98 shrimp orleans Recipes

shrimp (21 to 25 per lb), olive oil, garlic cloves, minced, salt, unsalted butter, chili powder, black pepper, worcestershire sauce, fresh lemon juice, accompaniments: a baguette and lemon wedges

shrimp (21 to 25 per lb), olive oil, garlic cloves, minced, salt, unsalted butter, chili powder, black pepper, worcestershire sauce, fresh lemon juice, wooden skewers (12-inch), baguette, lemon wedge

shrimp, butter, melted (use real butter, not margarine as it won tsp have the same flavor), worcestershire sauce, lemon juice, greek salad dressing or 1/2 cup italian salad dressing, cayenne pepper, black pepper, minced fresh garlic, dried thyme leaves, dried rosemary leaves, dried basil leaves, dried parsley flakes, dried oregano leaves, white pepper, soy sauce, paprika, french bread , slices

shrimp, in shell , no heads and uncooked, butter, olive oil, bay leaves, crumbled, lemon juice, worcestershire sauce, garlic cloves, finely minced, parsley, dried, paprika, dried oregano, cayenne pepper, hot pepper sauce , tabasco, ground black pepper, chili sauce, prepared jar, lemons, thinly sliced

unpeeled, large fresh shrimp or 6 lb shrimp with heads on, butter, olive oil, chili sauce, worcestershire sauce, lemons, sliced, garlic cloves, chopped, lemon juice, chopped parsley, paprika, oregano, ground red pepper, hot sauce, french bread

onions (coarsely chopped ), butter (may use olive oil), chicken stock, yellow squash (diced ), potatoes (diced ), carrots (thinly sliced ), fresh dill or 2 tsp dried dill, tabasco sauce, old bay seasoning, salt & pepper, worcestershire sauce, shrimp (cooked , sml or baby shrimp work best), sour cream (garnish ) (optional), dill weed (garnish ) (optional)

cajun spice mix, paprika, onion powder, garlic powder, cayenne pepper, white pepper, leaf thyme, leaf oregano, salt, your favorite cajun spice mix, shrimp and sauce, shrimp shell-on (20-30 count ), non-stick pan spray as needed, garlic cloves minced, onion minced, fish stock or clam broth, worcestershire sauce or more to taste, dark beer *cook may drink the rest, flour, butter (or light margarine), parsley or cilantro (chopped), french bread warmed

canola oil, onion, finely diced, stalk celery, chopped, green bell pepper, chopped, crushed red pepper, butter, all-purpose flour, salt, cracked black pepper to taste, fish stock, beer, shrimp - peeled and deveined

butter, melted, worcestershire sauce, fresh lemon juice, chopped garlic, chopped fresh thyme leave, hot pepper sauce (i like franks or crystal), fresh ground black pepper, unpeeled unpeeled large raw shrimp, lemons, sliced, butter, divided

butter, shrimp, unpeeled, salt, black pepper, cayenne pepper, bay leaves, olive oil, garlic, minced, rosemary, fresh lemon juice, hot french bread

extra-large shrimp (21-25 per lb, shells on or off, your choice ), salt, cayenne pepper, vegetable oil, unsalted butter, cut into 6 pieces, all-purpose flour, tomato paste, minced fresh rosemary, minced fresh thyme, dried oregano, garlic cloves, minced, bottled clam juice, beer, worcestershire sauce, french bread

all-purpose flour, vegetable oil, yellow onion, chopped, green bell pepper, chopped, celery ribs, chopped, garlic cloves, minced, tomato paste, water, chicken bouillon, peeled raw shrimp, green onion, chopped (optional, for garnish ), cooked rice, salt

shrimp, unsalted butter , plus, unsalted butter, minced garlic, worcestershire sauce, chicken broth, beer, at room temperature, cayenne pepper, black pepper, salt, crushed red pepper flakes, dried thyme, dried rosemary, dried oregano, lots of crusty french bread

shrimp in the shell (about 1 1/2 lb), unsalted butter, scallions, chopped, worcestershire sauce, frozen corn kernels, tomato or 2 plum es, toasted french bread , for serving

shrimp, peeled and deveined, essence , recipe follows, olive oil, unsalted butter , plus 2 tablespoons, minced garlic, dry white wine, fresh lemon juice, lemon zest, salt, freshly ground black pepper, cooked linguini, crushed red pepper flakes, chopped green onion, tops only, chopped fresh parsley leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993.

headless shrimp in shells, butter, diced onion, diced celery, minced garlic clove, all purpose flour, tomato paste, milk, shrimp stock; * see recipe, dried bay leaf, dried crushed basil leaves, tabasco hot sauce, salt, sliced green onion

butter, creamed corn, cooked fresh whole kernel corn (reserve stock, approx. 9 large ears), lump crabmeat, chopped onion, chopped celery, chopped red bell pepper, diced garlic, seafood seasoning (i use blackened redfish seas.), crab boil, flour, corn stock, shrimp stock, boiled shrimp, peeled (optional), heavy whipping cream, sliced green onion top, parsley, salt, white pepper

fresh shrimp (unpeeled ), spicy seafood sauce, hot sauce, garlic powder, black pepper, lemon juice, onion (chopped fine ), bell pepper (chopped fine ), salt, butter (unsalted 1tsp worcestershire sauce 2t fresh parsley(fine chopped)