New Orleans Shrimp Squash Bisque Treasure Trove 2 Recipes

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NEW ORLEAN'S CORN AND CRAB BISQUE (OR SHRIMP)



New Orlean's Corn and Crab Bisque (or Shrimp) image

You will need to make corn stock AND shrimp stock. I suggest using shrimp since the stock will be used anyway. You may also add a little cornstarch dissolved in water at the end if you prefer this to be slightly thicker. Prep time includes time for stocks.

Provided by Kikimony

Categories     Crab

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 cup butter
1 (11 ounce) can creamed corn
3 cups cooked fresh whole kernel corn (reserve stock, approx. 9 large ears)
1 lb lump crabmeat
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped red bell pepper
1/4 cup diced garlic
1/2 teaspoon seafood seasoning (I use blackened Redfish Seas.)
1/8 teaspoon crab boil
1 cup flour
1 1/2 quarts corn stock
1 1/2 quarts shrimp stock
1 lb boiled shrimp, peeled (optional)
1 pint heavy whipping cream
1/2 cup sliced green onion top
1/2 cup parsley
salt
white pepper

Steps:

  • Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
  • Add flour and whisk until white roux is achieved- DO NOT BROWN.
  • Add stocks, seafood seasoning and crabboil stirring while adding.
  • Bring to a low boil, then simmer and cook for 30 minutes.
  • Add heavy cream, green onions and parsley and cook for 5 minutes.
  • Add crabmeat and shrimp.
  • Season to taste, simmer for 3-5 more minutes.
  • You may add cornstarch dissolved in little water if you prefer this thicker.

QUICK & EASY NEW ORLEANS SHRIMP



Quick & Easy New Orleans Shrimp image

I've simplified my mom's Shrimp Creole-she made it for us growing up. Now it's effortless comfort food I make for my own family. -Crystal Milne, Urbana, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, chopped
1 celery rib, finely chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 can (15 ounces) Italian tomato sauce
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 cup water
1/2 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon cayenne pepper
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 cups hot cooked brown rice

Steps:

  • In a large skillet, heat oil over medium heat. Add onion, celery and pepper; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 371 calories, Fat 10g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 720mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 6g fiber), Protein 24g protein.

NEW ORLEANS BARBEQUE SHRIMP



New Orleans Barbeque Shrimp image

A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest.

Provided by Rachel K

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 4

Number Of Ingredients 13

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon cayenne pepper
⅓ teaspoon paprika
½ cup butter
4 cloves garlic, minced
¼ cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste

Steps:

  • In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
  • Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.8 g, Cholesterol 233.5 mg, Fat 25.1 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 15 g, Sodium 375 mg, Sugar 0.9 g

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