GULF SHRIMP RECIPES RECIPES
MIRLITON AND GULF SHRIMP CASSEROLE RECIPE | FOOD & WINE
"Mirliton, or chayote squash, tastes like a blend of cucumber and crisp zucchini. Paired with warming Creole seasoning and savory andouille sausage, the tender squash and sweet shrimp bring balancing freshness to this hearty casserole. "I love this dish for two reasons," says 2009 Food & Wine Best New Chef Kelly English, who shared this recipe. "First, the mirliton—or chayote, for those who don't speak Louisiana—is such a specific squash. You can't recreate it with anything else, and it just sings with seafood. Second, it is exactly where both of my parents' families come together in a casserole, at every table for almost every occasion." Chef English's original family recipe included more melted butter; drizzle with a little extra before baking, if desired."
Provided by Kelly English
Categories Casseroles
Total Time 1 hours 50 minutes
Number Of Ingredients 17
Steps:
- Bring 8 cups water and 2 tablespoons salt to a boil in a large saucepan over high. Reduce heat to low. Add mirlitons; cover and cook until tender, about 30 minutes. Fill a large bowl with ice water. Transfer mirlitons to ice water; let cool 5 minutes. Peel mirlitons; remove seeds. Chop mirlitons, and set aside.
- Preheat oven to 350°F. Melt butter in a large Dutch oven over medium-high. Add andouille; cook until browned, 5 to 8 minutes. Using a slotted spoon, remove andouille; set aside. Reduce heat to low. Add mirlitons, onion, bell pepper, celery, Creole seasoning, garlic, and bay leaves. Cook, stirring occasionally, until mixture is very tender, about 25 minutes. Discard bay leaves. Stir in torn bread; cook, stirring constantly, until butter is absorbed, about 1 minute. Remove from heat; stir in andouille, shrimp, scallions, stock, pepper, and remaining 1/4 teaspoon salt. Spoon into a 13- x 9-inch baking dish. Drizzle with additional melted butter, if desired; sprinkle with cheese. Bake in preheated oven until browned, about 20 minutes.?
GULF COAST FRIED SHRIMP RECIPE - FOOD.COM
This is my favorite way to fry shrimp! The recipe comes from The Bubba Gump Shrimp Company Cookbook. The secret ingredient is the Spicy French dressing! Prep time includes chilling time.
Total Time 3 hours 30 minutes
Prep Time 3 hours
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel shrimp, leaving the tails intact; devein.
- Place shrimp in a large shallow bowl.
- Combine eggs, French dressing, lemon juice and onion powder.
- Pour over shrimp, stirring gently to coat.
- Cover and marinate in refrigerator for at least 3 hours, stirring occasionally.
- Pour oil to depth of 2-inches into a dutch oven; heat to 375°F.
- Combine cracker crumbs, crushed cornflakes, and cornmeal.
- Remove shrimp from marinade, discarding marinate.
- Dredge shrimp in cracker mixture and fry a few at a time until golden.
- Drain shrimp on paper towels.
Nutrition Facts : Calories 576.8, FatContent 28.2, SaturatedFatContent 4.7, CholesterolContent 471.8, SodiumContent 2001.2, CarbohydrateContent 38.6, FiberContent 1.6, SugarContent 8, ProteinContent 40.9
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FRESH GULF SHRIMP WITH BARBECUE BUTTER RECIPE | MYRECIPES
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- Reduce heat to medium-low; stir in 1/2 pound Barbecue Butter, 1 piece at a time, and cook, stirring constantly, until thick and creamy. Add parsley. Serve immediately with bread for dipping.
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MIRLITON AND GULF SHRIMP CASSEROLE RECIPE | FOOD & WINE
"Mirliton, or chayote squash, tastes like a blend of cucumber and crisp zucchini. Paired with warming Creole seasoning and savory andouille sausage, the tender squash and sweet shrimp bring balancing freshness to this hearty casserole. "I love this dish for two reasons," says 2009 Food & Wine Best New Chef Kelly English, who shared this recipe. "First, the mirliton—or chayote, for those who don't speak Louisiana—is such a specific squash. You can't recreate it with anything else, and it just sings with seafood. Second, it is exactly where both of my parents' families come together in a casserole, at every table for almost every occasion." Chef English's original family recipe included more melted butter; drizzle with a little extra before baking, if desired."
From foodandwine.com
Total Time 1 hours 50 minutes
Category Casseroles
From foodandwine.com
Total Time 1 hours 50 minutes
Category Casseroles
- Preheat oven to 350°F. Melt butter in a large Dutch oven over medium-high. Add andouille; cook until browned, 5 to 8 minutes. Using a slotted spoon, remove andouille; set aside. Reduce heat to low. Add mirlitons, onion, bell pepper, celery, Creole seasoning, garlic, and bay leaves. Cook, stirring occasionally, until mixture is very tender, about 25 minutes. Discard bay leaves. Stir in torn bread; cook, stirring constantly, until butter is absorbed, about 1 minute. Remove from heat; stir in andouille, shrimp, scallions, stock, pepper, and remaining 1/4 teaspoon salt. Spoon into a 13- x 9-inch baking dish. Drizzle with additional melted butter, if desired; sprinkle with cheese. Bake in preheated oven until browned, about 20 minutes.?
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GULF SHRIMP SCAMPI RECIPE • ROUSES SUPERMARKETS
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PICKLED GULF SHRIMP - THE WASHINGTON POST
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RECIPE IDEAS - PAUL PIAZZA SHRIMP
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