David and Kim Chauvin
Turning around a shrimp company for a fifth generation after Katrina:
http://money.cnn.com/galleries/2007/fsb ... index.html
Mariah Jade's Shrimp Recipes
Shrimp Etouffee
Ingredients:
2 cups chopped onions
1 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon chopped garlic
1 stick (1/4 pound) butter or margarine
3 pounds shrimp, peeled and deveined
1/2 cup water
Salt and cayenne to taste
1/4 cup chopped parsley
2 tablespoons chopped green onions
Steps:
Melt the butter in a large heavy skillet
over medium heat. Add the onions,
bell peppers, celery and garlic and
saut? for about five minutes, or until
vegetables are soft. Add the shrimp.
Cook, stirring often, for about five to
10 minutes, or until the shrimp turn
pink and are cooked through. Add the
salt, cayenne, parsley and green
onions. Cook for two minutes. Serve
over rice. Yield: 6 servings.
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Shrimp and Crab Stew
Ingredients:
3 cooking spoons of oil
1 1/3 of flour
Parsley---handful
onions---2 large
1/2 cup of onion tops
1/2 cup bellpeppers
2 cup Louisiana crabmeat
3 cups of Louisiana shrimp
3 tsp. of Tony's Creole seasoning
Steps:
Brown flour and oil until dark brown.
Add onion and, bellpeppers cook until
tender (make sure the flour is very
dark in color---called a roux--roo is
how it is said). Add shrimp, half of
seasoning and onion tops. Stir
constantly. Cook over low fire for
about 10 minutes. Add little water if
needed.
Add crabmeat and cook for 3 to 4
minutes more. Add rest of seasoning,
parsley and a bit of salt. Add water to
desired thickness. Cook for about 35
to 45 minutes.
Serve over rice. Serve hot.
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Bar-B-Que Shrimp
Ingredients:
5lbs. of peeled and deveined
Louisiana shrimp
1 bottle of bar-b-que sauce
Tony's Creole Seasoning
1 bottle of Fat Free Zesty Italian
Dressing
Sliced bellpeppers and onions
Steps:
Wash shrimp and drain well. Marinate
the shrimp in Fat Free Zesty Italian
dressing, Tony's Creole Seasoning,
and bar-b-que sauce for 30 to 40
minutes.
Place shrimp on the heated George
Foreman Grill with sliced onions and
bellpeppers.
This goes well with fresh french bread
and a nice crisp salad.
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SHRIMP FETTUCCINI
Ingredients:
3 sticks butter
3 cups chopped onions
2 cups chopped green bell peppers
1 cup chopped celery
1/2 cup all-purpose flour
1/2 cup chopped fresh parsley leaves
3 pounds medium shrimp peeled and
deveined
2 cups half-and-half
1 pound Velveeta cheese, cubed
2 tablespoons chopped pickled
jalapeno peppers
2 teaspoons chopped garlic
Salt and cayenne
1 pound fettuccini, cooked and drained
1 cup grated Parmesan cheese
Steps:
Melt the butter in a heavy, large Dutch
oven on medium heat. Add the onions,
bell peppers, and celery and cook,
stirring often, for 10 minutes, or until
they are wilted and lightly golden. Add
the flour and stir to mix. Cook, stirring
often, for two to three minutes. Add
the parsley, shrimp and crawfish.
Cook, stirring often, for about five
minutes, or until the shrimp turn pink.
Add the half-and-half, cheese,
jalapeno peppers and garlic. Stir until
the cheese is completely melted and
the mixture thickens, about five
minutes. Season to taste with salt and
cayenne. Arrange the fettuccini in a
three-quart casserole and pour the
seafood mixture evenly over it.
Sprinkle the top of the casserole with
the Parmesan cheese. Bake at 350º F
for about 10 minutes or until the
mixture bubbles. Makes about 12
servings.
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SHRIMP Boulette
Ingredients:
1 lb shrimp, fresh peeled and deveined
1 red potato
1 large egg
1 small onion, minced green onions
3 cups flour
Red pepper
Black pepper
Salt
Steps:
Season shrimp and set aside. Peel
potato and shred in food processor.
Chop 1/2 lb of shrimp in
processor(uncooked). Mix together
processed shrimp, potato, remaining
shrimp, egg, minced onion, green
onion to taste (about 3). Gradually mix
in the flour until mixture becomes
paste-like (should be able to form
boulette by hand). Season to taste.
In deep fryer or skillet, drop by
spoonfuls the shrimp mixture into hot
oil and let fry until golden.
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Cajun Boiled Shrimp
Ingredients:
4oz. Liquid Crab boil
2 cloves of garlic
6 small corn cobs
8 ? potatoes (if big cut in half)
mushrooms (amount you may desire)
2 Bell peppers (cut in quarters)
4 stalks of celery (cut in quarters)
4 onions (cut in half)
1 pack of sausage (of your choosing)
4 lemons (cut in half)
1 ½ boxes of salt
1 ½ ounces of Cayenne pepper
(optional)
2 packs of Hot Tamales
10lbs. Wild Louisiana Shrimp
Steps:
Fill ? of a very large pot with water.
Add all ingredients except shrimp and
salt. Bring water to a boil and let boil
for 15 to 20 minutes.( make sure
potatoes are cooked.) Take out
ingredients (potatoes, corn, etc.) Bring
water back to a boil, add shrimp and
let water work back to a rolling boil.
Turn off fire and remove from heat. ?
Take shrimp out and dip in cold water.
Serve hot. Serve with seafood dip
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Stuffed Shrimp
Ingredients:
8 Jumbo Shrimp
2 tbs Chopped Parsley
1 cup Bread Crumbs
6 tbs Butter
1/4 cup Flaked Crab
1/4 cup Sherry
1/4 cup Chopped Almond
Steps:
*** Remove shell up to tail. Cut shrimp
down to the back leaving in butterfly
fashion. Remove large vein. Place in
baking dish. Melt butter. Combine
remaining ingredients. Place stuffing in
each shrimp cavity. Bake in preheated
350F oven for 20 minutes or till tails
curl up and shrimp meat is bright
white. Serve with drawn butter and
lemon wedge.
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Shrimp Stuffed Peppers
Ingredients:
6 med green peppers
3 cups cooked, cleaned shrimp
1-1/2 cups cooked rice
1/2 cup salad oil
One 8 oz can tomato sauce
1/3 cup chopped onion
Dash Tabasco sauce
1 tbs fresh lemon juice
1 tbs Worcestershire sauce
Salt and pepper to taste
Steps:
Cut tops off of green peppers remove
seeds and membrane. Cook peppers
in boiling salted water for five minutes,
drain. Combine the next ingredients
and fill peppers. Bake peppers at
350F for 30 minutes. Add grated
cheese to top of peppers and bake
another five to ten minutes.
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Shrimp Sauce Piquant
Ingredients:
2 pounds shrimp, cleaned
3 tablespoons roux
1-10-ounce package Rotel tomatoes
1-16-ounce package whole tomatoes
1- 6-ounce can tomato paste
1 cup onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup bell pepper, finely chopped
Seasoning to taste
2 tablespoons oil
2 pods garlic, finely chopped
1/2 cup green onions
1/2 cup parsley
3-1/4 cup of water
2 tablespoons Worcestershire sauce
1/2 teaspoon oregano
1-1/2 tablespoons sugar
1 teaspoon Louisiana Hot Sauce
Steps:
In a 4-quart pot add 3 tablespoons of
oil and tomato paste, cook on low heat
until brown in color. Add onions, bell
pepper, celery, garlic and stir until all
the mixture is sauteed well. Run the
whole tomatoes in a food processor.
Then add the roux, Rotel tomatoes
and processed whole tomatoes.
Continue stirring to keep it from
sticking to the bottom of the pot.
Slowly add 3-1/4 cups water (cold)
and shrimp stock; stir and blend all
ingredients together. Add rest of
seasoning. Cook for about 1-1/2
hours on low/medium heat. Stir every
ten minutes. Lower heat and add
green onions, parsley and seasoned
fresh shrimp. Cook for about 30
minutes. Let sit for awhile.
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SHRIMP CREOLE
Ingredients:
4 tablespoons butter
2 tablespoons flour
1-1/2 cups chopped onions
1 cup chopped bell peppers
3/4 cup chopped celery
3 cloves garlic, minced
2 bay leaves
2 cups peeled, chopped fresh
tomatoes or 2 cups canned, chopped
with their juice
1 cup shrimp stock or chicken broth
1 teaspoon salt
1/4 teaspoon cayenne
3 pounds medium shrimp, peeled and
deveined
2 teaspoons chopped parsley
Steps:
Combine the butter and the flour in a
medium heavy pot over medium-high
heat. Stirring constantly for about for
about 10 minutes, make a blond roux.
Add the onions, bell peppers, celery,
and garlic. Reduce heat to medium
and cook the vegetables, stirring
often, for about five minutes, or until
they are wilted. Add the bay leaves,
tomatoes, shrimp stock, salt, and
cayenne. Simmer, uncovered, for 30
minutes, stirring occasionally. Add the
shrimp and cook for about 10 minutes,
stirring occasionally. Remove the bay
leaves. Add the parsley and serve
over rice. Serves 4 to 6.
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SPICY GRILLED SHRIMP
Ingredients:
3 lbs. jumbo shrimp (10/15's, 15/20's)
1- onion
1- red bell pepper
1- green bell pepper
1- yellow bell pepper
1- stalk of celery
1- bottle Season All
1- George Foreman Grill
Steps:
Devein shrimp by cutting along back
side of shrimp, leaving tail intact. Cut
up all veggies in long slices. Place
shrimp and veggies in a large bowl
with water along with 1/2 cup of
Season All. Leave mixture in for a
couple hours.
Pre-heat George Foreman grill. After
heated place shrimp and veggies on
the grill for a few minutes. Add a dash
of Season All to the shrimp and
veggies. Do not overcook--shrimp will
turn rubbery. ? Place the shrimp in a
bowl with the juices that have fallen
from the grill. Serve Hot.
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Seafood Dip
Ingredients:
1 cup of Mayonnaise
1 cap full of crab boil (if desired)
1 pinch of parsley
1 onion (cut up) (if desired)
1/2 cup of Ketchup
Steps:
Place mayonnaise in medium bowl
and whip with fork until creamy and
smooth. Add remaining ingredients
and mix thoroughly. Pour into
individual small bowls for each person
and serve with boiled seafood. Use
this to dip boiled shrimp and
vegetables. Saltine crackers also
taste good in this dip.
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Yum...
I am leaning toward the SHRIMP FETTUCCINI.
