|Louisiana Seafood Bible, The: Shrimp|
|by Glenda Horst|
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now consi...
1 - 6 of 6 for blackened shrimp
Peel shrimp, leaving tail ... shrimp in skillet, stirring frequently, 3-5 minutes. Be careful not to over cook. Shrimp are ready when they turn pink-red.
Combine ingredients and marinate for 1 hour. Cook over charcoal grill until shrimp turns pink. Do not over cook.
Put unpeeled shrimp in 9 x ... pepper over top and other seasonings. Bake at 350 degrees for 30 minutes. Remove limes and sop up juice with garlic bread.
Make up the ... flour, 1 tbsp. Blacken, and 1 ... again. Dip the shrimp into the flour, ... Here, they're served on a plate with some extra Aioli. 'n Ron
Blanch shrimp and drain. Saute ... gets hotter each time you reheat. Use regular rice (one cup per person). Pour shrimp mixture on top of rice and serve.
Peel and devein shrimp. Layer shrimp ... dish. Sprinkle with blackened red fish seasoning. ... through cooking. Shrimp are done when flesh is opaque and firm.
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