Louisiana Killer Shrimp Recipes

COPYCAT KILLER SHRIMP

Steps:

• Combine all spices, partially crush and grind using a mortar and pestle or heavy bottom pan - just to partially crush spices, they should still be recognizable.
• Mix all spices and remaining ingredients except shrimp in a large pot, simmer partially covered for a minimum of one to two hours.
• Add shrimp, cook for approximately 5 minutes, or until shrimp is just pink and starting to curl. Allow to sit in broth for a few minutes off the heat.
• Serve in bowls with a lot of broth and a plate full of crusty bread for dipping.

LOUISIANA KILLER SHRIMP

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.

LOUISIANA BBQ SHRIMP

Steps:

• For the BBQ butter: Chop the garlic in a food processor. Add the butter, hot sauce, Creole seasoning, Creole mustard, Worcestershire sauce and lemon zest and juice, and process until well blended.
• For the shrimp: Add the bacon to a cast-iron skillet over medium-high heat and render until crispy. Drain on paper towels and reserve. Add the shrimp to the hot bacon drippings and brown on both sides over high heat. Add the BBQ butter, then deglaze with the white wine and cook for 4 minutes. Stir in the parsley and green onions.
• For the herb salad: In a medium bowl, toss the micro basil with the cider vinegar and olive oil. Season with salt and pepper.
• To serve: Place the toast points on plates, top with shrimp and pour the sauce. Garnish with the herb salad and crispy bacon lardons.

LOUISIANA STYLE SHRIMP

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 BBQ SHRIMP

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.

KILLER SHRIMP

Steps:

• To make the butter, place the herbs, salt, pepper, garlic, and Worcestershire sauce in a bowl and whisk by hand until the ingredients are well incorporated.
• Transfer the mixture to a food processor and add one-quarter of the butter cubes. Process on high speed, slowly adding the remaining butter cubes one at a time until you can no longer see white pieces of butter.
• To make the shrimp, use a paring knife to make a slit up the back of each shell to faciliate easy peeling and to let the flavor in. Heat a skillet over medium-high heat. Place 8 tablespoons of the Cajun Butter in the hot skillet and allow to melt, being careful not to burn it. Toss in the shrimp and cook for 1 or 2 minutes. When they start to turn pink, turn them over and cook for another 1 or 2 minutes, being careful not to overcook. When almost fully cooked through, cover the shrimp with the ale and clam juice and reduce the heat to medium-low. Bring to a low simmer and cook for 15 minutes. Divide into bowls and serve with the baguette.
• note
• The extra Cajun butter can be reserved in a sealed container for future use. The butter goes well with grilled fish or steak.

LOUISIANA BAKED SHRIMP

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.

KILLER SHRIMP

Steps:

• In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended.
• Remove from heat and let cool.
• Place sauce in a zip-lock bag; add shrimp.
• Refrigerate at least 8 hours or overnight.
• Preheat oven to 350°F.
• Place shrimp and sauce in a large shallow baking pan.
• Bake 10 to 15 minutes or until shrimp are opaque in center.
• Remove from oven.
• Serve with a crusty French bread for dipping in sauce.