NEW ORLEANS-STYLE SHRIMP
This festive meal is packed with big, bold NOLA flavors. The key is using the shrimp shells to make a tasty Worcestershire-spiked broth-excellent for sopping up with toasted French bread!
Provided by Food Network Kitchen
Categories main-dish
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
- Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard the solids.
- Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
- Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.
NEW ORLEANS SHRIMP & SQUASH BISQUE
How to make New Orleans Shrimp & Squash Bisque
Provided by charley arnaud @lulu330
Categories Fish Soups
Number Of Ingredients 12
Steps:
- In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots.
- Cook until vegetables are tender; cool and puree in blender.
- Return bisque to stove and add remaining ingredients; bring to boil for 2 minutes, then serve.
- Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.
NEW ORLEAN'S CORN AND CRAB BISQUE (OR SHRIMP)
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
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.
NEW ORLEANS SHRIMP & SQUASH BISQUE (TREASURE TROVE #2)
From my long-lost treasure trove of recipes newly found. While we love homemade soups in Iceland, I cannot make this as I have not seen a squash here in nearly 4 yrs. This is very low-cal & low-fat, but I will have to rely on you RZ chefs to tell me if it is as good as it looks to me. As w/TrTr #1, my best guess is this was prob a Food Network recipe. Enjoy!
Provided by twissis
Categories Vegetable
Time 1h
Yield 6-8 8-10 oz servings, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a lrg saucepan or Dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
- Add stock, squash, potatoes & carrots. Cook til vegetables are tender.
- Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
- Bring to boil for 2 min & serve. Add dollop of sour cream & sprinkle of dill weed for garnish as desired.
Nutrition Facts : Calories 259.8, Fat 7.8, SaturatedFat 3.4, Cholesterol 75, Sodium 480.1, Carbohydrate 31.3, Fiber 4, Sugar 9.1, Protein 17.3
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