Tag: Shrimp

Shrimp Fettuccine

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Shrimp Fettuccine

Yield: 8-10 servings

Ingredients

  • 12 oz. pkg. frozen Pictsweet seasoning blend
  • 2 cloves of garlic pressed
  • ½ c. butter
  • ¼ cup flour
  • 4 TBSP dried parsley
  • *3 lb. peeled & deveined shrimp (or crawfish or grilled chicken)
  • 1 pint half & half
  • 1 lb. Mexican velveeta (I use mild)
  • 2 tsp. salt
  • Tabasco sauce to taste
  • 1 1b. fettuccine noodles (or bowtie) cooked

Instructions

  1. Preheat oven to 350 degree.
  2. Sauté’ vegetables in butter. Reduce heat, add flour and cook for 15 minutes, stirring often.
  3. Add parsley and shrimp, cook for 15 more minutes.
  4. Add half & half, Velveeta, and seasonings to taste cooking until cheese melts.
  5. Add cooked noodles and mix well.
  6. Bake in 9 x 13 pan @ 350 for 15 minutes.
    7. *I usually buy Tony Chachere’s frozen shrimp at Super 1. They are already peeled. If I buy the small ones (150 count) I don’t worry about deveining them.
https://www.broussardtable.com/shrimp-fettuccine/

Shirley’s Shrimp & Rice Casserole

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Shirley’s Shrimp & Rice Casserole

Ingredients

  • 1 stick butter
  • 1 can tomato soup
  • 1 can French onion
  • 2 lbs. shrimp
  • 1 pkg. seasoning blend
  • 1 can cream of mushroom
  • 1 can sliced mushrooms
  • 1 ½ c. washed rice

Instructions

  1. Preheat oven to 350 degrees.
  2. Sauté seasoning blend in butter.
  3. Add remaining ingredients.
  4. Pour in 9 X13 pan. Cover with foil.
  5. Bake for 1 ½ hours.
https://www.broussardtable.com/shirleys-shrimp-rice-casserole/

Shrimp Creole

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Shrimp Creole

Ingredients

  • 2/3 c. oil
  • 1/2 cup flour
  • Pict sweet seasoning blend (frozen),
  • 3 tsp salt,
  • dash or two of Tony's
  • 2 8 oz cans of tomato sauce
  • 2 tsp lemon juice
  • 2 lbs. peeled, deveined shrimp
  • rice

Instructions

  1. Stir oil and flour together and brown over low heat, until the color of chocolate.
  2. Add 2 cups hot water and bring to a boil.
  3. Add pict sweet seasoning blend, salt, Tony's, tomato sauce, and lemon juice.
  4. Boil on low heat for 15 minutes.
  5. Add shrimp and cook for 15 more minutes.
  6. Serve over rice.
https://www.broussardtable.com/shrimp-creole/

Shrimp & Corn Chowder

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Shrimp & Corn Chowder

Total Time: 20 minutes

Yield: 10-12 Servings

Ingredients

  • ½ stick butter
  • 8 oz. cream cheese
  • 1 pint half & half
  • 3 cans cream of potato soup
  • 8 oz. fresh mushrooms, sliced
  • 1 can cream of mushroom
  • 2 cans nibblet corn
  • 1 c. chopped green onions
  • 3 pounds peeled/ deveined shrimp
  • seasoned salt/hot sauce

Instructions

  1. Melt butter in large sauce pan.
  2. Add mushrooms and green onions.
  3. Saute’ until tender. Reduce heat to low.
  4. Add cream cheese, stirring until blended.
  5. Stir in soups and corn.
  6. Add shrimp, half & half, seasoning and hot sauce to taste.
  7. Cook for 15 – 20 minutes.
    8. *May substitute chicken, crawfish, or crab for the shrimp. You can use canned mushrooms. I usually double the recipe.
https://www.broussardtable.com/shrimp-corn-chowder/