MM. RICHARDSON

Shrimp Recipes

Louisiana Shrimp Creole



Ingrediants



1-1/2 cups long grain white rice 3-1/2 cups water 2 tablespoons butter 3 celery ribs 1 green bell pepper, ribs and seed removed 1 medium white onion 2 garlic cloves, minced 4 green onions 1 tablespoon Creole (or Cajun) seasoning 1 (16 ounce) can crushed tomatoes 1 (10.5 ounce) can mild diced tomatoes with green peppers 2 cups low-sodium chicken broth 1 pound uncooked, peeled and deveined shrimp fresh or frozen and thawed
Preparation Stir the rice into the water in a large saucepan with a tight-fitting lid.
Bring to a boil and boil until almost all the water is absorbed and little air bubbles form in the rice,
about 10 – 12 minutes, stirring a few times to prevent sticking.
Remove from the heat and tightly cover the pan.
While the rice is cooking, finely dice the celery, green bell pepper, onion and green onion.
Mince the garlic.
In a large Dutch oven (4 to 5 quarts), melt the butter over medium high heat.
Drop in the “trinity” – the celery, pepper and onions.
Cook, stirring frequently,
until all the vegetables are soft and the onion and celery are translucent, about 12 minutes.
Stir in the garlic and green onions and cook a further 3 minutes.
Sprinkle in the Creole seasoning and stir. Cook a further minute until fragrant.
Pour in the crushed tomatoes, diced tomatoes and chicken broth, stirring to combine.
Bring to a full rolling boil.
Cook until the sauce has thickened slightly, about 10 minutes.
Drop in the shrimp, cover the pan and cook for 5 minutes.
Remove from the heat and leave covered for at least 10 minutes to fully cook the shrimp.
Fluff the rice with a fork and serve it in bowls with the Shrimp Creole ladled over the top.
The Shrimp Creole can be made up to one day ahead and keep tightly covered in the fridge.
Gently reheat over low heat before serving over rice.
Serves 6




Fried Shrimp

Frying shrimp is easy but it can sometimes be tricky too.
Over or under frying can ruin the perfectly firm and translucent meat of shrimps!
Before starting make sure you have all the ingredients and necessary utensils ready.

Ingrediants

Peanut or vegetable oil,
large eggs, milk,
salt; pepper,
fresh, peeled and deveined shrimps and corn flour.
You would require a frying thermometer to accurately gauge the temperature
of the cooking oil.
If the temperature of the oil is not optimum all you will get is greased-soaked shrimps!
You would need a large, if possible, deep saucepan for frying the shrimps.

Frying the Shrimps.
Add the peanut or vegetable oil in the saucepan and heat it over medium flame.
Use the thermometer to check the temperature of the oil.
Take a bowl and put the shrimps and salt as per taste.
Rub the salt well on the shrimps and keep aside.
Take another bowl and beat the eggs.
Add the milk and flour and mix it well.
Now pour this mixture into the shrimp bowl and mix it thoroughly.
After the oil is hot enough put the shrimps into it.
Do not put too many shrimps in the saucepan at once.
Fry the shrimps until they are golden brown in color.
Remove the shrimp from the oil.
You will need to use a mesh strainer to drain off the oil and then keep them on a plate with tissue papers to remove the excess oil.
Your shrimps are ready to be served.The fried shrimps can be served with salsa sauce or simply onions.



Hot and Spicy Shrimp Fried Rice      


Ingredients:
3 cups cooked rice
1 egg, beaten
2 cloves garlic, minced
2 stalks green onions, chopped (separate the white part)
20-25 pcs. shrimps, peeled and cut into half lengthwise
½ chicken breast, sliced into strips
Light soy sauce, to taste
½ cup chopped carrots
2 tbsp. tomato paste
1 tbsp. hot sauce
1/4 tsp. Black pepper powder
Salt and pepper to taste
3 tbsp. cooking oil
Cooking spray

Directions:
1. Heat oil in a wok. Add and cook the egg until lightly brown.
Flip to cook the opposite side.
Transfer into a flat dish or chopping board, roll and cut thinly. Set aside.
2. Add the shrimp and mushrooms into the remaining oil, stir for a minute then add the garlic and onions,
stir for few seconds then add the mixed vegetables.
3. Add the rice. Stir to blend well. Add the sauces.
4. Season with salt and pepper, continue stirring until the rice is heated through.
5. Turn off the heat and add the chopped green onions and the cooked egg.
Stir to distribute all the ingredients evenly.

Tips on Cooking Fried Rice
1. WOK is the best tool to fry the rice, if you don’t have it, then its okay, it still manageable though tricky.
2. COLD and DRY cooked rice works well, it prevent the rice from clumping.
One night old is the best. If you don’t have it, then you can refrigerate the warm rice for an hour.
3. USED OIL from previously fried meat is good to fry the rice, not the dark one of course.
The taste of the meat will remain on the oil, hence it will be a nice contribution to the fried rice’s taste.
If you don’t have it, then try using butter. (note: if you want to use butter, then use ordinary pan instead of wok)
4. HIGH HEAT, always make sure that the wok is really hot before starting to cook,
aside from preventing the rice to stick, it will also prevent the meat or seafoods to be juicy.
5. DON’T MASH the rice to separate the grains, it will destroy it’s texture and you might break it.
Use your hand to separate the grains, it will make your fried rice looks perfect.


Shrimp and Sausage Jambalaya







INGREDIENTS:
1 tablespoon vegetable oil 8 ounces smoked Andouille sausage, or other smoked sausage, sliced into bite-sized chucks 2 medium bell peppers, seeded and chopped 1 medium onion, chopped 1 small jalapeno pepper, seeded and chopped 1 tablespoon minced garlic 2 cups chicken broth 1 cup uncooked long-grain white rice 2 teaspoon paprika ½ teaspoon dried basil ½ teaspoon black pepper ½ teaspoon dried thyme 1/8 teaspoon ground cayenne pepper, to taste 1 tablespoon vegetable oil 1 pound raw shrimp, peeled and deveined Hot pepper sauce, to taste DIRECTIONS:
1.In a large pot over medium heat, add the oil and cook the sausage, peppers, onion, jalapeno, and garlic until tender.
2.Add the chicken broth, rice, paprika, dried basil, pepper, thyme, and cayenne to the pot. Bring to a boil, reduce heat and simmer for 20 to 25 minutes or until rice is tender.
3.In a separate skillet, heat 1 tablespoon oil and cook the shrimp until pink and opaque, about 3 to 4 minutes. Add to the jambalaya and serve with hot pepper sauce to taste..


Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)


 This is a 'Caldo' or soup made with Shrimp and Octopus.
 This is for all the Mexican and seafood lovers.
 This soup can be eaten with Tortillas or Tostadas."





Ingredients
2 quarts water
2 pounds octopus, cut into 1 inch pieces
1 tablespoon vegetable oil
1 cup diced carrots
1 cup diced celery
2 cups cubed potatoes
1/2 cup crushed dry pasilla chile peppers
1/2 cup chopped onion, or to taste
1 cup diced tomato
1 1/2 pounds large shrimp in shells
1 cup fresh corn kernels (optional)
salt to taste
Directions
1.Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
2.While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
3.When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes. Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.


Chicken Shrimp and Lamb Sausage Jambalaya


 Makes 6 servings, but can easily be doubled




INGREDIENTS

2 Tbsp. Olive Oil divided
1 cellar onion (chopped)
2 cloves garlic, finely chopped
1 sweet red pepper, seeded and diced
1 sweet yellow pepper, seeded and diced use green peppers
2 stalks celery, sliced
1 1/2 lbs boneless, skinless chicken breasts cut into 1 1/2 ” cubes OR use thighs & drumsticks
2 tomatoes, peeled, seeded and diced
1 1/2 cups long grain brown or white rice
1/2 cup tomato juice or tomato puree
2 1/2 cups homemade chicken stock or water- or use low sodium chicken stock if in a pinch
1/2 tsp. hot red pepper suace
1 tsp. salt
1/4 tsp pepper
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. cayenne, optional
1 lb. Lamb Sausage
1/4 lb. medium shrimp, cleaned and butterflied- optional
2 green oninos, thinly sliced on diagonal


METHOD:
1) Heat 1 tbsp. oil in large deep ovenproof skillet on medium heat. Add onion and garlic and cook gently for 3-5 minutes or until tender. Add sweet peppers & celery. Cook for 5 minutes
2)Heat remaining oil in pan. Pat chicken dry and cook on medium-high heat for a few minutes, stirring, until pieces brown on all sides.
3)Return vegetables to pan. Stir in tomoatoes and rice. Cook, stirring, for 3 minutes
4)Meanwhile combine tomato juice, stock, hot pepper sauce, & all seasonings. Stir Well
5) Bake Sausage in Oven until cooked throughout OR pan fry separately. Drain and cut into bite size pieces to be added to rice mixture
6)Add liquid to pan & bring to a boil. Reduce heat, cover and bake in a preheated 350 degree F oven for 30-35 minutes, or until liquid is absorbed and rice is tender.
7) Add shrimp, cover and bake for 5-10 minutes longer, or until shrimp are opaque and curled. Sprinkle with green onions




Baked Three-Cheese Pasta with Parsley Pesto and Shrimp


 
This triple cheese dish is hearty, flavorful and comforting, all in one grown-up package. 

Ingredients

Serves: 12 ounces cavatappi 1 pound large shrimp, peeled and deveined 4 tablespoons butter, divided 2 tablespoons all-purpose flour 2 cups milk, heated fine sea salt freshly ground white pepper 1/2 teaspoon hot paprika 1 cup grated Fontina 1 cup grated Gruyère 1 cup grated Parmesan plus 1/4 cup for topping 1/4 cup parsley pesto, recipe follows 1/4 cup breadcrumbs chopped parsley, for garnish

Directions

Preheat oven to 375 degrees F.

Cook cavatappi according to package directions in liberally salted water. Cut shrimp into bite-size chunks.

Melt 2 tablespoons butter in a saucepan over medium heat.
Add flour and cook, stirring constantly, until thick roux forms, about 2 minutes.
Whisk in hot milk and cook, constantly whisking, until thickened, about 4 minutes.
Season with salt, pepper, and paprika.
Mix in cheeses and pesto.
Combine with cooked pasta and shrimp.

Spread mixture in a 2-quart baking dish.
Sprinkle top with breadcrumbs and 1/4 cup Parmesan.
Melt remaining butter and drizzle over top. Bake for 30 minutes until bubbling.
To brown top, set under broiler for no more than 5 minutes.
Garnish with chopped parsley.

Parsley Pesto

1 bunch parsley, stems removed

1/2 cup walnuts

1/2 cup olive oil

coarse sea salt

Add parsley and walnuts to a food processor and pulse until thoroughly combined.
Drizzle in oil and process until smooth.
Season with salt.
Leftover pesto can be stored in a tightly sealed container in the refrigerator for up to 1 month or frozen in a resealable plastic bag. Yield: 1 cup.










Easy Shrimp Cakes


 This is an Easy Shrimp Cake recipe. It’s great for an appetizer or even main course.




INGREDIENTS

¼ cup mayonnaise 1 large egg 1 tablespoon Worcestershire sauce 2 teaspoons Dijon mustard ¼ cup minced fresh Italian parsley 2 tablespoons Old Bay seasoning 2 cups buttery crackers (Ritz), crushed into fine crumbs 2 pounds frozen peeled and cooked shrimp, thawed ½ cup (1 stick) melted butter


DIRECTIONS:
1.Preheat oven to 375 degrees F.
2.In food processor, add half the shrimp and pulse until finely chopped. Add the other half and do the same.
3.In a large bowl, whisk together the mayo, egg, Worcestershire, mustard, parsley, Old Bay, and ½ cup of the cracker crumbs.
Add the chopped shrimp and stir.
Form into cakes about ½ inch thick and 2 inches in diameter.
4.Dip the cakes into the cracker crumbs and place on a baking sheet lined with aluminum foil.
Brush the cakes with butter and bake in a preheated oven until golden brown, about 12 to 15 minutes.
Turn half way through and brush with butter.
Serve with Mustard Yogurt Sauce:
In a food processor combine 2 cups plain yogurt, 1 cup Dijon Mustard,1 teaspoon white pepper and 6 scallions, minced. Blend well.