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.
Enjoy!!!
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!
