Zydeco Shrimp Wrap Recipes

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ZYDECO STOMP CAJUN SHRIMP ALFREDO



Zydeco Stomp Cajun Shrimp Alfredo image

Hold onto your hat and be prepared to take yourself on a culinary escape into the bayou with this Cajun Alfredo!

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 6

Number Of Ingredients 15

½ (16 ounce) package dry fettuccine pasta
1 ½ pounds uncooked medium shrimp, peeled and deveined
2 tablespoons salt-free Cajun seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons salted butter
1 tablespoon freshly minced garlic
1 (8 ounce) package cream cheese, cubed
½ teaspoon salt-free Cajun seasoning
2 cups 1% milk
2 cups freshly grated Parmesan cheese
½ (1 pound) package frozen fire-roasted pepper and onion blend
¼ teaspoon freshly ground black pepper
2 teaspoons chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
  • Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
  • Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
  • Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
  • Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.

Nutrition Facts : Calories 709.8 calories, Carbohydrate 48.6 g, Cholesterol 245.6 mg, Fat 40.9 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 20.2 g, Sodium 1113.7 mg, Sugar 5.7 g

ZYDECO'S 5 BBQ SHRIMP



Zydeco's 5 BBQ Shrimp image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 1 serving

Number Of Ingredients 14

1 pound butter
1/2 cup chopped green onion
1/4 cup Worcestershire sauce
1 tablespoon liquid crab boil, such as Zatarain's
1 tablespoon cayenne powder
1 tablespoon red pepper flakes
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1 tablespoon dried thyme leaf
6 cloves garlic, chopped
2 bay leaves
1 lemon
Hot sauce, such as Tabasco
6 large shrimp (U12), with heads and shells on

Steps:

  • Take the butter, cut into thirds, and melt in a large saucepan over medium heat until melted. Next, add the green onions, Worcestershire sauce, crab boil, cayenne, red pepper flakes, salt, black pepper, thyme, garlic, bay leaves and 5 to 6 shakes hot sauce. Cut the lemon in half, squeeze the juice in and then drop the lemon halves into the pan. Bring to a boil, but there should be no smoke. Add the shrimp in flat rows on top. Cook until pink, about 2 minutes per side. Pour everything onto a plate and serve.

ZYDECO SHRIMP WRAP



Zydeco Shrimp Wrap image

Make and share this Zydeco Shrimp Wrap recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 57m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup white rice
2 teaspoons vegetable oil
1 small onion, diced
1 green bell pepper, diced
2 celery ribs, diced
1 (8 ounce) can tomato sauce
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
20 medium shrimp, peeled and deveined
4 large burrito-size flour tortillas
4 scallions, cut in half lengthwise and sliced into 1-inch pieces

Steps:

  • Bring 3 quarts salted to water to a boil; add in the rice and boil it until the rice is cooked, about 18 minutes; drain.
  • Heat the oil in a skillet over medium heat; add in the onion, half the green pepper, and half the celery; stir/saute 5 minutes until onion is translucent.
  • Add in the tomato sauce, Worcestershire sauce, and hot sauce; continue to cook to blend the flavors for 5 minutes.
  • Stir in the shrimp and cook until just done, stirring frequently, about 2 minutes (don't overcook).
  • To assemble: Heat the tortillas until hot and pliable; layer ½ cup rice, a quarter of the shrimp mixture, a quarter of the raw pepper and celery, and a quarter of the scallions in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don't quite touch the edges.
  • Fold in the two sides and roll the wrap away from you; complete the wraps with the remaining ingredients; cut in half on the bias and serve immediately.

Nutrition Facts : Calories 482.6, Fat 8.7, SaturatedFat 1.8, Cholesterol 45.6, Sodium 902, Carbohydrate 83.6, Fiber 5.8, Sugar 6.3, Protein 16.6

MEDITERRANEAN SHRIMP WRAPS



Mediterranean Shrimp Wraps image

Provided by Robin Miller : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons prepared basil pesto
4 flour tortillas, regular or flavored
1 cup baby spinach leaves
Cooked shrimp, cut into 1/2-inch pieces (about 1 to 1 1/2 cups total)
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup diced sun-dried tomatoes

Steps:

  • Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.

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