Okay Girls, As requested some delicious new Shrimp Recipes. Let me hear from you after you have tried them! Louisiana is all about the food and we do take pride in our cooking! Try these, i am trying to give you all some recipes that are Delicious Not Difficult! Bon Appetit!
Shrimp Delight (serves 6-8)
1 stick butter Or margarine (hint-- use the good stuff)
2 1/2 cups shrimp, chopped
1 bunch shallots, chopped
1/4 cup parsley flakes
2 tbsp. flour
1 1/2 - 2 cups milk (may use cream)
1 tsp Creole seasoning (Zatarains or Tony's Chachere's)
Red pepper
Salt
1 small jar mushrooms, drained
1/4 lb. Romano or Swiss cheese, grated
Melt butter. Add shrimp and cook 2 minutes. Add shallots and parsley and saute'. Blend in flour and add milk. Stir until heated then add seasonings and mushrooms. Allow mixture to heat while gently stirring. Add cheese just before serving. Serve hot as an appetizer or dip OR as an entree over rice, pasta or potatoes. (can also use left over turkey or chicken in place of shrimp)
From Darlene Jones, Franklinton, LA.
Shrimp Marguerite( serves 6-8)
1 stick butter
1 1/4 cup onions, chopped
1 bell pepper, chopped
2 pods garlic, chopped
2 stalks celery, chopped
1/2 cup water
1 can Rotel tomatoes, chopped
3 cups raw, peeled shrimp, cut in half
1 can cream of mushroom soup
1/4 cup pimento, chopped
4 slices bread
1/4 cup parsley, chopped
2 cups cooked rice
Bread crumbs
Saute' chopped seasonings in the butter. Add shrimp and Rotel tomatoes. Cook together for 5 minutes. Add mushroom soup, water and pimento. Cook for 5 minutes more. Soak bread slices in water to cover. Squeeze all water from the bread. Add to shrimp mixture (break apart with spoon as you stir). Add 2 cups cooked rice and parsley. Pour into greased casserole and cover with bread crumbs. Bake 1//2 hour at 450 degrees. ummmmmm, good!
From Mrs. Marguerite Blue
Broussard, LA
Hot Shrimp (serves 3-5)
4 lbs. shrimp
Wishbone Italian dressing
Pepper, cracked or coarsely ground
1 lb. butter
Wash fresh shrimp. Cover with dressing and marinate overnight in covered container in refrigerator. Drain shrimp, leaving wet with dressing. Place in large baking pan. Cover with butter and pepper. Use pepper liberally. Bake 45 minutes (or less depending on your oven)in 400 degree oven. Stir Occasionally. Peel and enjoy!
From: Roselyn Causey
Ringgold, LA
Bonus: Bread pudding and Rum Sauce
Serves (8-10)
1 stick butter
1 1/2 cups sugar
3 eggs
1 15 oz. can Pet milk(evaporated milk)
1 1/2 cups water
6 slices white bread
1 tbsp. vanilla
Rum Sauce
1 cup milk
1 cup evaporated milk (Pet milk-- our brand here in the south)
3 tbsp. corn starch
3 tbsp. butter
1/2 cups sugar
1-3 oz. Rum
1 tsp. cinnamon
l tsp. nutmeg
Melt butter, add sugar and mix. Add eggs one at a time mixing after each. Add milk and water and mix well. Tear up 6 slices of bread and punch down in the liquid. Add vanilla, it sometimes looks like clabber. Pour into a 9 x 13 baking dish. Sprinkle over top with a mixture of 2 tbsp of sugar, 1 tsp cinnamon and 1 tsp. nutmeg. Bake at 350 degrees for 25- 30 minutes.
Rum sauce preparation. Heat the two milks with butter and sugar, add the cornstarch mixed with a small amount of water. Cook and stir until thick. Remove from fire, add rum and stir well. Serve over bread pudding.. Hot is best, but can be cold if you prefer.
From Billie Howell
Grayson, LA
Just a note: You can be very creative with bread puddings. You can add fruit, like raisins, peaches or dates and some pecans never hurt either. Stale bread is great for this, especially stale french bread. My dad said it was not bread pudding without raisins! Experiment and enjoy ya'll.
