Shrimp Recipes

[Yoyoma1910]

Cajun Drunken Shrimp

30 minutes
serves 6 (or maybe 1-2 Texans)

36 (10 count) head-on shrimp
3 bottles beer (preferably Abita)
1 quart Mississippi consummé (water)
1 lemon, sliced
2 carrots, sliced
1 red bell pepper, sliced
6 new potatoes (red), halved
1 tbsp minced garlic
1 onion, quartered
3 bay leaves
1 tbsp green peppercorns
1 tbsp red peppercorns
salt and cracked black pepper to taste
Louisiana hot sauce to taste
6 sliced 3 inch sections of ears of corn

In a large roasting pan, combine water, lemon and all vegetables except corn. Pour beer in slowly to avaoid undesirable foam and overflow. And all remaining ingredients except shrimp and corn. Place pan on stove, cover and bring to mixture to rolling boil. Reduce heat to simmer, and steam vegetables 15-20 minutes or until potatoes are fork tender. Stir in corn and cook 5 minutes. Add shrimp, stir and cook 3 minutes or until pink and curled. DO NOT OVER COOK. Remove from heat and steep in beer marinade an additional 5-7 minutes. Do not remove cover while steeping.


Done.


Impress your friends with your ability to combination shrimp and beer into something awesome.

[Fisherking]

Too complicated!

Boil Shrimp in Louisiana Crab Boil

peal and eat with your favorite sauce.

[caravel]

Too complicated!

Good food does not come without some effort.

[Fisherking]

Chil, dat is good food!

[Cute Wolf]

fry em on olive oil, and serve with teriyaki sauce

[Yoyoma1910]

Too complicated!

Boil Shrimp in Louisiana Crab Boil

peal and eat with your favorite sauce.

That's what you do with this recipe: Boil shrimp in a mixture of Louisiana Spices (and beer).


Please note, shrimp are a very delicate meat, it is quite easy to overcook or under cook them. Timing and technique are, as they say, everything. If you simply say, "Boil shrimp," Ok, but there's more to boiling a shrimp than simply boiling a shrimp.

[Fragony]

Wouldn't worry about overcooking all too much, meat just gets firmer, same taste more bite. Also hate peeling them, I buy frozen peeled uncooked tiger shrimps at the local toko and they are delicious. Unpeeled is better if you want to suck out the head but that's kinda bleh imho. Linguistines are an exception, but they are a bit expensive

[Fisherking]

Can we switch to Crawdads yet?
Can we huh.

Especially when we got us a real coo...I mean Cajun Cook talking.

[Yoyoma1910]

Wouldn't worry about overcooking all too much, meat just gets firmer, same taste more bite.

By no means of disrespect, I completely disagree. The entire sensual experience of a food must be considered. That's like saying don't mind your pasta, it just gets softer. Furthermore, as shrimp boil longer they began to loose their flavor to the water, and can become rubbery or even mealy.

Can we switch to Crawdads yet?
Can we huh.

Especially when we got us a real coo...I mean Cajun Cook talking.

We certainly can, but first I must insist we cover how to make a proper stock and how to make a roux (type and color depending on the dish).

[Fisherking]

We certainly can, but first I must insist we cover how to make a proper stock and how to make a roux (type and color depending on the dish).

Well by all means, begin.

We’ll even beg if you want.

[caravel]

Wouldn't worry about overcooking all too much

You do need to worry about it unless you're only planning to make stock.

[Fragony]

You do need to worry about it unless you're only planning to make stock.

Mwah, when I make paella for example I make it for two days, obviously needs reheating and they taste just as awesome. I usually grill or BBQ the suckers though and a little bit longer doesn't harm all that much, does matter with soft fishes and squid, but shrimps get more bite, certainly not rubbery

[Subotan]

I thought you weren't meant to reheat rice.

[Strike For The South]

Cajun Drunken Shrimp

30 minutes
serves 6 (or maybe 1-2 Texans)

36 (10 count) head-on shrimp
3 bottles beer (preferably Abita)
1 quart Mississippi consummé (water)
1 lemon, sliced
2 carrots, sliced
1 red bell pepper, sliced
6 new potatoes (red), halved
1 tbsp minced garlic
1 onion, quartered
3 bay leaves
1 tbsp green peppercorns
1 tbsp red peppercorns
salt and cracked black pepper to taste
Louisiana hot sauce to taste
6 sliced 3 inch sections of ears of corn

In a large roasting pan, combine water, lemon and all vegetables except corn. Pour beer in slowly to avaoid undesirable foam and overflow. And all remaining ingredients except shrimp and corn. Place pan on stove, cover and bring to mixture to rolling boil. Reduce heat to simmer, and steam vegetables 15-20 minutes or until potatoes are fork tender. Stir in corn and cook 5 minutes. Add shrimp, stir and cook 3 minutes or until pink and curled. DO NOT OVER COOK. Remove from heat and steep in beer marinade an additional 5-7 minutes. Do not remove cover while steeping.


Done.


Impress your friends with your ability to combination shrimp and beer into something awesome.

I love you