Looking for shrimp recipe?

[Micki]

I lived in Baton Rouge for several years and the way they cook shrimp is;

Boil a bag of Zatarains crab boil-it coms in a box and inside is a mesh bag o herbs and spice. Boil the bag for at least ten minute so that it flavors the water. Iusually add some lemon slices as well. Add the shrimp and cook until pink, about 5 minutes. Remove from heat and let cool. Real cajuns tear opent the spice bag and distribut it over the shrimp. Make a nice spicy cocktail sauce, peel and enjoy. I hope this was the spicy shrimp you were thinking of. Good Luck! http://www.cookinglight.com/bbs/wink.gif

[Deanna]

How about the Barbecue Shrimp recipe from Cooking Light? Darn I'm at work (taking a little cheater break) but I'm sure somebody has it...if not, I'll look tonite at home. I'm sure I've got it there.

[Gail]

I've got one recipe which is delicious but will probably make your arteries harden just reading the ingredients (if you want it, I'll post it) and a second also good recipe I got from Epicurious which as I recall is slightly less sinful. Both would meet your requirements. But, before I go that route, check out "cajun shrimp" under CL's recipe index. There's a recipe there (considerably different from either of mine-- definitely healthier!)

Deanna, stop following me!!

[This message has been edited by Gail (edited 06-22-2000).]

[TraceyK]

I think I'll help Deanna out!

Barbecue Shrimp

Tips:
The peels are left on the shrimp so they
can add flavor to the lush, buttery-peppery
sauce.
Look for bottles of hot pepper sauce near
the ketchup and steak sauces in your
supermarket.
Dried bay leaves add a woodsy flavor to
dishes. Always remove bay leaves before
serving your dish.
To get rid of any garlic smell on your
hands, rub them with lemon and salt; then
wash as usual. Or to save time, substitute
1-1/2 teaspoons bottled minced garlic for
the 3 minced cloves.
When choosing shrimp, pick those with
firm shells; they should smell of salt water
(no strong fishy odor) and should be plump.
To store uncooked shrimp, rinse under cold
water and pat dry with paper towels. Cover
and keep in refrigerator for up to 2 days.
A baguette is French bread that's been
formed into a long, narrow loaf. It has a
crisp, brown crust and light, chewy interior
-- perfect for sopping up the sauce in this
dish.


1/2 cup fat-free Caesar dressing
1/3 cup Worcestershire sauce
2 tablespoons butter or stick margarine
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon dried rosemary
1 tablespoon dried thyme
1-1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
5 bay leaves
3 garlic cloves, minced
2 pounds large shrimp
1/3 cup dry white wine
10 (1-ounce) slices French bread baguette
10 lemon wedges


1. Combine the first 11 ingredients in a
large nonstick skillet; bring to a boil. Add
shrimp, and cook 7 minutes, stirring
occasionally. Add wine, and cook 1 minute
or until shrimp are done. Serve with bread
and lemon wedges. Yield: 5 servings
(serving size: 5 ounces shrimp with sauce
and 2 bread slices).

CALORIES 403 (20% from fat); FAT 9.1g
(sat 3.8g, mono 2.4g, poly 1.7g); PROTEIN
34.4g; CARB 41.7g; FIBER 2.8g; CHOL
219mg; IRON 7mg; SODIUM 1,021mg; CALC
211mg

[Deanna]

Tracey: Thanks for the help!

Gail: Watch out! Your being cyber-stalked oooooooooooooooo!

(Of course you know I'm kidding! =^..^=)

[Mel]

Thanks to all of you for the recipes! I REALLY appreciate your input. http://www.cookinglight.com/bbs/smile.gif

[Mel]

Does anyone have a recipe for "spicy shrimp"? This is the name I gave it! I have been to parties and it is served as an appetizer. I believe the shells are still on and the shrimp are in a spicy almost cajun hot sauce?