Time 35m Yield 6 servings. Number Of Ingredients 14 Steps:
In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes. , Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.
Time 10m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.
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 40m Yield 8-10 serving(s) Number Of Ingredients 13 Steps:
In a large skillet, melt the butter over low heat; stir in all the ingredients except the shrimp and cook for about 20 minutes. Increase the heat to medium and stir in the shrimp and cook until opaque, about 8 to 10 minutes. Serve with French bread.
More about “shrimp acadian recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
The shrimp should be of a size to number 30-35 per pound. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stir- ring and turning to coat well with the seasoned Butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table.
