On this house in years previous, we’ve got mentioned the paradox that’s Lent in Louisiana, solemn however, sure, a time that enables us to enjoy the bounty of our seafood.
Is shrimp the favourite of those meals? I’m unsure, however I do know that shrimp recipes are all the time factor. To that finish, I’ve been engaged on a pair.
One is a Cajun shrimp stew. This isn’t gumbo, and it appears to be particularly beloved in Acadiana.
It begins with the trinity. Then liquid and some tablespoons of roux are added. Tony’s or your favourite Cajun seasoning mix sits on the shrimp for some time, till you’re prepared so as to add them. The opposite regular seasoning suspects play their function: garlic, bay leaf, just a little thyme, salt and freshly floor black pepper. Parsley and, in the event you like, chopped scallions are added on the finish.
Serve it over rice with French bread. (I appreciated it even higher with out rice, however that’s as much as you.)
Many variations of this recipe embody the addition of half a dozen halved hard-boiled eggs. My Eunice-born good friend who makes scrumptious shrimp stew says it’s probably a solution to stretch the dish to make extra servings.
My major inspiration was a recipe on the Lafayette-based weblog, dandydon.com, AKA “Dandy Don’s LSU Sporting Information,” by Scott Lengthy. The Dandy Don model contains quartered small crimson potatoes too. Let me know in the event you make this.
The opposite recipe I labored on was an improved, crispier fried shrimp cooked within the air fryer.
After the shrimp are dunked in a shower of egg, milk and sizzling sauce, they’re tossed with a seasoned fry combine and placed on a plate. This goes into the fridge for half-hour, serving to guarantee a crustier outcome.
Make sure you coat the shrimp with a sprig of oil when you get them within the air fryer basket, as it’s paramount for forming that crust. They cook dinner so shortly you in all probability gained’t want to show them over or shake the basket.
Lastly, to go along with the shrimp, inspiration struck throughout a latest fast journey to Bay St. Louis, Mississippi.
As I used to be stuffing myself with Royal Purple shrimp and different goodies, I had the remoulade sauce at numerous locations. It was mayonnaise-based, creamy and mildly spicy. What if I made a more healthy model substituting all-purpose, creamy nonfat Greek yogurt?
It turned out nicely and was an amazing accompaniment to our crispy Friday night time air-fried shrimp. Once more, in the event you do that, let me know!
Crispy Air-Fried Shrimp
Use a regional seasoned fry-coating combine for shrimp or fish to coat the outside of the shrimp. Recipe tailored from skinnysouthernrecipes.com. Makes 4 servings.
2 eggs
1 tablespoon milk
½ teaspoon Tabasco or different favourite sizzling sauce (non-obligatory)
1 bundle seasoned fish-fry or shrimp-fry combine
1 pound medium or giant contemporary shrimp, peeled and deveined
1. Whisk eggs, milk and sizzling sauce in a medium bowl. Place fish-fry coating in a big ziptop bag.
2. Coat shrimp in egg combination. Drop about 5 shrimp at a time into the bag of barbecue. Shake nicely to coat. Place shrimp on a big plate. Repeat with remaining shrimp. Refrigerate shrimp half-hour.
3. Preheat air fryer to 400 levels, if essential. Frivolously spray basket with cooking spray. Add about half the shrimp, in a single layer and never too crowded. Spray shrimp with cooking spray. Air fry for five to 7 minutes.
4. Repeat with remaining shrimp. Greatest eaten whereas sizzling.
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Cajun Shrimp Stew
I made roux in a forged iron skillet so as to add to this. Add extra roux to make it thicker, if wanted. If desired, add 6 halved hard-cooked eggs with the shrimp, and/or 3 medium quartered crimson potatoes, after the roux is stirred in. Makes 4-6 servings.
1 pound small or medium shrimp, peeled and deveined
Cajun seasoning of your selection (I used Tony Chachere’s)
1 tablespoon oil
1 cup minced onion
1 bell pepper, minced
1 stalk celery, minced
3 cloves garlic, minced
6 cups broth (rooster or shrimp) or water
5 tablespoons roux (selfmade or from a jar)
1/2-1 teaspoons salt (relies on saltiness of broth)
½ teaspoon freshly floor black pepper
1 bay leaf
Pinch of dried thyme
2-3 tablespoons chopped contemporary parsley
Scorching cooked white or brown rice for serving (non-obligatory)
1. Season shrimp generously with Cajun seasoning. Warmth oil in a heavy Dutch oven over medium-high warmth. When sizzling, add onion, bell pepper and celery. Prepare dinner till onions are translucent, stirring usually, 3-5 minutes.
2. Add garlic and cook dinner one other minute. Pour in about 5 cups of the broth. Deliver to a boil. Add roux and stir till dissolved utterly. Add bay leaf, thyme, salt and pepper. Scale back warmth and cook dinner on a really low boil about 20 minutes. If it will get too thick, add extra broth. Too skinny? Add one other tablespoon or two of roux.
3. Stir in seasoned shrimp and parsley. Prepare dinner till shrimp are simply cooked by, 3-4 minutes. Style and alter seasoning if wanted. Take away bay leaf and serve, over rice if desired.
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Simple Wholesome Remoulade Sauce
Do that with boiled or fried seafood or fried greens, equivalent to air-fried dill pickles. Makes ½ cup.
½ cup plain nonfat Greek yogurt
3 cloves garlic, minced
1 tablespoon Creole mustard
1 scallion, minced
1 teaspoon smoked paprika
1 teaspoon Worcestershire sauce
1 teaspoon dill pickle juice
Salt and freshly floor black pepper, if wanted
Combine all elements and style to regulate seasoning, if wanted. Cowl and refrigerate half-hour earlier than serving. Retains 2 days, refrigerated.
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