Louisiana Catfish Shrimp And Jalapeno Slaw Recipes

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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 AND CORN SALAD



Louisiana Shrimp and Corn Salad image

This is an adaption of an Emeril Lagasse recipe and a perfect side or main dish salad on a warm day. Use fresh corn when it is available, otherwise substitute frozen corn. Easy, unusual and delicious - what's not to love? Cooking time includes 2 hours to chill salad.

Provided by Simply Sue

Categories     Potluck

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 19

8 cups water
1 lemon, halved
1 tablespoon zatarain's concentrated shrimp & crab boil
2 bay leaves
1 tablespoon salt, plus
1/2 teaspoon salt
1/2 cup extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon black pepper
1/2 teaspoon minced garlic
2 cups fresh sweet corn (cut from 2 medium ears)
1 1/2 lbs medium shrimp, peeled and deveined
2 tablespoons chopped fresh basil or 2 tablespoons cilantro leaves
1/2 cup red onion, chopped
1 pint cherry tomatoes, halved
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped

Steps:

  • Put the water in a large pot and squeeze in as much juice from the lemon halves in as possible. Add the lemon halves themselves, the crab & shrimp boil, the bay leaves and 1 Tablespoon of the salt and bring to a boil.
  • Add the corn kernels and cook 5 minutes. Using a skimmer, remove the corn from the boiling liquid and set aside to cool.
  • Return the liquid to a boil and add the shrimp. Cook for 5 minutes. Drain the liquid, discard the bay leaves and lemon, setting the shrimp aside to cool.
  • In a small mixing bowl or a glass jar with a tight lid, combine the olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 Teaspoon of salt, black pepper and garlic. Whisk or shake to blend well.
  • In a large salad bowl, combine the corn, shrimp, chopped herbs, onion, tomato halves, and chopped peppers. Add the dressing and toss to mix. Cover and chill for at least 2 hours prior to serving.

Nutrition Facts : Calories 187.5, Fat 12.1, SaturatedFat 1.7, Cholesterol 86, Sodium 1259.5, Carbohydrate 10.1, Fiber 1.9, Sugar 2.8, Protein 11

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 HOT SHRIMP



Louisiana Hot Shrimp image

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

Provided by jenjie

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb large shrimp
1/2 cup olive oil
2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons black pepper
2 teaspoons hot sauce

Steps:

  • Preheat oven to 400.
  • Peel shrimp to tail and devein.
  • Put clean shrimp in baking pan and set aside.
  • In small bowl, combine remaining ingredients. Stir with spoon.
  • Pour over hot shrimp and mix until all shrimp are coated with sauce.
  • Bake in oven for 10-12 minutes.

Nutrition Facts : Calories 338.9, Fat 28.8, SaturatedFat 4, Cholesterol 143.2, Sodium 772.9, Carbohydrate 4.9, Fiber 1.8, Sugar 0.4, Protein 16.4

LOUISIANA BBQ SHRIMP



Louisiana BBQ Shrimp image

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

Provided by Brookelynne26

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 tablespoons unsalted butter
1/2 onion, diced
4 garlic cloves, smashed and minced
3 tablespoons chopped fresh parsley, divided
2 bay leaves
2 lemons, cut in half
1 cup dark beer
1/4 cup Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons crushed red pepper flakes
2 lbs large shrimp, peeled and tails left on
salt and black pepper

Steps:

  • Heat the butter in a large cast iron skillet over medium heat until sizzling hot. Add the onion, garlic, 1 tablespoon parsley, and bay leaves and cook and stir until the garlic is aromatic, about 1 minute. Squeeze the juice from the lemons into the skillet, reserving 2 of the squeezed halves. Add the beer, worcestershire, hot sauce, and red pepper flakes and stir to mix. Thinly slice the reserved lemon halves and add to the skillet. Bring the mixture to a low boil and simmer for 3 to 4 minutes.
  • Season the shrimp all over with salt and pepper and add to the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 4 or 5 minutes. Remove and discard the bay leaves. Season with salt and pepper if needed and sprinkle with the remaining 2 tablespoons parsley.

Nutrition Facts : Calories 425, Fat 25.5, SaturatedFat 14.9, Cholesterol 347.6, Sodium 1526.6, Carbohydrate 13, Fiber 1.3, Sugar 3.3, Protein 32.3

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