Tag: shrimp recipes

Shrimp Risotto with a Lemon Zest and Herb Infusion

Shrimp Risotto is a luxurious and comforting dish that combines the creamy texture of Arborio rice with the fresh flavors of succulent shrimp, fresh herbs, and a hint of lemon. Perfect for a special occasion or a cozy night in, this dish is sure to impress with its rich taste and elegant presentation. Whether you’re a seasoned chef or a home cook looking to try something new, this recipe is both approachable and rewarding. The key to a perfect risotto lies in the careful cooking process, which allows the rice to release its starches, creating a velvety texture that pairs beautifully with the sweet and briny shrimp. Let’s dive into this recipe for Shrimp Risotto from Louisiana Cookin that’s both creamy and flavorful.

Ingredients:

  • 1 pound large shrimp, peeled and deveined (tails left on)
  • 4 cups seafood stock, thawed and heated
  • 1 cup Arborio rice or another short-grain white rice
  • 2 cups sweet onion, finely chopped (about 1 large onion)
  • 1 cup freshly grated Parmesan cheese
  • ⅓ cup crème fraîche
  • 1 cup dry white wine
  • 1 teaspoon fresh thyme, minced
  • ½ teaspoon lemon zest
  • 2 tablespoons unsalted butter
  • 1 ⅓ teaspoons Creole seasoning, divided
  • 1 teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • Lemon slices, for serving
  • Garnish: shaved Parmesan cheese, fresh thyme

Directions:

  1. Begin by melting the unsalted butter in an enamel-coated cast-iron Dutch oven or a sturdy saucepan over medium heat. Once the butter is melted and bubbling, add the finely chopped sweet onion, kosher salt, and ⅔ teaspoon of the Creole seasoning. Cook the mixture, stirring frequently, until the onions become soft and translucent, which should take about 6 minutes. The salt helps to draw out the moisture from the onions, enhancing their sweetness and flavor.
  2. Next, add the Arborio rice to the pot. Stir it occasionally to ensure that the rice grains are evenly coated with the butter and seasoning. Cook the rice until it begins to release a nutty aroma and appears slightly toasted, which usually takes about 3 minutes. This step is crucial as it helps to develop the rich flavor of the risotto.
  3. Pour in the dry white wine and stir frequently, allowing the liquid to absorb almost completely. The wine not only adds depth to the flavor but also deglazes the pan, lifting any flavorful bits stuck to the bottom. This step should take around 2 minutes as the alcohol evaporates, leaving behind a delightful complexity.
  4. Now, start incorporating the heated seafood stock, one cup at a time. Each addition should be stirred frequently until the liquid is mostly absorbed before adding the next. This gradual process is essential for achieving the creamy texture of risotto. The stock should be kept warm throughout to maintain a consistent cooking temperature. After the final cup of stock is added, continue to stir until about half of the liquid has been absorbed, approximately 5 to 7 minutes.
  5. Once the risotto has reached the desired consistency, stir in the freshly grated Parmesan cheese, crème fraîche, minced thyme, lemon zest, and ground black pepper. These ingredients add richness, freshness, and a touch of tanginess to the dish. Stir gently to combine and let the risotto rest while you prepare the shrimp.
  6. In a large skillet, heat the olive oil over medium-high heat. Season the shrimp with the remaining teaspoon of Creole seasoning, ensuring they are evenly coated. Add the shrimp to the skillet in a single layer. Cook them for 5 to 7 minutes, turning occasionally, until they turn pink and firm. Be careful not to overcook the shrimp, as they can become tough and rubbery.
  7. To serve, spoon the creamy risotto onto plates and top with the cooked shrimp. Garnish with lemon slices, shaved Parmesan cheese, and fresh thyme leaves if desired. The lemon slices add a bright, citrusy note that complements the richness of the dish.

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Coastal Delight: Homemade Stovetop Shrimp Boil

There’s something inherently charming about a seafood boil. It’s a meal that brings together a delightful array of flavors, all in one pot, making it an ideal choice for a casual yet special dinner for two. Today, we’re diving into a stovetop shrimp boil recipe that is not only easy to prepare but also a burst of deliciousness. Accompanied by a rich and tangy Crawfish Dip, this delicious recipe for a Stovetop Shrimp Boil from Louisiana Cookin promises a culinary experience that will transport you to the coastal shores.

Ingredients for Stovetop Shrimp Boil:

Directions:

  1. Prepare the Stockpot: Begin by lining a large stockpot with a steamer basket and filling it with 1 gallon of cold water. Place the pot over high heat and bring the water to a rolling boil.
  2. Season the Water: Add the liquid seafood boil, the Slap Ya Mama Seafood Boil seasoning, garlic heads, and bay leaves to the boiling water. Squeeze the lemon halves into the pot, dropping the hulls in afterward for added zest.
  3. Initial Cooking: Once the water returns to a boil, add the halved red potatoes and the quartered sweet onion. Let them cook, stirring occasionally, for about 10 to 15 minutes, until the potatoes are halfway done.
  4. Add the Corn: Introduce the halved ears of corn to the pot and cook for an additional 3 minutes.
  5. Cook the Shrimp: Gently add the shrimp to the pot, ensuring they are fully submerged in the boiling liquid. Cover the pot, reduce the heat to medium, and cook until the shrimp turn pink and firm, and the shells start to peel away from the meat. This should take about 5 to 10 minutes.
  6. Serve: Drain the water from the pot and serve the shrimp boil immediately. Pair it with the delicious Crawfish Dip for an enhanced flavor experience.
  7. For the Crawfish Dip, you’ll combine the following ingredients:
  1. Combine Ingredients: In a large bowl, mix together the mayonnaise, minced yellow onion, Cajun seasoning, ground black pepper, Worcestershire sauce, yellow mustard, grated garlic, fermented crab paste, hot sauce, and the juice of one lemon.
  2. Mix and Chill: Whisk all the ingredients until they are well combined. Cover the bowl and refrigerate the dip for up to a week. Serve chilled alongside your shrimp boil.

Side Dish Suggestions:

To create a well-rounded meal, consider serving your stovetop shrimp boil with a variety of side dishes. Here are some suggestions:

  • Coleslaw: A creamy coleslaw with a tangy vinaigrette can add a refreshing crunch to your meal.
  • Garlic Bread: Warm, buttery garlic bread is perfect for soaking up the flavorful juices from the shrimp boil.
  • Green Salad: A simple green salad with a light dressing can balance the richness of the shrimp and dip.
  • Grilled Vegetables: Seasoned and grilled vegetables like zucchini, bell peppers, and asparagus can add a smoky flavor to your meal.

A stovetop shrimp boil s a delightful way to enjoy a seafood feast at home. It’s a simple yet flavorful dish that brings together the best of seafood, vegetables, and robust seasonings in one pot. The accompanying Crawfish Dip adds an extra layer of richness, making every bite a burst of flavor. Whether it’s a romantic dinner or a special meal to share with a loved one, this shrimp boil recipe is sure to impress.

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Autumn Eats: Embrace the Season with Shrimp Soup

Autumn is a season of transition, as we bid farewell to the sizzling days of summer and welcome the crisp, cool embrace of fall. It’s a time when nature’s bounty is at its peak, and we can savor the delightful flavors that come with it. One such delicacy that shines in early autumn is the white shrimp. These tasty crustaceans are celebrated for their sweet flavor and tender texture, making them a perfect choice for a heartwarming dish that eases you into the cozier months. Today, we’re bringing you a recipe that’s bound to become a fall favorite – Autumn Shrimp Soup, courtesy of Louisiana Cookin.

Ingredients for Shrimp Soup:

Directions for Shrimp Soup:

  1. Begin by heating 2 tablespoons of butter and fresh lemon juice in a Dutch oven over medium heat. Add your peeled and deveined shrimp to the pot and cook them until they turn pink and firm, which should take about 3 minutes. Once they’re cooked to perfection, transfer the shrimp to a warm plate using a slotted spoon.
  2. In the same pot, add the remaining 2 tablespoons of butter. Throw in your diced celery and carrots, allowing them to cook for about 2 minutes, stirring occasionally. Then, add the sweet yellow onions, cooking for an additional 4 minutes until they become soft and translucent. Now, it’s time to introduce the fresh yellow corn and minced garlic. Cook for 1 more minute, giving an occasional stir to blend the flavors.
  3. Sprinkle in the all-purpose flour and continue to cook for 2 minutes, stirring constantly. Stir in the dry white wine and scrape up all those wonderful browned bits from the bottom of the pot with a wooden spoon. Gradually add the seafood stock, stirring until everything is beautifully combined. Bring this aromatic mixture to a boil.
  4. Now, it’s time to incorporate the hearty components of this soup. Add the diced russet potatoes, drained diced tomatoes, salt, black pepper, and a touch of crushed red pepper. Let it all simmer until the potatoes reach a delightful tenderness, which should take approximately 15 minutes.
  5. Lower the heat to medium-low and return the cooked shrimp to the pot, allowing them to simmer until they’re heated through – this will take about 5 minutes. Your Autumn Shrimp Soup is now ready to be enjoyed.

As the autumn season unfolds and the evenings grow cooler, there’s nothing quite like savoring a warm, hearty bowl of Autumn Shrimp Soup. This dish combines the sweet and tender nature of Louisiana shrimp with the rich flavors of fall, creating a comforting and satisfying meal that you’ll want to enjoy over and over again.So, roll up your sleeves, gather your ingredients, and treat yourself to this delightful fall twist on a classic. With these step-by-step instructions, you’re well on your way to a flavorful autumn experience. Embrace the changing seasons with a bowl of our homemade Autumn Shrimp Soup – it’s a culinary journey you won’t want to miss. Happy cooking!

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Lemon Garlic Shrimp

Delish.com is well known for sharing some of the most tasty and popular recipes that are searched for on the internet. Which is why is it no surprise when the Lemon Garlic Shrimp recipe is featured on their website. This recipe is not only appetizing and easy on the taste buds, it also takes less than 30 minutes to prepare and cook. The full recipe, with pictures and video included, can be found here.

INGREDIENTS

2 tbsp. butter, divided

1 tbsp. extra-virgin olive oil

1 lb. medium shrimp, peeled and deveined

3 cloves garlic, minced

1 tsp. crushed red pepper flakes

Juice of 1 lemon

2 tbsp. dry white wine (or water)

Freshly chopped parsley, for garnish

DIRECTIONS

  1. In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp, garlic, and crushed red pepper flakes and cook until shrimp is pink, 3 minutes.
  2. Remove from heat and stir in remaining tablespoon butter, lemon juice, white wine, and parsley.
  3. Serve

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Healthy Shrimp Stir-Fry

 

The New Year is here, and for those of us who are working towards eating healthy, we have the perfect shrimp stir-fry for you. This recipe, which is only 334 calories per serving, only takes 30 minutes to prepare and cook. So not only is it healthy, but it’s a great meal if you are on the go. For a full list of nutrition info and a video of how to cook this recipe, you can click here.

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 pounds jumbo shrimp, peeled and deveined, tails on
  • 4 cloves garlic, minced
  • 2 large zucchini, diced
  • 2 large ears of corn, kernels removed
  • 3/4 cup red grape tomatoes, sliced in half lengthwise
  • 3/4 cup yellow grape tomatoes, sliced in half lengthwise
  • Salt and freshly ground black pepper
  • 12 to 18 fresh basil leaves, cut in chiffonade
  • Parmesan shavings
  • Juice of 1 lemon
  • Rice or pasta, for serving, optional

Directions:

Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then sauté until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.

Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.

Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it’s all combined and hot. Then pour it onto a big platter.

Sprinkle on the fresh basil and some Parmesan shavings then … this is the best part … squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

You can serve this with rice, with pasta or it’s just perfect on its own.