Jumbo Shrimp Lafayette Recipes

SHRIMP LAFAYETTE

Steps:

• Peel shrimp, reserving the shells. Devein shrimp if desired, and set aside.
• Combine the shrimp shells, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper in a medium saucepan; bring to a boil.
• Reduce heat and simmer, uncovered, for 15 minute.
• Pour the stock through a strainer into a bowl and discard the shells. Set aside 1/4 cup shrimp stock for other uses, if desired.
• Cook shrimp in 1 Tbs butter in a large saucepan over medium-high heat, stirring constantly, 3 min or until shrimp turn pink.
• Remove shrimp from pan, set aside and keep warm.
• Cook the bell pepper, onion and jalapeno in remaining 1 Tbs butter in pan over medium-high heat, stirring constantly for 5 min or until vegetables are tender.
• Stir in remaining 1/2 tsp salt and 1/4 tsp ground black pepper, tomato, brown sugar, red pepper, white pepper, and garlic; cook for 5 min, stirring occasionally.
• Add the reserved 1/4 cup shrimp stock and cook for 5 min, stirring occasionally.
• Add the shrimp and cook until mixture is thoroughly heated, stirring occasionally.
• Serve over linguine.

JUMBO SHRIMP PARMESAN

Steps:

• Preheat oven to 475 degrees.
• Peel and devein shrimp, leaving tails intact.
• Mix together olive oil, garlic and salt and pepper in a bowl.
• Add shrimp and toss lightly to coat.
• Refrigerate 30 minutes to an hour.
• In shallow bowl, combine bread crumbs and Parmesan cheese.
• Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
• Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
• Drizzle with melted butter.
• Place pan on the center rack of oven and bake for 10 minutes or until done.
• Serve immediately with lemon wedges.