Tag: shrimp

Key West Peel-and-Eat Shrimp

Beer and peel-and-eat shrimp. One of life’s simplest pleasures. Nothing beats whiling the time away with an ice cold beer and a big ole bucket of tasty, perfectly cooked shrimp. No worries. No rush. Just keep eatin’ and sippin’. These Key West peel-and-eat shrimp were the perfect way to spend my afternoon. Nice big shrimp. Seasoned my way, which means plenty of Old Bay. And a delicious dipping sauce on the side. Good times and good eats!

Key West Peel-and-Eat Shrimp

Try Something Different

If you usually find yourself dipping your Key West peel-and-eat shrimp in cocktail sauce or butter, I really urge you to try the mayonnaise-based dipping sauce in this recipe. It’s got a little mustard tang to it. It’s nice and creamy. And for just a bit of heat, it’s sprinkled with red pepper flake. It’s different in a very good way.

OLD BAY Seasoning, 6 oz
OLD BAY Seasoning, 6 oz

Also try my Parrot Bay coconut shrimp.

Key West Peel-and-Eat Shrimp
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Key West Peel-and-Eat Shrimp

Perfectly-cook, delicious shrimp ready in no time!
Course Appetizer or Main
Cuisine American
Keyword shrimp boil
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6
Calories 190kcal
Author Inspired by a recipe from the Margaritaville Cookbook

Ingredients

For the shrimp

  • 2 ½ cups lager-style beer preferably Landshark Lager
  • 2 tablespoon Old Bay Seasoning plus more for serving, if desired
  • 2 medium lemons halved, divided
  • 1 ½ pounds shrimp medium or large, deveined, shells on
  • 1 tablespoon parsley chopped, for garnish

For the dipping sauce

Instructions

For the dipping sauce

  • Combine all but the pepper flake in a small bowl.
  • Refrigerate until ready to use.
  • Serve sprinkled with the red pepper flake for a little color and kick.

For the shrimp

  • Add beer, Old Bay and two of the lemon halves to a large pot over high heat.
  • Bring to a boil.
  • Add the shrimp, making sure they are as submersed as possible.
  • Cover and turn off the heat.
  • Let shrimp sit in the liquid for 5 minutes. Shrimp should be opaque and firm to the touch.
  • Drain the shrimp in a colander and transfer to a serving platter.
  • Serve shrimp garnished with parsley, sprinkled with Old Bay (if desired), the two remaining lemon halves and the dipping sauce.

Notes

Also great dipped in cocktail sauce.

Nutrition

Calories: 190kcal | Carbohydrates: 8g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 159mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 20mg | Calcium: 33mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Tropical Shrimp Salad

I’ve been a subscriber to Louisiana Cookin’ magazine for years. This tropical shrimp salad is a great example of why I’ve been a loyal reader for so long. This salad was incredible. A wonderful combination of fruits and shrimp, with a light creamy dressing that has a hint of vanilla. It was the perfect dish on a hot summer’s day. Make sure you chill the salad ahead of time and serve it as cold as possible.

Tropical Shrimp Salad

A Few Tips

I made this tropical shrimp salad a main dish by using large shrimp and large melon balls. You can also serve this as a side or a great pitch-in dish by using smaller shrimp and melon balls. This salad is also absolutely fantastic without the shrimp. If you do use smaller, cheaper shrimp, cut your fruits a little smaller to match. You want everything to be about the same size.

I used a Greek vanilla yogurt but regular ole plain yogurt works just fine too. There’s no way you can go wrong with this salad.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my Peruvian Palta Rellena.

Tropical Shrimp Salad
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Tropical Shrimp Salad

This salad was incredible. A wonderful combination of fruits and shrimp, with a light creamy dressing that has a hint of vanilla. It was the perfect dish on a hot summer’s day.
Course Salad
Cuisine American
Keyword salad, shrimp
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 238kcal
Author Based on a recipe from Louisiana Cookin’ Magazine

Ingredients

For the salad

  • 1 ½ pounds shrimp large, cooked and peeled
  • 2 cups pineapple chopped
  • 1 ⅓ cups honeydew melon cut into balls
  • 1 ⅓ cups watermelon cut into balls
  • 1 ⅓ cups cantaloupe cut into balls
  • 1 medium cucumber peeled, seeded, sliced
  • ¼ cup green onion chopped, plus more for garnish

For the dressing

Instructions

For the salad

  • Place all salad ingredients into a large bowl and stir gently.

For the dressing

  • Whisk together all ingredients and pour over the shrimp and fruit mixture.
  • Stir gently.
  • Serve garnished with chopped green onions and dill.

Notes

Serve immediately.

Nutrition

Calories: 238kcal | Carbohydrates: 23g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 1322mg | Potassium: 470mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1526IU | Vitamin C: 59mg | Calcium: 213mg | Iron: 3mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Southern Fried Shrimp

These southern fried shrimp are darned good shrimp. I love shrimp, cooked any way you can imagine. Fried or boiled are my favorites. One of my favorite ways to devour shrimp is on a po boy sandwich. Tender with just a bit of coating and plenty of spicy flavor, I cannot stop devouring them shrimp after shrimp. I was already a borderline shrimp addict before these came along.

Southern Fried Shrimp

Spicy Crunchy Deliciousness

If you can’t find Tony Cachere’s fish fry in your grocery store you can use other fish fry mixes or just substitute all-purpose flour that has been seasoned with salt and pepper. You want the good stuff for these southern fried shrimp.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my copycat of Applebee’s Sriracha shrimp, Bayou fried shrimp, coconut fried shrimp and my copycat of Bonefish Grill’s Bang Bang shrimp. Did I mention how much I love fried shrimp?

Southern Fried Shrimp
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5 from 1 vote

Southern Fried Shrimp

These southern fried shrimp are darned good shrimp. I love shrimp, cooked any way you can imagine.
Course Appetizer
Cuisine American
Keyword crispy, deep-fried, shirmp, southern
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 3 pounds
Calories 563kcal
Author Mike

Ingredients

Instructions

  • Place shrimp into a resealable container or baggie.
  • In a large bowl whisk together the buttermilk and mustard.
  • Pour mixture in with the shrimp, seal, and shake gently to coat.
  • Refrigerate for 1 hour.
  • Whisk together the fish fry mix and cayenne.
  • Heat 3″ of oil in a Dutch oven to 325 F.
  • Working in batches, remove shrimp from container.
  • Shake off excess marinade then transfer to the fry mix.
  • Roll and coat. Shake off any excess coating and place in hot oil.
  • Fry shrimp 1 1/2 minutes per side then transfer to a wire rack or paper towel-lined plate to drain and cool.

Notes

Serve with your favorite dipping sauce or on a po boy.

Nutrition

Calories: 563kcal | Carbohydrates: 9g | Protein: 98g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 1161mg | Sodium: 3750mg | Potassium: 613mg | Fiber: 1g | Sugar: 8g | Vitamin A: 822IU | Vitamin C: 20mg | Calcium: 847mg | Iron: 10mg

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Smoked Shrimp Cobb Salad

Farm-fresh vegetables and fruits scream Cobb salad to me. Add a few smoked shrimp and a great (spicy!) creamy dressing and I’m a happy guy. Any toppings will do, and the more variety, the better. You can make a smoked shrimp Cobb salad any way you want to suit your tastes. Just don’t forget the star of the show, the smoked shrimp!

Smoked Shrimp Cobb Salad

This Is Not A Boring Salad

The spicy shrimp and cool, but still spicy dressing really go well with the coolness of the vegetables. And the pop of the cherry tomatoes. There’s no point in having a boring smoked shrimp Cobb salad.

I think artichoke hearts (and hearts of palm for that matter) should be a required ingredient in every Cobb salad. And shrimp. The shrimp don’t have to be smoked, of course, but that smoky flavor really changes up a salad.

My favorite salads when I eat out are the Buffalo chicken salad at Max and Erma’s, their Santa Fe chicken salad, and the tossed Cobb at The Ram, topped with Buffalo chicken. Yes, I like spicy salads.

Kakamono 2-pack Porous Squeeze Bottles,Leak Proof Refillable Condiment Container for Kitchen Use,Salad Dressings,top dispensers for ketchup mustard mayo hot sauces olive oil(10 oz)
Kakamono 2-pack Porous Squeeze Bottles,Leak Proof Refillable Condiment Container for Kitchen Use,Salad Dressings,top dispensers for ketchup mustard mayo hot sauces olive oil(10 oz)

Also try my grilled shrimp Cobb salad.

Smoked Shrimp Cobb Salad
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Smoked Shrimp Cobb Salad

Course Main or Side
Cuisine American
Keyword salad, shrimp, smoked
Prep Time 10 minutes
Total Time 10 minutes
Author Mike

Ingredients

Your favorite Cobb salad ingredients, I used

  • Green leaf lettuce
  • Chilled canned small artichoke hearts drained, chopped
  • Cherry tomatoes
  • Chopped radishes
  • Boiled eggs halved
  • Diced avocado

Instructions

  • Arrange ingredients on a platter and serve.

Notes

Use your favorite salad ingredients.

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Slow Cooker Party Shrimp

I love shrimp. Boiled peel-and-eat shrimp loaded with Old Bay flavor are my favorite. All I need is a bit of spicy cocktail sauce and I’m ready to go. I thought I’d try something new this time instead of boiling shrimp in spices. I thought I’d try slow cooker party shrimp. And wow! Perfectly cooked shrimp, tender and moist, about as hassle-free as you can possibly get. This is absolutely the easiest way to cook up a big batch of shrimp for a party.

Slow Cooker Party Shrimp

It’s Time To Party

You can cook these slow cooker party shrimp ahead of time and chill them to serve them cold, or let your guests grab the shrimp right out of the slow cooker. Well, using tongs would probably be a good idea. I’d serve them with a variety of cocktail sauces. Spicy. Not spicy. Remoulade. Those things.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

I used 20-24 count wild caught Gulf shrimp for this dish. I prefer Gulf shrimp, and I prefer wild and not farm-raised. Gulf shrimp that have been living in the wilds cannot be beat. That’s why I also use them in my shrimpin’ dippin’ broth.

Also make a batch of my refried bean dip in your slow cooker. It’s another great party dish.

Slow Cooker Party Shrimp
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4 from 1 vote

Slow Cooker Party Shrimp

This is absolutely the easiest way to cook up a big batch of shrimp for a party.
Course Appetizer
Cuisine American
Keyword crockpot, shrimp, slow cooker
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 16 servings
Calories 114kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place all ingredients into a slow cooker.
  • Add enough water to cover the shrimp.
  • Cook on high for 2 hours or until the shrimp are pink and done.
  • Serve hot, warm or cold.

Notes

Great served with cocktail sauce.

Nutrition

Calories: 114kcal | Carbohydrates: 1g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1317mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 165mg | Iron: 2mg

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow Cooker Delta Shrimp

The sauce on these slow cooker Delta shrimp is absolutely incredible. It’s another example of how simple Cajun-inspired ingredients can produce a fantastic dish. Although I used large Louisiana shrimp, you can easily substitute sliced Andouille  sausage or chopped chicken pieces.

Slow Cooker Delta Shrimp

Canned Tomatoes Work In A Pinch

The original recipe for slow cooker Delta shrimp called for fresh, diced tomatoes, which are definitely not in season here right now. So I substituted the next-best-thing: canned fire-roasted diced tomatoes. They add much more flavor to the sauce than just ‘regular ole’ tomatoes. I recommend substituting fire-roasted tomatoes into any dish that calls for tomatoes if you can’t find fresh.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker Delta sausage.

Slow Cooker Delta Shrimp
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4 from 1 vote

Slow Cooker Delta Shrimp

The sauce on these slow cooker Delta shrimp is absolutely incredible. It’s another example of how simple Cajun-inspired ingredients can produce a fantastic dish.
Course Main
Cuisine American
Keyword crockpot, shrimp, slow cooker
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 servings
Calories 519kcal
Author Mike

Equipment

Ingredients

Instructions

  • Melt butter in a large saute pan over medium-high heat.
  • Add the onion and celery and cook until starting to soften.
  • Stir in the flour and allow to thicken.
  • Slowly add the water and stir.
  • Pour mixture into a slow cooker set to low.
  • Add the remaining ingredients except for the shrimp.
  • Stir and cook for 3 1/2 hours. If the sauce gets too thick add a bit more water and stir.
  • Add the shrimp and cook 30 more minutes.
  • Serve over hot cooked rice.

Notes

Use spicy Rotel instead of the tomatoes for a nice kicked-up version.

Nutrition

Calories: 519kcal | Carbohydrates: 83g | Protein: 38g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 3844mg | Potassium: 3481mg | Fiber: 20g | Sugar: 49g | Vitamin A: 3449IU | Vitamin C: 185mg | Calcium: 722mg | Iron: 19mg

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Shrimpin’ Dippin’ Broth

Wow. My wife and I both agree, shrimpin’ dippin broth is one of the best dishes we’ve ever made. Of course the shrimp are great by themselves. But it’s the dipping broth that is beyond fantastic. You could just drink it by itself, but it’s best sopped up with a warm baguette or poured over rice. This reminds me of a shrimp boil but it is oh so much better.

Shrimpin’ Dippin’ Broth

A Bowl Of Total Greatness

The rich combination of Worcestershire sauce, bouillon and clam juice are great. A light squeeze of lemon adds a fresh citrus kick. Shrimpin’ dippin’ broth is a meal you’ll make over and over. And it’s easy to throw together too!

I like to use my good ole trusty Dutch oven to make this dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my restaurant-style peel-and-eat shrimp.

Shrimpin’ Dippin’ Broth
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Shrimpin’ Dippin’ Broth

Shrimpin’ dippin broth is one of the best dishes we’ve ever made.
Course Main
Cuisine American
Keyword dipping sauce, shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 795kcal
Author Based on a recipe from From Away

Ingredients

For the broth

For the shrimp

Instructions

For the broth

  • Melt the butter in a small saucepan over medium heat.
  • Add the pepper, Cajun seasoning and garlic.
  • Stir and let cook for 5 minutes.
  • Add the remaining ingredients.
  • Bring to a boil then reduce heat to keep warm until you are ready to serve.

For the shrimp

  • Melt the butter in a large saute pan over medium-high heat.
  • Add the Worcestershire sauce, pepper, Cajun seasoning, garlic, and shrimp.
  • Stir and cook shrimp until pink and done, 2-3 minutes.
  • Serve shrimp with broth in bowls with rice, bread and lemon wedges on the side. You’ll find that you might want to just add the rice to the broth and shrimp mixture, or eat everything separately while dipping the bread into the broth. Whatever works for you!

Notes

The broth is delicious. You can serve the shrimp with the broth and bread for soppin’ and skip the rice.

Nutrition

Calories: 795kcal | Carbohydrates: 81g | Protein: 59g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 609mg | Sodium: 3019mg | Potassium: 589mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1606IU | Vitamin C: 17mg | Calcium: 471mg | Iron: 10mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Shrimp-Stuffed Potato Skins

I was thumbing through a recent copy of Chile Pepper magazine (one of my favorites that unfortunately is no longer being published) when I came across a recipe for shrimp-stuffed eggplants. I can’t say my wife and I are fans of eggplant. So I decided to try the recipe with potato skins instead. The end result was fantastic. Who would’ve thought that shrimp-stuffed potato skins would be so good?

Shrimp-Stuffed Potato Skins

Totally Different. Totally Great.

These shrimp-stuffed potato skins make for great appetizers or they can be served as a side dish. I used the little small shrimp you find normally in your grocery store’s freezer section. They are called 26-30 count shrimp (that’s the number of shrimp in a pound) or salad shrimp. You could use bigger shrimp and cut them in half.

Lea & Perrins The Original Worcestershire Sauce (10 fl oz Bottle)
Lea & Perrins The Original Worcestershire Sauce (10 fl oz Bottle)

Also try my shrimp-stuffed bread.

Shrimp-Stuffed Potato Skins
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4 from 1 vote

Shrimp-Stuffed Potato Skins

These shrimp-stuffed potato skins make for great appetizers or they can be served as a side dish. I used the little small shrimp you find normally in your grocery store’s freezer section.
Course Appetiser
Cuisine Cajun
Keyword potato skins, shrimp
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 373kcal
Author Based on a recipe from Chile Pepper magazine

Ingredients

Instructions

  • Bring a large pot of salted water to a boil.
  • Add potatoes and boil until just starting to soften.
  • Drain the potatoes.
  • Cut in half lengthwise and scoop out most of the flesh and reserve.
  • Preheat oven to 400 F.
  • Melt the butter in a saute pan over medium heat.
  • Add the onion, parsley, bell pepper and garlic and cook for 5 minutes.
  • Add the shrimp and cook another 5 minutes.
  • Add the potato flesh and stir.
  • Remove from heat and stir in 3/4 cups of the breadcrumbs, Worcestershire sauce, hot sauce, Parmesan cheese and salt and pepper to taste.
  • Place potato skins on a baking sheet.
  • Spoon in the shrimp mixture.
  • Sprinkle tops of potatoes with the remaining breadcrumbs.
  • Bake for 20-30 minutes or until golden brown.

Notes

If you have leftover stuffing mixture, use it as a great dip for crackers!

Nutrition

Calories: 373kcal | Carbohydrates: 57g | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 196mg | Sodium: 1144mg | Potassium: 1115mg | Fiber: 5g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 39mg | Calcium: 288mg | Iron: 5mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Shrimp-Stuffed Bread

I’ve been a subscriber of Chile Pepper magazine (sadly, no longer publishing) for quite some time now. Every issue has not only great recipes, but also articles on peppers, products and cuisines. Even if you aren’t a fan of heat or spice, Chile Pepper is well worth the subscription price. Why? Because it’s packed with awesome recipes like this one for shrimp-stuffed bread.

Shrimp-Stuffed Bread

Got Crawfish? Use That Instead!

The original recipe called for crawfish tails, which would also make for an amazing dish. But, all of the crawfish around here are imported. I can get Louisiana shrimp thankfully. So that’s why I made shrimp-stuffed bread instead.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my shrimp-stuffed potato skins and stuffed French bread.

Shrimp-Stuffed Bread
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4 from 1 vote

Shrimp-Stuffed Bread

The original recipe called for crawfish tails, which would also make for an amazing dish. But, all of the crawfish around here are imported. I can get Louisiana shrimp thankfully. So that’s why I made shrimp-stuffed bread instead.
Course Side or Main
Cuisine Creole
Keyword bread, shrimp
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 662kcal
Author Based on a recipe from Chile Pepper Magazine

Ingredients

  • 1 loaf French bread
  • 2 tablespoons unsalted butter
  • ½ cup white onion diced
  • ½ large red bell pepper diced
  • ½ large green bell pepper diced
  • 1 pound shrimp 26-30 count, shelled and cleaned
  • 6 ounces Habanero cheddar cheese cut into chunks
  • ½ teaspoon red pepper flakes
  • ½ cup mayonnaise

Instructions

  • Preheat oven to 350 F.
  • Slice the bread in half lengthwise and remove some of the insides.
  • Melt the butter in a medium skillet over medium-high heat.
  • Add the onion, peppers, and salt and pepper to taste. Saute until soft, 10-12 minutes.
  • Stir in the shrimp and saute for 5 minutes. Transfer to a large bowl.
  • Place the cheese, pepper flakes and mayonnaise into a blender or food processor and blend until combined.
  • Add to the bowl with the shrimp and fold to mix.
  • Scoop mixture into the bread.
  • Close bread halves and wrap in foil.
  • Place bread onto a baking sheet and bake for 20 minutes.
  • Cut into 4 pieces and serve.

Notes

You can substitute cheddar if you prefer a less-spicy sandwich.

Nutrition

Calories: 662kcal | Carbohydrates: 61g | Protein: 36g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 1579mg | Potassium: 339mg | Fiber: 4g | Sugar: 5g | Vitamin A: 985IU | Vitamin C: 49mg | Calcium: 221mg | Iron: 6mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Roasted Shrimp Po Boy

Roasting shrimp is a great way to bring out their flavor. And it’s really easy, too. Roast them and make a roasted shrimp po boy and you’ve got something really great! I used Chez John’s Kaw-Cajun Comeback sauce on my roasted shrimp po boy. You can also use your favorite remoulade, such as our spicy version. Of course, just a good ole mayonnaise works just fine too. Me, I prefer a spicy sauce on my po boys. And I do truly love po boys.

Roasted Shrimp Po Boy

Nothing Fancy. Just Deliciousness.

The star of the roasted shrimp po boy is of course the shrimp. So there’s no need to bury that great flavor with a lot of ingredients. This sandwich isn’t meant to be fancy. But it is ok if it’s a little messy. Sit down and enjoy, the shrimp are fantastic!

Amazon Fresh - Artisan Bake at Home French Style Demi Baguette, 12 oz (2 ct)
Amazon Fresh – Artisan Bake at Home French Style Demi Baguette, 12 oz (2 ct)

Also try my grilled turkey po boys.

Roasted Shrimp Po Boy
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4 from 1 vote

Roasted Shrimp Po Boy

Roasting shrimp is a great way to bring out their flavor. And it’s really easy, too. Roast them and make a roasted shrimp po boy and you’ve got something really great!
Course Main
Cuisine American
Keyword sandwich, shrimp
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 329kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Toss shrimp with oil and a pinch of salt and a little pepper.
  • Place on a non-stick baking sheet and cook 8-10 minutes or until pink and firm and cooked. Remove from oven.
  • Lightly toast the bread in the oven, if desired.
  • Slather both halves of the bread with the Comeback sauce.
  • Add shrimp, lettuce, tomato and top bread half and enjoy!

Notes

You can substitute mayonnaise for the Comeback sauce.

Nutrition

Calories: 329kcal | Carbohydrates: 57g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 831mg | Potassium: 158mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)