Tag: shrimp recipe

Fast, Flavorful, and Fiery: Sweet and Spicy Shrimp on the Grill

When warm weather arrives and the air fills with the aroma of sizzling food, there’s nothing quite as satisfying as a recipe that’s quick, flavorful, and visually appealing. These Sweet and Spicy Shrimp Skewers fit the bill perfectly. With only seven simple ingredients, you can create a dish that bursts with bold flavor, showcases bright colors, and delivers that irresistible char-grilled taste. Whether you’re planning a casual weeknight dinner, a laid-back weekend cookout, or a summer party with friends, this recipe from Louisiana Cookin is sure to win over seafood lovers.

The beauty of this dish is in its balance—sweet, juicy pineapple and naturally sweet cherry tomatoes pair perfectly with shrimp, while a glaze of Louisiana cane syrup, Creole mustard, and hot sauce adds a sweet-heat kick. The result? Tender, smoky shrimp with a tangy-spicy glaze that keeps you reaching for “just one more skewer.”

Ingredients:

Directions:

  1. 1. Spray your grill rack with a nonflammable cooking spray to help prevent sticking. Preheat your grill to 350°F for even cooking. If using charcoal, allow the coals to burn down until covered with a thin layer of gray ash before cooking.
  2. 2. In a small mixing bowl, whisk together the cane syrup, Creole mustard, hot sauce, and olive oil until smooth and fully blended. This will be your sweet-and-spicy glaze. Set aside.
  3. 3. Thread the shrimp, cherry tomatoes, and pineapple chunks alternately onto skewers, creating a colorful pattern. Be sure to leave a little space between each piece so they cook evenly.
  4. 4. Place the skewers directly on the grill. Cook for about 2 to 3 minutes per side, turning once, until the shrimp turn pink and slightly opaque, and the tomatoes and pineapple have light grill marks.
  5. 5. Remove from heat and immediately brush each skewer with the prepared glaze. Serve while warm for the best flavor and texture.

Side Dish Suggestions:

These Sweet and Spicy Shrimp Skewers can stand alone as the main attraction, but pairing them with complementary sides creates a complete meal. Try serving them with:

This recipe’s success lies in the simple but strategic combination of flavors working in perfect harmony. The cane syrup brings a deep, molasses-like sweetness that pairs naturally with fresh, tender shellfish. Creole mustard adds tang and texture, while the hot sauce cuts through the richness with just enough spice to wake up your taste buds and keep you reaching for more. The pineapple caramelizes beautifully on the grill, intensifying its natural sweetness, while the cherry tomatoes soften into juicy, flavor-packed bursts. Together, these ingredients create a balanced, satisfying bite every single time. If you’ve been looking for a reason to dust off your grill and embrace the season, this is it. The next time you’re in the mood for shrimp, pineapple, and a glaze that hits every note—sweet, tangy, spicy, and savory—make these skewers the star of your menu.

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One-Pan Creole Garlic Noodles with Shrimp

When you’re craving something rich, garlicky, and packed with bold Louisiana flavors, this recipe for Creole Garlic Noodles with Shrimp from Louisiana Cookin is the dish that delivers on all fronts. This recipe brings together the depth of savory seafood with the creamy richness of garlic butter noodles, elevated by a kick of Creole seasoning. Whether you’re serving it for a special family dinner or impressing guests at a casual gathering, this dish offers a fusion of Asian and Southern coastal cuisines that’s both comforting and exciting.

Ingredients:

Directions:

  1. In a small bowl, combine softened butter with your favorite Creole seasoning until fully mixed. Set it aside to infuse.
  2. Using kitchen shears, snip off the front half of the shrimp’s head just past the eyes. Then, with a serrated knife, carefully cut along the back of each shrimp through the shell, being mindful not to slice all the way through the legs. Open the shrimp up butterfly-style, clean out the vein, and arrange them on a baking tray.
  3. Spoon a small amount of Creole butter over each prepared shrimp. Place the tray in the refrigerator to chill until you’re nearly ready to broil them. Meanwhile, preheat your oven broiler to high.
  4. Bring a large pot of water to a boil, season it generously with salt, and cook your pasta until al dente. Reserve at least 2 cups of the starchy pasta water before draining. If you’re using fresh pasta, wait to cook it until your sauce is nearly done.
  5. In a wide skillet or sauté pan, melt ¼ cup of Creole butter along with 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until the garlic becomes fragrant and just begins to brown, usually about 4 minutes.
  6. Stir in about ½ cup of the reserved pasta water, followed by the fish sauce, soy sauce, oyster sauce, and black pepper. Mix well to incorporate. Add the drained pasta and stir thoroughly. Gradually add more pasta water, a little at a time, stirring constantly until the sauce coats the noodles and reaches a luscious, glossy consistency.
  7. While the noodles are finishing, remove the shrimp from the fridge and place the tray under the broiler on the top rack. Broil for 2–3 minutes, just long enough to caramelize the butter and lightly char the shrimp for maximum flavor.
  8.  Plate your garlic noodles, then top each serving with a few broiled shrimp. Garnish with sliced green onions and a generous squeeze of lemon juice from fresh wedges.

 Perfect Pairings: What to Serve on the Side

To round out this flavor-packed meal, consider serving it with:

Creole Garlic Noodles with Shrimp is one of those rare dishes that manages to be both elegant and hearty. It’s indulgent without being fussy, spicy without overwhelming the palate, and familiar yet fresh. The combination of umami-packed sauces, roasted shrimp, and aromatic garlic will satisfy any seafood or noodle lover. Best of all, it comes together in under an hour, making it a practical choice for weeknight dinners or special weekend meals.

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Homemade Shrimp Étouffée

A year-round culinary staple in the South is a freshly-prepared bowl of shrimp étouffée, and whether you’re enjoying it on a Friday afternoon during Lent or surrounded by guests at a Saturday night dinner table, the delicious tastes and accompanying aroma of a classically cajun serving of shrimp étouffée are always appreciated. Thanks to this tried-and-true shrimp étouffée recipe from Little Spice Jar that features the authentic addition of homemade roux and shrimp stock, you’ll be all set to enjoy this culinary staple of the south.

Ingredients

2 pounds of fresh shrimp, peeled

Homemade stovetop roux

1.5 tablespoons of cold butter

1 large onion, minced

2 green bell peppers, minced

2 large celery ribs, minced

3-5 sprigs of fresh parsley and thyme

5-6 cloves of garlic, chopped

5 bay leaves

Tabasco hot sauce, to taste

2 tablespoons of cajun seasoning

Peppercorns & salt

Recipe

Shrimp Stock

  1. While you’re more than welcome to use store-bought seafood stock for this recipe, it’s certainly elated by preparing your own stock with the discarded shells of the shrimp you’ve peeled for the étouffée. To make the stock, simply combine the shells of at least 2 pounds of shrimp with 3 cups of water, a few sprigs of parsley, a few sprigs of fresh thyme, 2 cloves of garlic, a few peppercorns, and a sprinkle of salt.
  2. Combine the above ingredients in a large stockpot, letting it all simmer for 30-45 minutes. Strain the contents, and you’re set!

Stovetop Roux

  1. The roux is the heart and soul of any proper étouffée or gumbo recipe, and though it’s slightly intimidating at first, it can truly make-or-break your meal if done correctly. For this meal, start by heating a “high heat oil” such as peanut, corn, or vegetable oil or butter in your heavy bottom pot and add in your flour, whisking it until all lumps have been worked out.
  2. From here on out, it’s 22-27 minutes of constant stirring. In the beginning four minutes, you’ll begin to see a blond roux, which is used for béchamel sauces transition into a slightly colorful roux at the five-minute mark. At this point, it’ll be akin to a cream color.
  3. At about 10 minutes of stirring, the roux reaches a color that is similar to light almond butter as it begins to smell like buttered popcorn to some people.
  4. At about 15-22 minutes is when the roux begins to retain the color of peanut butter, and many cooking an étouffée will make the mistake of stopping here as this type of roux will still retain ample thickening qualities, but a darker roux is needed in this case.
  5. Within the 23-37 minute mark is what this recipe’s author calls the “magic spot” with the roux showing a deep brown coloration with a slight red undertone. While it’s possible to continue cooking until the 28-34 minute mark and make what’s called a “black roux,” you often run the risk of burning your roux, and as any cajun chef who makes their roux by hand can agree, you don’t want to start the process over again.

Shrimp Étouffée

  1. To transition into the cooking of the actual étouffée, you’ll pour in your Cajun and Creole “holy trinity,” which is your minced onions, bell peppers, and celery into the heavy pot with your roux. Stir it all together and add in your garlic to simmer for about 30 seconds.
  2. Add in your shrimp stock, cajun seasonings, dashes of Tabasco sauce, and bay leaves. Stir it all together, making sure that you carefully submerge the bay leaves so as to not break them up in the étouffée, and bring this all to a boil. After it reaches a proper boil, lower your heat to low and allow the étouffée to simmer for just about 15 minutes.
  3. Next, you’ll add your peeled shrimp into the pot and cook for an additional 3-5 minutes. At this point, when the shrimp is cooked your étouffée is officially “done,” but it definitely benefits from simmering in the pot on low for at least 10-20 minutes as you prepare the side dishes, salad, and shrimp étouffée’s partner in crime, the potato salad.
  4. Before you’re ready to serve, turn off the heat and add in a knob of cold butter so as to help thicken up the étouffée after the flour in your homemade roux has come to lose its thickening capabilities in becoming a darker roux. The cold butter in the hot liquid of the étouffée helps to thicken the dish while also adding an appreciated hint of creaminess.

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One of a Kind Shrimp Etouffee Recipe

 

This Shrimp Etouffee dish may not be the simplest or easiest recipe you come across but it is oh so enjoyable. As stated in the original recipe which can be found here, this is a “Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste.” We couldn’t have put it better ourselves.

So save this one for a beautiful Saturday or Sunday afternoon and surprise the whole family with this hearty dish!

Ingredients

  • 2tablespoon canola oil
  • ¼cup flour
  • 2Tablespoons butter
  • ½cup green bell pepper diced
  • ½medium onion diced
  • 1/3cup chopped celery (about 1-2 sticks)
  • 2teaspoons minced garlic
  • 1teaspoons thyme fresh or dried
  • 1bay leaf
  • 1cup chopped tomatoes
  • 2teaspoons Creole seasoning
  • ½teaspoon smoked paprika
  • 1teaspoon Worcestershire sauce
  • 2cups Shrimp stock (sub with water)
  • 1pound shrimp (peeled and deveined) reserve shrimp shells
  • 2-3Tablespoons chopped parsley
  • 2green onions chopped
  • 1 teaspoon Hot sauce optional

Instructions

Shrimp Stock

  1. Add a teaspoon or 2 of butter or oil to a sauce pan or skillet. Then throw in shrimp shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme.  Saute for about 5 -7 minutes, stirring constantly, to prevent any burns.    Add about 5 cups of water to it.
  2. Bring to a boil, lower heat and let it simmer for 20 minutes
  3. Remove from heat and strain using a sieve. Set stock aside.

Etouffee

  1. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
  2. Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color.  Don’t walk away from the stove during this process. It might burn.
  3. Add the onion, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
  4. Then add, garlic, thyme and bay leaf – continue stirring about 2 minutes.
  5. Next throw in about 1 cup chopped tomatoes, worcheshire sauce, paprika and creole seasoning and let it cook for 5 minutes.
  6. Gradually pour in about 2 cups of shrimp stock, bring to a boil and let it simmer .Add the shrimp, simmer for 5 more minutes. Or you may season the shrimp with creole seasoning, saute for about 5 minutes. Then throw it in at the last minute. You’ve got two options here – both work.
  7. Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt.
  8. Stir in, green onions, and chopped parsley.
  9. Serve over hot cooked rice.

Recipe Notes

  • Comparable to Gumbo and Jambalaya. Made with Southern holy trinity and the roux is not as dark as the gumbo.