Got an envie for shrimp? Try these recipes
(Editor's note: One of the usual features in our Shrimp & Petroleum section is a collection of seafood recipes Space didn't allow for it to be included this year. So we'll throw in a few in this edition.)
SEAFOOD LASAGNA
8 lasagna noodles
1 cup onion, chopped
2 Tbsps. butter
1 (8 oz.) pkg. cream cheese, softened
1½ cups cream-style cottage cheese
1 egg, beaten
2 tsp. dried basil, crushed
2 cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1½ lbs. shrimp, cooked, shelled and halved
1 lb. white, lump crabmeat
¼ cup Parmesan cheese, grated
½ cup sharp American cheese, shredded
Cook lasagna noodles according to package directions; drain.
Arrange four noodles on the bottom of a greased 13-by-9-by-2-inch dish.
Cook onion in butter until tender, blend in cream cheese.
Stir in cottage cheese, egg, basil, salt and pepper.
Spread half of this mixture over noodles.
Combine soup, milk and wine; stir in shrimp and crab.
Spread half of this atop cheese layer.
Repeat layers.
Sprinkle with Parmesan cheese.
Bake, uncovered, in a 350-degree oven for 45 minutes.
Top with American cheese and bake a few minutes longer, until cheese melts.
Can be frozen.
Serves 12.
SHRIMP STEW
4 Tbsps. shortening
5 Tbsps. flour
1/3 cup onion, chopped
2 cloves garlic, minced
½ cup celery, chopped
1 (8 oz.) can tomato sauce
3 cups water
¼ tsp. mustard
1 tsp. Worcestershire sauce
¼ tsp. salt
½ tsp. cayenne
3 lbs. shrimp, cleaned
Heat shortening; add flour and stir constantly until mixture is smooth and golden brown.
Add onion, garlic and celery; cook until soft.
Reduce heat and add tomato sauce, stirring carefully, about 5 minutes.
Add water, mustard, Worcestershire sauce, salt and pepper; simmer about 20 minutes.
Add shrimp; cover and simmer 20 minutes.
Serve in a soup bowl over rice.
Makes 6 servings.
STUFFED SHRIMP
1 lb. large raw shrimp
1 lb. crabmeat
4 eggs
1 stick butter or margarine
1 hot dog bun
Green onions, chopped
Parsley, chopped
Cracker crumbs
Soak bun in two beaten eggs and set aside.
Sauté green onions and parsley in butter; remove from fire.
Mix eggs and bun well together and then add crabmeat (a few shrimp chopped fine can be added to the crabmeat).
Beat remaining eggs and set aside.
Split shrimp up the back, remove the shells (all but the tails).
Open shrimp and stuff with crabmeat mixture.
Dip into eggs, then in cracker crumbs until they are well covered.
Deep fry immediately or freeze for future frying.
EGGPLANT
SHRIMP
DRESSING
4 medium eggplants, peeled and cut in cubes
1 cup onion, chopped
1 cup green onions, green and white parts, chopped
1 cup celery, chopped
½ cup parsley, minced
½ cup bell pepper, chopped
2 cloves garlic, diced
1 tsp. gravy darkener
Salt
Black pepper
Red pepper
½ cup oil
3 cups shrimp, chopped
3 cups cooked rice
In heavy pot, sauté onion, celery, parsley, bell pepper and garlic in oil until wilted, about 10 minutes.
Add eggplant and seasoning. Cover tightly and cook until tender, about 20 minutes.
Add shrimp. Cover and cook 40 minutes over low heat, stirring occasionally. Remove from heat.
Add cooked rice.
Serves 6 to 8.
SHRIMP JAMBALAYA
4 Tbsp. oil
3 Tbsp. flour
2 medium onions, chopped
1 clove garlic, chopped
1 medium bell pepper, chopped
1 (8 oz.) can tomato sauce
2 cups water
2 cups shrimp
2 cups cooked rice
Salt, to taste
Pepper, to taste
Parsley, for garnishing
Green onions, for garnishing
Cook flour and oil, stirring constantly, until light brown in color.
Add onion, bell pepper and garlic. Cook until onions are soft.
Add tomato sauce, water, shrimp, salt and pepper. Simmer 30 minutes.
Add cooked rice and simmer five minutes. Serve hot.
Garnish with parsley and green onions.
SHRIMP
A LA CREOLE
1 lb. shrimp, peeled and deveined
1 large onion, chopped
1 clove garlic, minced
Oil
½ small can tomato sauce
1 tsp. salt
½ tsp. black pepper
½ tsp. red pepper
In heavy pot on medium heat, sauté onion and garlic in oil until wilted, about 10 minutes.
Add tomato sauce and seasoning; cook 10 minutes.
Add shrimp. Cover and cook 10 minutes.
Serve over rice.
CREOLE SHRIMP
¼ cup butter
1 large onion, chopped
1 clove garlic, chopped
½ cup bell pepper, chopped
½ cup celery, chopped
2 Tbsp. flour
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper
Parsley, finely chopped
4 green onions, chopped
3½ cups tomatoes, chopped
½ cup water
1 lb. shrimp
Melt butter in skillet. Sauté onion, garlic, bell pepper and celery until onion is lightly browned.
Blend in flour.
Add remaining ingredients, except shrimp. Mix well. Cover and simmer 20 minutes.
Stir in shrimp. Cover and cook 10 minutes.
Serve over rice.
SHRIMP ETOUFFEE
3 lbs. shrimp
1 can tomato sauce
1 medium onion, chopped
Handful of parsley, chopped
Handful of green onions, chopped
Flour
Cooking spoon of oil
Water
Garlic clove, minced
Salt, to taste
Black pepper, to taste
Red pepper, to taste
Heat oil in heavy pot.
Add shrimp and cook until they turn pink.
Add tomato sauce, a can of water, onion, garlic, salt, black pepper, red pepper, green onions and parsley.
Cook slowly, covered, 45 minutes to 1 hour.
Before serving, dilute a tablespoon of flour in a small amount of water. Add to gravy to thicken.
Serve over rice.
SHRIMP GUMBO
1 cup roux
Salt
Red pepper
Black pepper
1 Tbsp. parsley, minced
Gumbo file’, optional
1 large onion, chopped
2 lbs. shrimp, peeled and deveined
Water
2 Tbsp. green onions, chopped
In large pot, add roux and onion. Heat slowly and sauté onion until wilted.
Add 8 cups cold water. Season generously with salt, black pepper and red pepper. Bring to boil.
Reduce heat to medium and cook for an hour, stirring occasionally to keep roux from sticking.
Add shrimp and cook 20 minutes. If more juice is needed, add 1 to 2 cups of hot water.
Add green onions and parsley; cook 10 minutes. Add more seasoning, if necessary.
Remove pot from heat. Cover and allow to sit 15 minutes.
Serve over rice.
BATTERED SHRIMP AND FISH FRY MIX
2 eggs
2 lbs. shrimp
Cooking oil, enough to cover shrimp
2 tsp. Creole seasoning
1 cup yellow cornmeal
½ cup all-purpose flour
1 tsp. salt
½ tsp. black pepper
½ tsp. garlic powder
¼ tsp. red cayenne pepper
½ tsp. onion powder
Peel, devein and clean shrimp. Season with Creole seasoning.
Add eggs and swirl around with your hand, mixing the egg and shrimp.
In separate bowl, combine cornmeal, flour, salt, black pepper, garlic powder, cayenne pepper and onion powder.
Dip shrimp in dry mixture.
Heat oil to 350 degrees. Fry shrimp, in batches if necessary.
Drain on paper towels.
Serves 4 to 6.