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New Orleans-Style Barbecue Shrimp
PREP TIME 5 mins COOK TIME 20 mins TOTAL TIME 25 mins SERVINGS 4 servings

Ingredients
1/2 cup (4-ounces) cold unsalted butter, cut into pieces, divided
2 dried or fresh bay leaves (optional)
3 garlic cloves, minced
1 tablespoon Creole or Cajun seasoning
3/4 teaspoon freshly ground black pepper
3/4 cup lower-sodium chicken broth
1/3 cup Worcestershire sauce
2 tablespoons fresh lemon juice (from 1 lemon)
1 1/2 pound jumbo (16/20) unpeeled, raw shrimp
Chopped fresh parsley, optional, for garnish
Warm crusty baguette, for serving

Method
Melt the butter:
Melt 3 tablespoons of the butter in a large cast-iron skillet over medium-high heat, stirring occasionally, until the foam subsides and the butter starts to smell nutty, about 4 minutes.
Make the sauce:
Add the bay leaves (if using), garlic, Creole seasoning, and pepper. Cook, stirring constantly, until fragrant, about 1 minute. Add the broth, Worcestershire sauce, and lemon juice. Bring to a vigorous simmer.
Simmer, stirring occasionally, until the sauce reduces to about 2/3 cup and coats the back of a spoon, 6 to 8 minutes.
Cook the shrimp:
Add the shrimp to the skillet and reduce the heat to medium. Cover and cook, stirring often, until shrimp are pink and just cooked through, about 4 minutes.

Turn off the heat and stir in the remaining 5 tablespoons of butter until melted, 1 to 2 minutes. Garnish with parsley and serve with bread to soak up the sauce.

Shrimp does not reheat well, so we do not recommend saving leftovers for more than 1 day.

nverland

Cajun Pepper Shrimp with Creamed Corn Orzo
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4-6

Ingredients

4 tablespoons salted butter
4 ears corn kernels, removed from the cob
3 tablespoons fresh thyme leaves
kosher salt and black pepper
1 cup dry orzo pasta
1/3 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
1/2 cup canned coconut cream or heavy cream
1/2 cup grated parmesan or Asiago cheese
1-pound large shrimp, peeled and deveined, tail on or off (about 24 shrimp)
1 tablespoon Cajun seasoning
1 uncooked Andouille sausage links, meat removed from casings
2 bell peppers, sliced
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced or grated
juice from 1 lemon
1/4 cup fresh basil roughly chopped

Instructions

1. To make the orzo. Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter, the corn, 2 tablespoons thyme, and a pinch each of salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the orzo and cook until toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the 2 cups water and bring to a boil over high heat. Simmer 8-10 minutes until the orzo is al dente. Stir in the milk and parmesan, cook another few minutes until warmed through.

2. Meanwhile, make the shrimp. In a medium bowl, toss together the shrimp, Cajun seasoning, and a large pinch of pepper.

3. Heat a large skillet over high heat. Add the sausage and brown all over, about 5 minutes. Add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove the sausage and peppers from the skillet to a plate.

4. Return the skillet to high heat and add the olive oil. Add the shrimp and sear on both sides until pink, about 2-3 minutes. Add 2 tablespoons butter, the garlic, and 1 tablespoon thyme, toss to coat and cook until the garlic is fragrant and caramelized, about 1-2 minutes. Remove from the heat and stir in the basil, lemon juice, and reserved sausage and peppers.

5. To serve, spoon the orzo onto plates, top with shrimp and peppers. Enjoy!

nverland

Paprika Shrimp and Green Bean Sauté
Prep Time: 30 min Serves: 6
Cook Time: 30 min Level: Easy

Ingredients:

4 cups green beans, trimmed (about 12 ounces)
3 tablespoons extra-virgin olive oil
1/4 cup minced garlic
2 teaspoons paprika
1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
2 16-ounce cans large butter beans, or cannellini beans, rinsed
1/4 cup sherry vinegar, or red-wine vinegar
1/2 teaspoon salt
1/2 cup chopped fresh parsley, divided
Freshly ground pepper, to taste

Preparation:
1 Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
2 Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
3 Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

Tips:
Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra-large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.

To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp’s back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.

To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

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Good Food Every Day

Entries tagged with shrimp

New Orleans-Style Barbecue Shrimp

Cajun Pepper Shrimp with Creamed Corn Orzo

Paprika Shrimp and Green Bean Sauté

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