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  • Writer's pictureTommy Centola

Shrimp Orleans

I don't think there is a more versatile seafood than shrimp. With the abundance around south Louisiana, they are readily available. Here comes two more shrimp recipes.

Shrimp Orleans

3 tablespoons canola oil, divided

3 cups sliced fingerling potatoes

1/2 cup chopped onion

1 teaspoon sea slat

1/2 teaspoon ground black pepper

2 pounds jumbo fresh shrimp, whole, unpeeled

2 cups baby shiitake mushrooms

1/2 cup sliced leeks

1/8 teaspoon cayenne pepper

1 clove garlic, minced

2 tablespoons butter

1 tablespoon dry vermouth

In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add potatoes; cook until browned and tender, about 15 minutes. Let drain on paper towels. In the same skillet, heat remaining 1 tablespoon oil. Add onion, salt, and pepper; cook for 2 minutes. Add shrimp, mushrooms, leek, and cayenne; cook for 2 minutes, stirring constantly. Add garlic and potatoes; cook for 3 minutes. Stir in butter and vermouth. Divide into 4 equal portions, and drizzle with pan sauce.


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Good Cooking, Good Eating and Good Living!!!

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