Fried Shrimp Po' Boy

Ingredients:

1 10-12" long piece of New Orleans Style French Bread
4 Tbsp Mayonnaise
3 Tbsp Creole Mustard
Pickle Slices
3/4 Cup Shredded Lettuce
Tomato Slices (Optional)
Fried Shrimp for Filling (Recipe below)

Procedures:

Slice the bread horizontally about 3/4 of the way through, leaving it hinged.

Spread the Mayonnaise on the inside of the bottom portion of the bread, spread the Creole Mustard on the inside of the Top portion.

Layer you pickles and Tomatoes (if using) on the bottom portion of the French Loaf. Fill with the lettuce, then top with the Fried Shrimp.

-------------

Fried Shrimp:

2 1/2 Cups Vegetable Oil for Frying
1/2 Cup A.P. Flour
1/4 Cup Corn Flour (Masa Harina)
1/4 Cup Corn Meal
2 Tbsp Creole Seasoning
1 Egg
2 Tbsp Water
1 Cup Peeled & Deveined Medium Shrimp

Heat the oil to 360 degrees F in a 2 qt. saucepan.

Season the flour with 1 Tbsp Creole Seasoning in a bowl.

In another bowl, Mix the egg well with 2 Tbsp of water.

In another bowl, Mix the Corn flour and Corn Meal and the remaining 1 Tbsp Creole Seasoning.

Dredge the shrimp in the seasoned flour, then the egg wash, then the corn product mixture.

Fry in batches in the 360 degree oil until just golden brown. Do not overcrowd the pan, and let the oil come back to temperature before frying another batch.

-------------

Source: The Ultimate Guide to Cajun and Creole Cuisine

Spicy Shrimp Broth

Ingredients:
1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 tablespoon dry crushed red pepper
1/2 cup dry dry white wine
2 roma tomatoes, chopped reserve juice
4 ounces seafood stock
shrimp shells and tails

Procedures:
Heat the oil in a large skillet over medium heat.

Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, about 1 minute.

Add the wine and shrimp shells, then bring to a boil.

Add tomatoes and stock, lower to simmer. Simmer until tomatoes break down and flavors blend, about 10 minutes.

Strain and serve.

Source: Chef Tom

The Cheesecake Factory Shrimp Creole

Ingredients:
1 Tbl. Vegetable Oil
4 oz. Red and Yellow Peppers, diced 1/2"
2 oz. Yellow Onions, diced 1/4"
1 oz. Celery, minced
1/2 oz. Green Bell Peppers, 1/4"chopped
2 tsp. Garlic, minced
10 oz. Shrimp (medium), deveined, tail-off
1 tsp. Cajun Spice Blend
2 tsp. Rice Flour
4 oz. Roma Tomatoes, peeled, seeded, diced 1/2"
8 oz. Spicy Broth
4 oz. Tasso Sauce (optional)
1 oz. Green Onions, chopped 1/4"
8 oz. Steamed White Rice
2 tsp. Parsley, fresh, chopped

Procedures:
Place the shrimp into a small mixing bowl.  Sprinkle the blackening spice and rice flour over the shrimp, tossing together until the shrimp are evenly coated with the spicy flour.  Cover the bowl and
set aside under refrigeration until needed.

Heat the vegetable oil in a non-stick sauté pan set over medium-high heat. Add the vegetables into the pan and cook until the vegetables are tender and well caramelized.

Add the garlic to the pan, stirring quickly to avoid burning.  Add the shrimp and tomatoes into the pan.  Stir the ingredients together until evenly combined.

Ladle the spicy broth and tasso sauce into the pan, gently stirring and tossing to incorporate. Continue to cook for approximately 2 minutes or until the sauce has thickened slightly and all of the
ingredients are heated through. Toss together once or twice while cooking so that all of the ingredients cook evenly.

Add the green onions into the pan, stirring gently together until evenly combined.  Continue to cook the ingredients for another 5-10 seconds or until the shrimp are done.

Pour the shrimp creole into the serving bowls.   Place the white rice into the center area of the bowl on top of the shrimp creole.

Garnish each bowl of shrimp creole with a sprinkle of chopped parsley.

Serves: 2 person

Source: The Cheesecake Factory

Red Lobster Shrimp Gumbo

Ingredients:
1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8" pieces
1 cup chopped green peppers, cut into 3/8" pieces
1 cup chopped celery, cut into 3/8" pieces
1 lb. Andouille sausage, cut into 1/2" pieces
1/2 lb. Tasso smoked meat, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1 tsp. ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp, cleaned and peeled with tails removed
Salt and Pepper to taste

Procedures:
Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).

Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).

Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.

Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.

Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.

Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.

Serves 10-12

Source: Red Lobster

Sweet Butter's Shrimp Ceviche

Ingredients:
1 pound black tiger shrimp, tail-on
3/4 cup fresh lemon juice
1 onion
1/2 bunch fresh cilantro
2 to 3 tomatoes
1/2 to 1 habanero pepper, stemmed and seeded
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Sea salt, to taste

Procedures:
Bring a large pot of water to a boil. Add the shrimp and cook just until they turn a light pink, about 1 minute. Drain immediately and place in an ice bath to cool and stop the cooking process.

Peel and coarsely chop the shrimp and place in a medium bowl. Toss the shrimp with the lemon juice and set aside for about 1 hour to marinate.

While the shrimp is marinating, chop the onion, cilantro, tomatoes and habanero pepper, and place in a large bowl.

After the shrimp has marinated (it should be whitish-pink and firm throughout), drain the shrimp, reserving the liquid. Add the shrimp to the large bowl. Stir in the cumin, pepper, oregano and garlic powder, and season with one-fourth teaspoon salt. Taste, and add back a little of the strained lemon juice to brighten the flavors,
and season again, if desired, to taste.

Makes 1 quart.

Source: L.A. Times

Red Lobster Batter Fried Shrimp

Ingredients:
1 1/2 pounds shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 tsp. seasoned salt
1/4 tsp. salt
Oil for deep frying

Procedures:
Preheat oil to 350 degrees F.

Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
   
Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.

Remove with slotted spoon; drain on paper towel.

Serves: 6 person

Source: Red Lobster

Garlic Shrimp Scampi

Ingredients:
3 tablespoons chicken broth, low fat
2 tablespoons dry white wine
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
3 garlic cloves, minced
1 1/2 lbs jumbo shrimp, peeled, deveined
2 lemons, cut into wedges

Procedures:
In a large shallow dish, stir together the broth, wine, salt, oregano, pepper and garlic.

Add the shrimp and turn them to coat them well.  Cover with plastic wrap.  Marinate in the refrigerator for 1 1/2 to 2 hours.  Do not marinate longer than 2 hours or the shrimp will become tough.

Preheat the broiler.  Remove the shrimp from the dish, reserving the marinade.

Thread the shrimp onto skewers, leaving a small space between each.

Brush the shrimp with the reserved marinade.  Broil 4 inches from the heat for 2 minutes.  Turn the shrimp over, brush with the marinade and broil for 1-3 minutes more or until the shrimp are no longer pink.

Serve with lemon wedges.

Serves: 4 person

Source: Low Fat Secret Recipes

LongHorn Steakhouse Grilled Lime Shrimp With Guacamole Ranch Dipping Sauce

Ingredients (Main):
20 Large easy-peel shrimp, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers

Marinade:
1/4 cup salad oil
Juice from 1 lime
1/4 tsp. each salt and chili powder
2 Tbsp. chopped cilantro
1/2 tsp. cumin

Guacamole Ranch Dipping Sauce:
1/2 cup ranch dressing
1 ripe avocado
Juice from 1 lime
1/4 cup chopped cilantro
1/2 tsp. cumin
1/2 tsp. salt

Procedures:
Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.

Take each skewer and put a lime wedge on first, followed by 5 shrimp in a U-shape; repeat for next 3 skewers.

Whisk together the ingredients for the marinade in a bowl. Reserve half marinade.Brush both sides of the shrimp skewers with the
remaining marinade.

Blend together the ingredients for the guacamole ranch dipping sauce in a blender or food processor and refrigerate.

Place the shrimp skewers on a medium heat grill. Grill 3 minutes on each side till the shrimp are firm and pink.

Transfer shrimp to platter, pour some reserved marinade and squeeze the grilled limes on the skewers. Serve with dipping sauce.

Old Firehouse Restaurant's Hollywood Shrimp

Hollywood shrimp:

Oil, for sautéing
1/2 pound sliced country ham
3 pounds (21 to 25 count per pound) shrimp, peeled and deveined
2 tablespoons minced garlic
8 ounces (2 sticks) butter, melted

Heat the oven to 400 degrees.

In a large lightly oiled skillet, sauté the country ham over medium heat until crisp, about 8 to 10 minutes. Remove from heat and cool slightly, then slice or chop; the restaurant juliennes the ham.

In a large casserole (about 11 by 15 inches), place the peeled shrimp in a single layer. Top the shrimp with the minced garlic, country ham and drizzle with melted butter. Place the casserole in the oven and cook just until the shrimp are opaque and firm, about 15 to 25 minutes. Serve the shrimp over the cooked grits.

-------------------------------------------------------------------------------------------------
Grits:

2 cups water
2 cups milk
2 tablespoons butter
1 tablespoon kosher salt
1 cup grits
2 tablespoons heavy cream

In a 3-quart stock pot, combine the water, milk, butter and salt.

Bring the mixture to a boil over high heat, then stir in the grits. Reduce the heat and cook, stirring occasionally, until thickened, following the package instructions.

Remove from heat, and stir in the cream for added richness.

This makes about 4 cups cooked grits. Serve immediately.

Makes 6-8 Servings

Red Lobster Rock Shrimp Creole

Ingredients:
2 pounds rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced to one-half inch
1/2 cup onion, diced to one-quarter inch
1/4 cup celery, chopped fine
1 clove of garlic, minced
2 tbsp. flour, all purpose
1 can 14.5-ounce whole peeled tomatoes, roughly cut
1 tsp. sugar
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
3-4 cups cooked rice

Procedures:
Rinse shrimp briefly and remove any large veins that are visible.

In a small sauce pan, melt 2 tbsp. of butter over medium heat.

Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.

Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm. In a large skillet, melt two tbsp. of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.

Add shrimp and cook until no longer transparent (three minutes).

Add tomato mixture, bring to a boil, cover and let simmer for five minutes.

Serve over hot rice (white or wild mixture).

Serves 6-8

Bonefish Bang Bang Shrimp

Ingredients:
1 lb Medium Shrimp, peeled and deveined
1 Cup Milk
1 Cup Panko Bread Crumbs
1/2 Cup Corn Starch
shredded cabbage (optional)
scallions (optional)
1 TBSP or to Taste Dinni's Select Spicy Shrimp Sauce

Procedures:
Soak shrimp in bowl with milk.

In a bowl put panko bread crumbs and another bowl put corn starch.

Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.

Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.

In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage and garnish with scallions.

Spice Market's Black-Pepper Shrimp and "Sun-Dried" Pineapple

Ingredients:
Black-Pepper Sauce
1 tablespoon grapeseed oil
2 tablespoons minced garlic
2 1/2 tablespoons minced ginger
8 scallions, chopped
1 1/2 tablespoons crushed black peppercorns
1 1/2 tablespoons fermented black beans, rinsed, squeezed, and chopped
1/2 cup sweet soy (kicap manis)
2 1/2 tablespoons soy sauce
3 3/4 tablespoons sugar
2 1/2 tablespoons lime juice
1 1/2 teaspoons salt

Skewers
24 large shrimp, deveined, tails left on
1 pineapple, peeled, cored, and cut into 1-inch chunks
1 cup pea shoots, chopped (watercress can be substituted)
1 cup jícama, cut into 1/2-inch dice

Procedures:

Black-Pepper Sauce
Heat the oil over medium heat in a skillet, add the garlic, ginger, and scallion, and saute until golden. Add the pepper, and cook until it becomes fragrant, then add the remaining ingredients, and bring to a boil. Simmer for 2 minutes. Remove from heat, transfer to a blender, and puree until the sauce becomes medium smooth.

Skewers
Heat one side of the grill to medium. Cook pineapple on the cool part of the grill until it is lightly caramelized.

Remove, and assemble the skewers, alternating 2 pieces of shrimp and 3 of pineapple. Place over the coals, and grill until the shrimp start to turn pink. Brush both sides of the skewers liberally with the black-pepper sauce, and return to the grill to finish cooking. Toss the pea shoots and jícama together, and serve
with the shrimp skewers.