New recipes

Creole-Spiced Shrimp Recipe

Creole-Spiced Shrimp Recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 2 pounds unpeeled or peeled deveined shrimp, preferably wild American
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Old Bay seasoning
  • 2 teaspoons hot chili paste (such as sambal oelek)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter, cut into tablespoons

Recipe Preparation

  • Using small kitchen scissors, cut shrimp shells along the curved backs. Remove vein, keeping shell intact. (Skip this step if using peeled deveined shrimp.) Toss shrimp and next 9 ingredients in a large bowl.

  • Place four 16x12" sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center to accommodate the liquid; do not crimp. Add 2 Tbsp. butter and 1/4 cup water to each. Crimp tightly to seal. Preheat oven to 325°. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 30 minutes. Carefully cut open packets.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 470 Fat (g) 26 Saturated Fat (g) 15 Cholesterol (mg) 410 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 46 Sodium (mg) 1540Reviews Section

All ingredients in this recipe:
undefined, undefined (Sweet Paprika, Ground Cayenne Pepper, Ground Cumin, Smoked Paprika, Celery Seeds, Dried Basil), undefined (White Balsamic Vinegar [aged white wine vinegar and must of white grapes], Stone-Ground Mustard [water, organic mustard seeds, organic vinegar, salt, organic spices], Lemon Juice [lemon], Olive Oil [olive oil]), Carrots, Bell Peppers, Celery, undefined, Scallions, undefined, Cauliflower, undefined (Ground Tomatoes [organic tomatoes, organic tomato puree, sea salt, citric acid], Sweet Paprika, Smoked Paprika, Dried Oregano, Ground Cumin, Red Wine Vinegar [aged red wine vinegar])

Allergen information:
Contains No Allergens

Allergens may be reflected in pantry items listed in the “What You’ll Need” section of the recipe card.

Generic USDA information is used in the nutritional analysis, ingredient list, and allergen declaration of pantry items. Pantry items are found in the "What You'll Need" section of the recipe card.

Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.


Shrimp Gazpacho

20 ounces V8 vegetable juice (tomato juice or bloody Mary mix if you prefer)
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon fresh cilantro, chopped
1 teaspoon fresh chopped parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon lime juice
1 cup tomatoes, fresh chopped 1/4"
1/2 cup cucumber, seeded, diced 1/4"
1/4 cup celery finely chopped
1/4 cup green onions chopped 1/4"
1/4 cup bell pepper
salt, to taste
black pepper, to taste
1 cup cooked peeled and deveined shrimp 100-200 count


Shrimp Po’Boys With Creole Remoulade Sauce

Today is Mardi Gras! Time to celebrate this festive holiday with a typical sandwich from The Bayou: a delicious Shrimp Po’boys with a tangy Creole Remoulade Sauce. Crunchy, tangy, spicy and so savory. You’ll feel like you are dancing in the streets of New Orleans.

You might be wondering, what does a latin jew know about authentic creole and cajun cuisine? I honestly have never been to Lousiana and would love to. But I learned all about it when I was studying Culinary Arts. We had a class all dedicated to Southern Cooking and instantly fell in love with the rich culture of this cuisine. Not only it is not afraid to go bold. Everything adds a layer upon layer of flavor, the dark roux, the holy trinity, cajun spices.. I love it! Plus the history behind every dish is fascinating.

For today’s Mardi Gras celebration I knew I wanted to make an authentic dish. But since there’s a lot to choosing from, I kept going back and forth between the Shrimp Po’Boys and the Étouffée. At the end, I wanted something portable and light. Next year I will surely do the other dish and add some spicy Andouille Sausage for flavoring.

Making these Shrimp Po’Boys is very easy. I bread the shrimp, oven fry it and then serve it inside Hoagie Roll packed with watercress, tomatoes, and shrimp. To top it all off, I drizzle some delicious Creole spiced remoulade sauce and boy oh boy! It’s amazing. My husband couldn’t wait for me to finish taking pictures of the sandwiches. As soon as I turned the camera off, he came barging and took both of the sandwiches. Poor guys never had a chance! In 2 minutes they were all gone. I had to eat my shrimp inside a pita. Bad hubby!

To top it all off, I drizzle some delicious Creole spiced remoulade sauce and boy oh boy! It’s amazing. My husband couldn’t wait for me to finish taking pictures of the sandwiches. As soon as I turned the camera off, he came barging and took both of the sandwiches. Poor guys never had a chance! In 2 minutes they were all gone. I had to eat my shrimp inside a pita. Bad hubby!

As soon as I turned the camera off, he came barging and took both of the sandwiches. Poor guys never had a chance! In 2 minutes they were all gone. I had to eat my shrimp inside a pita. Bad hubby!

To oven fry, the Shrimp all you have to do is soak them in a milk and egg mixture for about 10-15 minutes. Then insert them into a zip top bag that has been previously filled with cornmeal and shake.

Place the breaded shrimp on a cookie sheet lined with a baking rack and spray some non-stick spray on top of each one. Bake and eat!


Cheesy grits

I use quick-cooking grits. There isn&rsquot much to making grits besides flavoring them afterward. You&rsquore basically following the package directions according to the amount you want. The instructions here are for 4-5 servings of 5-minute grits.

Bring to boil 2 cups of chicken stock or water over medium heat. Stir in the grits. Allow them to thicken and cook thoroughly, about 5 minutes stirring consistently. Once they are done, remove the pot from the heat and add the butter, cream, and cheese.


15 Burgers to Drool Over For 4th Of July And Beyond

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!


Ingredients

This spicy shrimp macaroni salad is a fantastic easy summer dish, in part because it only takes a few ingredients! Here’s what you’ll need:

  • macaroni or small shellpasta – I like the look of shell pasta, but you definitely can’t go wrong with elbow macaroni! Feel free to use whole wheat, chickpea, or any alternative type of pasta you like.
  • cooked medium shrimp – makes this dish so easy! I bought a bag of frozen medium cooked shrimp, so all I had to do was thaw the shrimp and cut it into chunks!
  • chopped celery and green onions – gives your salad a nice crunch! You can also add any other veggies you have on hand — I’ve seen this salad made with broccoli florets, green peppers, and white onions. Feel free to play around with what you’ve got!
  • mayonnaise – crucial to give this shrimp macaroni salad that creamy consistency! I prefer Hellmann’s because it produces a creamier result.
  • ranch dressing – secret weapon! Adds a lot of flavor and more creaminess. I can’t be the only Midwestern girl that grew up putting ranch on everything!
  • Cajun or Creole seasoning – I use Tony Chachere’s, but feel free to use any that you prefer!
  • fresh lemon juice – just to brighten it up and complement the Cajun seasoning.
  • salt & pepper – you can add salt and pepper according to your preference to bring out the already amazing flavors in this shrimp pasta salad.
  • hot sauce – this is optional, but for people who love their food spicy (like me), it’s really not optional. If you prefer, serve it on the side so that folks can add a little kick as the wish. I like Crystal hot sauce, but any hot sauce you like would be great!

Related Articles & Videos

Maybe you’re whipping up an Indian-inspired dinner, or you’re taking the Paleo diet for a spin. You’ve seen it on ingredient lists, or as.

We can’t imagine getting by in the the kitchen without garlic salt! It’s a quick way to wake up flavor, and the perfect fix for a bland.

If you need to simmer some milk for homemade yogurt, a creamy sauce, or even some hot cocoa, you can keep the milk from scorching and.


How to Make Seared Shrimp Po’ Boys w/ Creole Slaw

When it comes to shrimp or oyster po’ boys, they’re typically battered and deep-fried. I’d much rather lighten things up by searing the creole-seasoned shrimp and pocketing those calories for a beignet later.

You can certainly buy creole seasoning, but it’s so easy to make a batch of your own. I use the one and only Emeril Lagasse’s Creole Essence to have on hand at all times. It’s great on seafood, fish, beef, pork, and poultry. The recipe is included in the notes or you can grab it here.

It takes just a minute or two per side to sear the plump shrimp to perfection in a hot skillet. The seasoning encrusts the shrimp as they cook for deepened delicious flavor.

The creole mustard based slaw is all of ten ingredients and complements the seared shrimp perfectly. Plus, you can prep it in advance.?

Once your shrimp are ready to go, halve fresh rolls and slather them with remoulade or mayo, add crisp Boston lettuce, and pile on the shrimp. Topping with the tangy slaw and some pickles add super scrump flavor and crunch. Roll up your sleeves and enjoy. Cheers to Mardi Gras, friends!

Here are more mouthwatering quick & easy dinner ideas!

Helpful Tools

Before you go, stay in touch on Instagram, Pinterest and Facebook, and subscribe above to join our email community for all the latest updates.

If you make these Seared Shrimp Po’ Boys, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you make this recipe, don’t forget to snap a pic and tag me on Instagram!

This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!


Add a healthy green salad to your meal, or try this refreshing Kiwi Cucumber Salad with Walnuts and Mint. This crisp heart-healthy salad contrasts beautifully with this spicy rice dish.

Cover and refrigerate any leftovers of this New Orlean's style shrimp fried rice promptly. Reheat in a covered dish in the oven at 350°F for 15-25 minutes or until heated through.

So, when you're looking for something different to spice up your meal plans, try this one-pot 30-minute Cajun Shrimp Fried Rice. You might also like this Lemon Garlic Shrimp and Snow Pea Stir Fry and Indonesian Fried Rice (Nasi Goreng), more 30-minute meals!

This post was originally published in 2017. I have tweaked the recipe and updated it with new photos and information to make it more useful.

I adapted this recipe from Food Network's Cajun Crawfish Fried Rice.



Comments:

  1. Windell

    Directly on the block

  2. Misu

    Between us speaking, I recommend you search on google.com

  3. Tomi

    Very well.

  4. Nkosi

    Giving Where can I read about this?

  5. Cleavon

    You are absolutely right. There is something in it, too, it seems to me an excellent idea. I agree with you.



Write a message