Ralph Kacoos Barbecued Shrimp Recipes

RALPH & KACOO'S BARBECUED SHRIMP

Ralph & Kacoo's Barbecued Shrimp image

Ralph & Kacoo's is a restaurant chain in Louisiana and they serve great seafood. Since the original recipe did not give an amount of shrimp to use, I would suggest 2 pounds of shrimp in the shells for 4 people, but that would be your call. Serve with a crisp green salad or cole slaw and lots of hot French bread.

Provided by Miss Annie

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb butter
1 1/2 teaspoons oregano
1 cup olive oil
3 tablespoons chopped garlic
1/2 cup good dry white wine
3/4 tablespoon black pepper
1/2 cup lemon juice
1/4 teaspoon cayenne pepper
3 ounces Worcestershire sauce
1 teaspoon paprika
2 teaspoons thyme leaves
1 tablespoon creole seasoning
2 lbs shrimp

Steps:

Add all ingredients to a small sauce pot.
Cook over medium heat until well blended and butter has melted.
Simmer for 5 minutes.
When ready to cook shrimp, heat sauce and add shrimp.
Cook until shrimp are pink and cooked throughout.

Nutrition Facts : Calories 1169.9, Fat 102.7, SaturatedFat 37.3, Cholesterol 563.7, Sodium 1047.4, Carbohydrate 10.9, Fiber 0.9, Sugar 3.3, Protein 48.6

RALPH & KACOO'S SHRIMP STEW

Ralph & Kacoo's Shrimp Stew image

Shrimp stew recipe from my former favorite restaurant in New Orleans. Unfortunately it closed a couple years ago

Provided by Eric R.

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup margarine
1 cup flour
1 cup chopped bell pepper
1 cup chopped yellow onion
1 cup chopped celery
1/8 cup minced garlic
1 1/2 cups whole canned tomatoes, drained, diced
1 1/2 cups tomato sauce
1 lb shrimp, peeled
3 (15 ounce) cans shrimp stock (or substitute 1.5 cans chicken stock)
1 1/2 tablespoons black pepper
1/2 teaspoon red pepper
3/4 tablespoon Worcestershire sauce
1/2 tablespoon sugar
1/4 cup chopped parsley

Steps:

Use the margarine and flour to make a roux that is the color of browned peanut butter. Saute bell pepper, onion, celery and garlic in the hot roux. Stir 5 minutes. Then stir in diced tomatoes and tomato sauce on low heat. Add shrimp and stock. Stir well over low heat.
Add black pepper, red pepper, Worcestershire sauce and sugar. Cook over medium heat for 15 minutes. Turn off heat and add parsley. Serve over fluffy rice.

Nutrition Facts : Calories 687.5, Fat 47.4, SaturatedFat 9.7, Cholesterol 142.9, Sodium 1842, Carbohydrate 45.7, Fiber 5.7, Sugar 11.2, Protein 22.7

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