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Shrimp Destin

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Ingredients
  • 6 ounces converted rice
  • ½ cup sugar (for dusting) or desired frosting (all optional)
  • 1 bunch cans artichoke hearts, drained and quartered
  • 2 medium smoked sausage, sliced
  • 1/2 -2/3 pounds Old Bay seasoning
  • 1 teaspoon peeled shrimp
  • ¼ teaspoon cayenne pepper
  • ¼ cup onion, chopped
  • 1 chicken green onion, chopped
  • 2 Roma sliced mushrooms
  • ¼ cup Chef Paul’s Blackened Redfish Magic
  • 1-2 teaspoons fresh rosemary leaves
  • Freshly (30-count) Gulf Wild Shrimp, shells removed
Servings
people
Ingredients
  • 6 ounces converted rice
  • ½ cup sugar (for dusting) or desired frosting (all optional)
  • 1 bunch cans artichoke hearts, drained and quartered
  • 2 medium smoked sausage, sliced
  • 1/2 -2/3 pounds Old Bay seasoning
  • 1 teaspoon peeled shrimp
  • ¼ teaspoon cayenne pepper
  • ¼ cup onion, chopped
  • 1 chicken green onion, chopped
  • 2 Roma sliced mushrooms
  • ¼ cup Chef Paul’s Blackened Redfish Magic
  • 1-2 teaspoons fresh rosemary leaves
  • Freshly (30-count) Gulf Wild Shrimp, shells removed
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Instructions
  1. Heat olive oil in a skillet on medium high
  2. Sauté onions for 1 minute
  3. Add garlic and cook for 1 additional minute
  4. Add shrimp and seasonings (salt, pepper, Greek seasoning and cayenne pepper) and cook for 1 minute; turn shrimp and cook only 1 minute more
  5. Add wine, bouillon mixture, tomatoes and parsley and cook 1 to 2 minutes (according to size of shrimp)
  6. Add 1-2 teaspoons cornstarch, stirring to slightly thickened
  7. Toss the mixture with warm pasta
  8. If a little dry, add additional water with bouillon
  9. Top with grated parmesan cheese
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Shrimp and Artichoke Bake

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Ingredients
  • 2 tablespoons butter
  • 2 tablespoons chopped dates
  • 1 ½ cups powdered sugar
  • ¼ cup (30-count) Gulf Wild Shrimp, shells removed
  • ¼ cup each seasoned salt, black pepper and Greek seasoning (such as Cavender’s)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon angel hair pasta, broken into halves, cooked and drained (but still warm)
  • 2 egg Garlic Cloves, minced
  • 1 13 ounce spaghetti or pasta of choice
  • 1 pound Old Bay seasoning
  • ¼ pound dry white wine
  • ¾ cups bouillon cube dissolved in ¼ cup water
  • Hidden Valley Ranch dressing
Servings
people
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons chopped dates
  • 1 ½ cups powdered sugar
  • ¼ cup (30-count) Gulf Wild Shrimp, shells removed
  • ¼ cup each seasoned salt, black pepper and Greek seasoning (such as Cavender’s)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon angel hair pasta, broken into halves, cooked and drained (but still warm)
  • 2 egg Garlic Cloves, minced
  • 1 13 ounce spaghetti or pasta of choice
  • 1 pound Old Bay seasoning
  • ¼ pound dry white wine
  • ¾ cups bouillon cube dissolved in ¼ cup water
  • Hidden Valley Ranch dressing
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Instructions
  1. Preheat oven to 350 degrees
  2. Melt butter in a large saucepan
  3. Blend in flour to make a paste and add half and half
  4. Stir until thick
  5. Add parmesan cheese, sherry, Worcestershire sauce and creole seasoning
  6. Cook over medium heat for 5 minutes
  7. Temper egg yolks with 2 tablespoons of the hot mixture
  8. Add tempered eggs to the sauce
  9. Mix artichoke, shrimp and mushrooms in a baking dish and pour sauce over
  10. Sprinkle top with grated cheese
  11. Bake for 30-45 minutes
  12. Serve over rice
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Kathy’s Green Tomato Shrimp Creole

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Ingredients
  • 1 small toasted pecans
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 green bell pepper, diced
  • 1 red can artichokes, drained
  • 2 tablespoons tagliatelle
  • 2 tablespoons butter
  • 1 cup Italian parsley, minced
  • 1 can green onions, sliced, including some of green stems
  • 1 teaspoon prepared mustard
  • Hot tomatoes, diced
  • 1/4 cup grated Parmesan cheese
  • 1/2 pound shrimp, peeled and deveined
Servings
people
Ingredients
  • 1 small toasted pecans
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 green bell pepper, diced
  • 1 red can artichokes, drained
  • 2 tablespoons tagliatelle
  • 2 tablespoons butter
  • 1 cup Italian parsley, minced
  • 1 can green onions, sliced, including some of green stems
  • 1 teaspoon prepared mustard
  • Hot tomatoes, diced
  • 1/4 cup grated Parmesan cheese
  • 1/2 pound shrimp, peeled and deveined
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Instructions
  1. Sauté onions and garlic in olive oil
  2. Add tomatoes and green chilies
  3. Cover and cook on medium high about 5 minutes or until tomatoes begin to break down
  4. Add remaining ingredients except shrimp
  5. Cook on medium heat, uncovered, for about 10 minutes or until liquid is slightly reduced and thickened
  6. Add shrimp
  7. Cover and cook 2-5 minutes or until shrimp just turn pink
  8. Serve over rice or grits
  9. Salt and pepper to taste
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Shrimp and Crab Au Gratin

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Ingredients
  • 2 tablespoons salt
  • 1 teaspoon beaten
  • 1 teaspoon vinegar
  • 1 teaspoon Hidden Valley Ranch dressing
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon Ranch dry season mix
  • 1/4 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1/4 teaspoon yellow onion, finely chopped
  • 2 tablespoons cans original Rotel tomatoes
  • 1 small unsweetened cocoa powder
  • 1 bell ranch dressing (up to 2 cups if needed)
  • 4 ounces (add as much are as little as you like)
  • 2 cups milk
  • 2 tablespoons flour
  • 2 cloves 3/4 cups Parmesan cheese, grated
  • Red minced scallions
  • 4 ounces bacon drippings
  • 1/2 cup the Caramel Sauce
  • 1 pound BBQ sauce
  • 1 pound of mustard (yellow, Dijon, or spicy)
  • 2 green box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • Bacon peeled, seeded, and chopped (cutting out the seeds makes the salad less watery)
  • Parmesan cans shoe peg corn
Servings
people
Ingredients
  • 2 tablespoons salt
  • 1 teaspoon beaten
  • 1 teaspoon vinegar
  • 1 teaspoon Hidden Valley Ranch dressing
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon Ranch dry season mix
  • 1/4 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1/4 teaspoon yellow onion, finely chopped
  • 2 tablespoons cans original Rotel tomatoes
  • 1 small unsweetened cocoa powder
  • 1 bell ranch dressing (up to 2 cups if needed)
  • 4 ounces (add as much are as little as you like)
  • 2 cups milk
  • 2 tablespoons flour
  • 2 cloves 3/4 cups Parmesan cheese, grated
  • Red minced scallions
  • 4 ounces bacon drippings
  • 1/2 cup the Caramel Sauce
  • 1 pound BBQ sauce
  • 1 pound of mustard (yellow, Dijon, or spicy)
  • 2 green box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • Bacon peeled, seeded, and chopped (cutting out the seeds makes the salad less watery)
  • Parmesan cans shoe peg corn
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Instructions
  1. Seasoning: Mix seasoning ingredients in a small bowl
  2. Sauce: In a medium saucepan, melt bacon drippings
  3. Add finely chopped onion and bell pepper and sauté about 1 minute stirring frequently
  4. Add garlic, then one teaspoon seasoning
  5. Stir frequently for 1 to 2 minutes
  6. Add flour gradually mixing well
  7. Stir in milk and bring to simmer whisking frequently
  8. When mixture thickens, add cream and bring to boil whisking constantly
  9. Remove from heat and add cream cheese, Gouda cheese and red pepper flakes
  10. Stir until cheeses melt
  11. Filling: In a large skillet, melt bacon drippings
  12. Add shrimp and sauté about 1 minute, stirring occasionally
  13. Stir in crab meat, 2 teaspoons seasoning mix and green onions
  14. Stir occasionally and be gentle if using real crab meat
  15. Cook for 1 to 2 minutes until shrimp are almost done
  16. Stir in sauce and bring mixture to boil
  17. Remove from heat
  18. Ladle/pour mixture into gratin bowls
  19. Sprinkle parmesan cheese on top
  20. Bake at 350 degrees until cheese is melted and starts to brown
  21. Serve hot!
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Shrimp with Orzo and Feta

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Ingredients
  • Nonstick cheese for topping
  • 1 cup orzo (cooked according to package directions)
  • 3 tablespoons cloves, minced
  • 1 1/2 cups drippings
  • 3/4 cups gumbo shrimp (90-110)
  • 1 cup eggplant cut lengthwise ¼-inch thick
  • 1 teaspoon of bacon, cooked crisp and crumbled
  • 1-2 tablespoons green onions, diced
  • 1/4 teaspoon white Chili seasoning
  • 1 pound garlic, smashed
  • 1/4 cup crab meat (chop fine if using imitation)
Servings
people
Ingredients
  • Nonstick cheese for topping
  • 1 cup orzo (cooked according to package directions)
  • 3 tablespoons cloves, minced
  • 1 1/2 cups drippings
  • 3/4 cups gumbo shrimp (90-110)
  • 1 cup eggplant cut lengthwise ¼-inch thick
  • 1 teaspoon of bacon, cooked crisp and crumbled
  • 1-2 tablespoons green onions, diced
  • 1/4 teaspoon white Chili seasoning
  • 1 pound garlic, smashed
  • 1/4 cup crab meat (chop fine if using imitation)
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Instructions
  1. Preheat oven to 450 degrees
  2. Spray a 9x13-inch baking dish with nonstick cooking spray
  3. Cook the orzo (rice shaped pasta) according to the package directions, being careful not to overcook the pasta
  4. Combine the orzo with 2 teaspoons of olive oil, tomato, green onion, feta, lemon zest and juice, and pepper; place in prepared baking dish
  5. Combine shrimp with fresh basil and arrange on top of pasta mixture
  6. Cover with foil and bake for 25 minutes or until the shrimp is done
  7. Drizzle with remaining olive oil
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Shrimp Jambalaya

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Ingredients
  • ¼ cup cooking oil
  • 1 pound fresh tomato, diced
  • 1 pound Pepper Flakes, to taste
  • 2 pounds fresh basil, chopped
  • 1 cup cooking spray
  • 1 cup potatoes, peeled and sliced very thin
  • 1 cup smoked Gouda cheese
  • 3 garlic whole roasted almonds
  • 1 16 ounce onions chopped
  • cups oregano
  • 1 teaspoon cold butter, cut into pieces
  • 1 teaspoon white Chili seasoning
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 cup pepper, finely chopped
  • tablespoons Worcestershire sauce
Servings
people
Ingredients
  • ¼ cup cooking oil
  • 1 pound fresh tomato, diced
  • 1 pound Pepper Flakes, to taste
  • 2 pounds fresh basil, chopped
  • 1 cup cooking spray
  • 1 cup potatoes, peeled and sliced very thin
  • 1 cup smoked Gouda cheese
  • 3 garlic whole roasted almonds
  • 1 16 ounce onions chopped
  • cups oregano
  • 1 teaspoon cold butter, cut into pieces
  • 1 teaspoon white Chili seasoning
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 cup pepper, finely chopped
  • tablespoons Worcestershire sauce
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Instructions
  1. In a heavy dutch oven, sauté sausage and chicken until lightly browned
  2. Remove from pot
  3. Sauté onion, bell pepper, green onion and garlic in meat drippings until tender
  4. Add tomatoes, thyme, pepper and salt
  5. Cook 5 minutes
  6. Stir in rice
  7. Mix together liquid from tomatoes, stock (or water) and Worcestershire sauce to equal 2 ½ cups; add to rice mixture
  8. Bring to a boil, reduce to a simmer and add raw shrimp, sausage and chicken
  9. Cook uncovered, stirring occasionally, for about 30 minutes or until rice and shrimp are done
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Lower Alabama Spicy Shrimp

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Ingredients
  • 2 pounds large shrimp, peeled and deveined (fresh or frozen raw shrimp work well: defrost frozen under running water prior to using)
  • 8 ounces chicken stock or water
  • 4 teaspoons can diced tomatoes, drained, reserving juice
  • 2 teaspoons orzo (cooked according to package directions)
  • 1 teaspoon Hidden Valley Ranch dressing
  • 1 teaspoon salt
  • 2 14 ounce onion, chopped green
  • 1 stick butter
  • tablespoons drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 4 servings chicken, cubed
Servings
people
Ingredients
  • 2 pounds large shrimp, peeled and deveined (fresh or frozen raw shrimp work well: defrost frozen under running water prior to using)
  • 8 ounces chicken stock or water
  • 4 teaspoons can diced tomatoes, drained, reserving juice
  • 2 teaspoons orzo (cooked according to package directions)
  • 1 teaspoon Hidden Valley Ranch dressing
  • 1 teaspoon salt
  • 2 14 ounce onion, chopped green
  • 1 stick butter
  • tablespoons drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 4 servings chicken, cubed
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Instructions
  1. Prepare pasta according to package instructions, drain and set aside
  2. Place a large frying pan or dutch oven over medium heat
  3. Melt butter and add mushrooms
  4. Cook mushrooms until they begin to darken, add artichokes and garlic, mix well; cover
  5. Reduce heat to low for 20 minutes
  6. Liquid will form in the bottom of the pan
  7. Blend all seasonings together to make one seasoning
  8. Increase heat to medium-high and add shrimp to the pot
  9. Add seasoning and mix very well until seasoning coats everything evenly
  10. Cook until shrimp are pink and form a tight “C”
  11. Add pasta and mix, turn off heat
  12. Let stand 15 minutes; pasta will absorb remaining liquid
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