisiana), with liquor, dozen medium-size, shrimp, peeled and deveined, crawfish tails

shrimp, peeled and de-veined (35-count), lump crabmeat, dozen shucked oysters , reserve liquid, shellfish stock, vegetable oil, flour, chopped onions, chopped celery, chopped bell pepper, diced garlic, sliced andouille sausage, claw crabmeat, sliced green onions, chopped parsley, salt, cayenne pepper, louisiana gold pepper sauce

cooking oil, louisiana soft-shell crabs (or 6 if using small crabs), all-purpose flour, egg, hot sauce, creole mustard, premium beer, butter, worcestershire sauce, lemon, juiced, chopped parsley leaves, gills from the crabs (cut in half if using large crabs)., peanut oil, shucked oysters (preferably fresh louisiana oysters), all-purpose flour, divided, egg, premium beer, hot sauce, creole mustard, seafood seasoning, bacon, halved, bamboo skewers , soaked in water for 30 minutes, peeled and minced shallots, champagne vinegar, freshly ground black pepper, dozen fresh shucked louisiana oysters in the shells, parmesan, grated, extra-virgin olive oil, hot charcoals in a pit/grill, bamboo skewers , soaked in water for 30 minutes, gulf shrimp, peeled, tail left on, green bell pepper, seeded and cubed, red bell pepper, seeded and cubed, red onion, cubed, butter, hot sauce, honey, hot charcoals in a pit/grill, a viewer , who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

garlic, grated or finely chopped, ribs celery from the heart, chopped, green bell peppers, seeded and chopped, red onion, chopped, chopped fresh thyme, finely chopped, butter, enriched white rice, chicken stock, salt and freshly ground black pepper, red jalapeno chile peppers, very thinly sliced, grape or cherry tomatoes, heirloom multi colored, red or yellow, halved, limes, extra-virgin olive oil, shrimp, deveined, tail on, seafood seasoning (recommended : old bay), worcestershire sauce, hot sauce, beer, butter, scallions , thinly sliced on an angle

bacon, yellow onion, finely chopped, stalks celery, finely chopped, bell pepper, finely chopped, garlic, finely chopped, salt, pepper, thyme, louisiana cajun seasoning, white pepper, tabasco jalapeno sauce, garlic salt, cornstarch, frozen okra (thawed ), sirloin steak, finely sliced into chunks, sausage, quartered, ham steak, sliced into cubes, tomato sauce, chicken broth (about 24 oz total ), uncooked shrimp, peeled and deveined, crabmeat (optional), rice (optional)

pie crusts, butter, bacon, fried crispy (reserve drippings), white onion, finely diced, bell pepper, celery, louisiana crawfish tail, coarsely chopped, cream of shrimp soup, thyme, oregano, parsley, minced, green onion, thinly sliced, seafood seasoning (preferably frank davis brand), gravy flour (like wondra), white wine, chicken broth (as needed), hard-boiled eggs, finely chopped, colby cheese, shredded, butter, melted, egg whites, beaten