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Originally posted by ThisLadyHunts View Post
I love Louisiana Fish Fry products. They're better than I can make myself.
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I was going to grill some on Sunday but the weather turned .. so I cut some garlic added butter , put it in the microwave 30 seconds , placed extra jumbo shrimp peeled and deveined in a bowl , added mixture , then added a little garlic powder , garlic salt , onion powder and a splash of herbs de provence ... then into the Ninja foodi air fryer for 6-7 minutes .. flipped at 3:00.
they came out phenomenal , and so quick and easy with minimal prep/mess .
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Originally posted by Cajun Blake View PostBBQ Shrimp , made famous by Pascal Manale in NOLA
this dish has been served since the 1920's
2 lbs. large shrimp (12-16) with heads ON (gives it the flavor)
generous coating of black pepper
lots of butter - 1 to 2 sticks
juice from 1/2 squeezed lemon
3/4 cup Worscheshire sauce
top with green onions
350 degree oven, check around 5-8 min. for shells to turn pink, then flip shrimp so other side will cook. Taste shrimp after 10-12 min. and see if done, and how easy it is to peel the shell. If you cook to long, the shells will stick and ruin the dish.
serve with french bread for dipping in the sauce
should look like any of the dishes below
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Originally posted by ThisLadyHunts View Post
That looks delicious. Do you eat the heads or just discard them? Can you serve them with cocktail sauce or would it be too discordant?
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