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Started By
Message
Spicy Smothered Shrimp
Posted on 2/19/15 at 11:12 am
Posted on 2/19/15 at 11:12 am
Saw this posted by Tramonte's. What do you guys think of this recipe?
Ingredients
1 (10-ounce) can tomatoes with green chiles, such as Ro*tel
3 tablespoons butter
3 tablespoons olive oil
1 large onion, finely chopped (about 2¼ cups)
1 bell pepper, finely chopped (about 1¼ cups)
2 stalks celery, finely chopped (about 1 cup)
6 cloves garlic, finely chopped
1½ pounds fresh large shrimp, peeled and deveined
? cup chopped fresh parsley
½ cup chopped green onion
Salt, to taste
Ground black pepper, to taste
Hot cooked rice, for serving
Instructions
In the work bowl of a food processor, add tomatoes with green chiles. Process until smooth. Set aside.
In a large saucepan over medium-high heat, heat butter and olive oil. Add onion, bell pepper, celery, and garlic. Cook, stirring often, until tender, about 6 to 8 minutes. Stir in reserved tomatoes, and simmer 25 to 30 minutes.
Stir in shrimp, parsley, and green onion. Cook until shrimp are pink and firm, about 5 minutes. Season to taste with salt and pepper. Serve over rice.
Ingredients
1 (10-ounce) can tomatoes with green chiles, such as Ro*tel
3 tablespoons butter
3 tablespoons olive oil
1 large onion, finely chopped (about 2¼ cups)
1 bell pepper, finely chopped (about 1¼ cups)
2 stalks celery, finely chopped (about 1 cup)
6 cloves garlic, finely chopped
1½ pounds fresh large shrimp, peeled and deveined
? cup chopped fresh parsley
½ cup chopped green onion
Salt, to taste
Ground black pepper, to taste
Hot cooked rice, for serving
Instructions
In the work bowl of a food processor, add tomatoes with green chiles. Process until smooth. Set aside.
In a large saucepan over medium-high heat, heat butter and olive oil. Add onion, bell pepper, celery, and garlic. Cook, stirring often, until tender, about 6 to 8 minutes. Stir in reserved tomatoes, and simmer 25 to 30 minutes.
Stir in shrimp, parsley, and green onion. Cook until shrimp are pink and firm, about 5 minutes. Season to taste with salt and pepper. Serve over rice.
Posted on 2/19/15 at 11:17 am to LSUTygerFan
Would be good. A thin Creole as far as I'm concerned.
Posted on 2/19/15 at 11:17 am to LSUTygerFan
quote:
1 (10-ounce) can tomatoes with green chiles, such as Ro*tel
omg i stopped reading there!
Nah it looks good to me. Im a sucker for shrimp dishes.
Posted on 2/19/15 at 11:18 am to LSUTygerFan
I think it looks like a bland take on an Etoufee' minus the blond roux and dash of cream. Why not just make Etoufee'? I would still eat the shite out of it because you cant just throw shrimp and veggies in a pot and make it taste bad.
Posted on 2/19/15 at 11:18 am to OTIS2
it looks/sounds a lot like the crawfish and andouille dish someone posted a while back that i have made several times.
Posted on 2/19/15 at 11:20 am to LSUTygerFan
Looks like a spicy shrimp creole or tomato based shrimp and grits. I think it would be good over grits.
Posted on 2/19/15 at 11:22 am to Gris Gris
it looks like something i could cook a lot of for tailgating during lent.
Posted on 2/19/15 at 12:04 pm to LSUTygerFan
Looks like Shrimp Creole to me.
Posted on 2/19/15 at 12:21 pm to Kajungee
yeah, i'm far from an expert on this stuff. I was going by what it was labeled on the website.
Posted on 2/19/15 at 12:30 pm to LSUTygerFan
I make something very similar to that often and serve it over noodles. My family loves it, I grind my rotel so it isnt chunky.
Posted on 2/19/15 at 12:36 pm to LSUTygerFan
I'm trying to find any large shrimp in that pic.
Posted on 2/19/15 at 12:36 pm to LSUTygerFan
When I think "smothered", I don't normally think of a tomato type sauce.
But it looks good, whatever you wanna call it.
But it looks good, whatever you wanna call it.
Posted on 2/19/15 at 12:40 pm to LSUTygerFan
quote:
it looks like something i could cook a lot of for tailgating during lent.
Might be good if you don't have to keep it warm a long time. Otherwise, you may well have overcooked shrimp. Crawfish hold up a little better in my opinion. Maybe switch the shrimp for crawfish tails if it's going to sit a while on warm.
Posted on 2/19/15 at 1:07 pm to CHEDBALLZ
quote:
I grind my rotel so it isnt chunky.
yeah , this recipe was the first i've heard of anyone doing that.
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