This dish has an amazing sauce and can be made with either shrimp or crayfish. Don’t buy the peeled precooked shrimp. Get yourself the fresh shrimp with shell on, because you will need the shells for the sauce.

This recipe takes a little effort and will take 30-45 minutes, so you may want to try it for the first time on a weekend when you can take your time.

For the bouquet garni, I used parsley, oregano, and thyme.

Ingredients

4 skinless chicken breasts cut in halve (8 pieces total)
2 tablespoons vegetable oil
12 large shrimp with shells or crayfish with heads if possible
2 tablespoons flour
1 medium onion – halved and sliced
¾ cup white wine
1 ¼ cup chicken stock
3 tomatoes – quartered and seeded
2 garlic gloves finely chopped
Bouquet... ]]> feeds@kickapps.com (mag) http://leenoga.com/topic/477 Wed, 17 Feb 2010 16:54:05 PST http://leenoga.com/topic/429/t/Shrimp-Hushpuppies.html

We tried this recipe obtained from Foodnetwork.com... superb!

http://leenoga.com/topic/429 Tue, 02 Feb 2010 21:50:34 PST http://leenoga.com/topic/428/t/Beer-Steamed-Old-Bay-shrimp.html

Pop heads off and devein your shrimpies

In a tray mix a little beer (of your choice) and douse with old bay just to let it marinate a little

In a pot pour in a can of beer and put your steamer basket on top

when the beer comes to a boil, pour in your shrimp and douse with liberal doses of old bay

mix in the steamer to get the old bay distributed

cover and when shrimp pink to your liking, serve warm (add dipping sauce of your choice)

Yum!

]]> feeds@kickapps.com (shrimpoop) http://leenoga.com/topic/428 Tue, 02 Feb 2010 21:44:27 PST http://leenoga.com/topic/424/t/New-Orleans-Style-BBQ-Shrimp.html Recipe From:  CFBugman, taken from a post in another topic.


Those jumbos would be awesome in that dish.

Here is the recipe if you haven't had it.

2 lbs of heads on shrimp.......Best for the flavor
1/2 cup of olive oil
1 medium chopped onion
1 stick of butter
About 2 tablespoons of a good cajun seasoning like Tony Cacheres or Emerils Essence
4 cloves of garlic
3 bay leaves
hot sauce to taste

Preheat oven to 350 degrees
Place shrimp in a single layer in a 9x13 lasagna style pan
Sprinkle with the cajun seasoning add garlic cloves, chopped onions, and bay leaves
Melt olive oil and butter together and pour over the shrimp.
Cover tightly with aluminum foil and bake for 20 minutes or until shrimp turn pink.

I like serving it with crusty french bread, steamed artichokes if available and red potatoes. ]]> feeds@kickapps.com (CaptLeeNoga) http://leenoga.com/topic/424 Sun, 31 Jan 2010 15:56:20 PST http://leenoga.com/topic/409/t/Broiled-Pompano.html
Pompano Fillets
Paprika
Butter
Fresh minced garlic (finely minced)
Lemon or Lime (2 slices)


Take your fresh Pompano fillets and lay them out on a cookie sheet. Allow them to reach room temperature. This is important, if cold it will harden the melted butter and not spread evenly. In a glass bowl put butter, minced garlic, paprika and squeeze 2 slices of lemon or lime. Melt in the microwave. It should have a nice deep red color. Baste over the fish (I use a silicone basting brush). Sprinkle fillets with a last dash of paprika on top of butter mix. Preheat oven to Broil. My oven default broil setting is 500 degree F. This particular batch took 9 mins but smaller Pompano may take less time depending on your oven temperature as well. The fish is done when the meat starts to pull away from the skin and the garlic and paprika blacken/brown on top. Presto. Yummm

P.S. Adding tarter sauce or any sauce to Pompano is simply rude feeds@kickapps.com (fishinbro321) http://leenoga.com/topic/409 Fri, 22 Jan 2010 21:40:31 PST