This one is Mel’s favorite. She can’t get enough of this Shrimp Diane. This dish is a mix of butter, garlic, and cayenne pepper which gives it a nice flavor with a little kick. Serve it with a little French bread and you have a very satisfying southern dish.
- 2 pounds medium shrimp with shells
- 7 tablespoons of shrimp stock
- 2/3 teaspoon minced garlic
- 1 and 3/4 sticks unsalted butter
- 1/4 cup finely diced green onions
- 1/2 teaspoon salt
- 1/3-1/2 teaspoon cayenne pepper (to taste)
- 1/3 teaspoon white pepper
- 1/3 teaspoon black pepper
- 1/4 teaspoon basil
- 1/4 teaspoon thyme
- 1/8 teaspoon oregano
- 1/2 pound mushrooms, sliced into thick pieces
- 3 tablespoons finely chopped parsley
- Pasta and French bread (Use your favorite pasta; I use angel hair)
Rinse and peel the shrimp; refrigerate until they are needed. Use shells to make a shrimp stock by boiling them in a pot of water for 45 minutes.
In a large skillet, melt 1 stick of the butter over medium-high heat. When the butter is almost melted, add the green onions, garlic, salt, cayenne, white pepper, black pepper, basil, thyme and oregano; stir the mixture well. Add the shrimp to the mixture and sauté just until the shrimp turn pink, about 1 minute. Be sure to keep mixing the shrimp during this process to cook the shrip evenly.
Add the 4 tablespoons of the stock and the mushrooms; then add the remaining 1/2 stick of butter in small chunks and continue to stir the mixture constantly. Before the butter is completely melted, add the parsley and the remaining 2 tablespoons stock; continue cooking the mixture while stirring until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
Serve over pasta immediately and serve with French bread.
A Rick & Mel Recipe
Shrimp Etouffee is a classic Louisiana stew made with shrimp, Crawfish, or even Crabmeat!
Go into just about any restaurant in New Orleans and you will find this classic dish. The word Etouffee (Ay-2-FAY) translates to smothered, stewed, or braised. Here is my simple recipe that will surely satisfy your taste buds.
- 1/4 Cup Bell Pepper, Finely Chopped
- 4 Tbsp. Unsalted Butter
- 2/3 Cup Onion, Finely Chopped
- 1/4 Cup Celery, Finely Chopped
- 1/4 Cup Flour
- 3/4 Cup fresh Diced Tomatoes
- 1 1/2 Cups Vegetable Stock
- 2 Tbsp. Minced Garlic
- 2 Tbsp. Fresh Thyme
- 2 tsp. Worcestershire Sauce
- 1 tsp. Hot Sauce
- 1/2 Cup Green Onions, thinly sliced
- 4 Tbsp. minced Italian Parsley
- 2-2/1/2 lbs. of Shrimp, Peeled and Deveined
- 3 Tbsp. Unsalted Butter
- Salt and Black Pepper to taste
Season the shrimp with 1 Tbsp. of the Creole Seasoning.
In a large cast iron skillet, melt the butter; add the onions, bell pepper, celery, and sauté until the vegetables are translucent. Whisk in the flour to make a blonde roux, stirring constantly, for about 3-5 minutes. Add the remaining Creole Seasoning. To the mixture, add a small amount of the vegetable stock, stirring well to form a nice paste, gradually add the remaining stock, whisking constantly. Bring the Etouffee mixture to a boil, reduce to a slow simmer. You may need to add little more stock, but the Etouffee mixture should be the consistency of gravy, not too thick or thin.
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne to the Etouffee mixture and simmer for 20-30 minutes.
Add the shrimp, green onions, parsley, and simmer for an additional 10 minutes or until the shrimp are cooked all the way through. Stir in the 3 Tbsp. butter, and adjust the seasonings to your taste.
Serve over Rice with some French bread on the side.
You may also substitute Crawfish or Crabmeat for the Shrimp to make Crawfish or Crabmeat Etouffee.
A Rick & Mel Recipe
This dish is a New Orleans favorite! Pretty much any restaurant in New Orleans has a version of this New Orleans Barbecue Shrimp recipe but this is my personal, and quite tasty recipe.
- 1 Pound of salted butter (DO NOT use margarine)
- 1 tablespoons of your favorite Creole seasoning
- 1/2 cup Worcestershire sauce
- 1/2 Bottle of your favorite beer
- 5 cloves of garlic, finely minced
- 1 medium onion, finely minced
- 1 Stalks of celery, finely minced
- 2 tablespoons fresh chopped parsley
- 1 tablespoons chopped rosemary leaves
- 1 teaspoons freshly squeezed lemon juice
- 2 pounds shrimp, be sure to leave the heads and shells on!
Sauté the garlic, onions, celery, parsley, rosemary and your seasoning blend for 3 minutes over medium high heat.
Melt the rest of the butter; add the beer, sautéed ingredients, Worcestershire sauce and lemon juice.
Cover the shrimp in the seasoned butter mixture, using a baking dish to suit your needs. Be sure the shrimp are submerged in the seasoned butter mixture. If they’re not, you can just melt more butter and add it to the shrimp.
Bake in a 350 degree oven until the shrimp turn a pretty shade of pink, about 15 minutes.
Serve in big bowls with the best French bread you can find to sop up the butter mixture as you peel and eat the barbecue shrimp and bread. Be sure to wear your bib as this could get a little messy!
Hope you enjoy this recipe and please let me know what you think about this great New Orleans dish.
Be sure to look for more of my New Orleans style recipes, like these “Charbroiled Oysters” and “Red Bean and Rice”.
A Rick & Mel Recipe