Time 20m Yield 4 servings Number Of Ingredients 11 Steps:
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired. Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g
Time 10m Yield 4 Number Of Ingredients 9 Steps:
Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat. Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.
Time 30m Yield 8 servings. Number Of Ingredients 10 Steps:
In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.
Time 1h5m Yield 24 balls Number Of Ingredients 11 Steps:
Cook parsley in green onions in melted butter for a minute; blend in flour until fully incorporated. Stir in milk, salt and hot pepper sauce. Cook until thickened, stirring constantly. Remove from heat and stir in minced shrimp. Shape into balls, using one tablespoon mixture per ball. Beat eggs until well mixed; dip balls into bread crumbs, then egg, then in crumbs again. Chill 30 minutes. Heat oil to 350°F. Fry 4 balls at a time until golden brown, about 2 or 3 minutes. Keep warm in low oven on paper towel lined plate; repeat with remaining balls.
Time 10m Yield 16 serving(s) Number Of Ingredients 8 Steps:
Combine dry ingredients in a bowl. Add egg, juice and pepper. Stir in onions. Drop by teaspoonsful into hot (350F) oil. Fry approx. 5 minutes. Drain well on paper towels.
Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
In a 2-1/2-qt. microwave-safe dish, combine onion and oil. Cover and microwave on high for 1-3 minutes. Stir in green onions and celery; cover and cook 1-2 minutes longer. Add the potatoes, salt, Cajun seasoning and pepper. , Cover and cook for 7-9 minutes or until potatoes are nearly tender. Stir in shrimp and bacon. Cover and cook on high for 3-1/2 minutes or until shrimp is pink and potatoes are tender.
More about “cajun shrimp balls recipes”
Time 3h Yield 12 Number Of Ingredients 13 Steps:
Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, Cajun seasoning, cayenne pepper, and red pepper flakes; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Drain and discard any excess grease. Set aside. Mix cream cheese, liquid smoke, and lemon juice in a large bowl. Stir in the shrimp and 1/2 cup of pecans, mixing until evenly distributed. Roll the mixture into a ball. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes. Mix the parsley with the remaining 1/2 cup of pecans in a bowl. Roll the cheese ball in the parsley mixture until the ball is covered. Cover and refrigerate the cheese ball until completely firm, about 2 hours.
