New Orleans-style shrimp
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 387, total fat 19 G., saturated fats 11 G., proteins 38 G., carbohydrates 16 G., fiber 2 G., cholesterol 377 mg, sodium 1020 mg, sugar 2 G.
Calories 387, total fat 19 G., saturated fats 11 G., proteins 38 G., carbohydrates 16 G., fiber 2 G., cholesterol 377 mg, sodium 1020 mg, sugar 2 G.
This vibrant shrimp, corn, and tomato dish is packed with bold New Orleans flavors. Its secret ingredient is a broth made from shrimp shells and Worcestershire sauce. Pour a little broth into each serving for dipping into crusty French bread and enjoying.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 24 large shrimp in shells (about 700 g)
- 1 tbsp Creole seasoning
- 6 tablespoons unsalted butter
- 2 bunches green onions, chopped
- 1/4 cup Worcestershire sauce
- 1 cup frozen corn kernels
- 1 large tomato or 2 plum tomatoes
- Toasted French bread, for serving
We recommend
Recipes with similar ingredients: shrimps, corn, tomatoes, Cajun seasoning
Cooking the dish according to the recipe:
- Peel the shrimp, leaving the tails on; don't discard the shells. Remove the intestinal veins, then rinse the shrimp in a colander, drain, and pat dry. Sprinkle with Creole seasoning.
- In a large skillet, heat 2 tablespoons butter over high heat. Add the shrimp shells and half the green onions and cook until the shells are pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until the liquid is reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard any remaining liquid.
- Melt the remaining 4 tablespoons butter in a skillet over high heat. Add the shrimp and remaining green onions and cook until the shrimp begin to turn pink, about 1 minute. Add the shrimp broth and cook until tender, about 3 minutes more.
- Meanwhile, microwave the corn for 2-3 minutes. Slice the tomatoes. Divide the corn and tomatoes among bowls. Add the shrimp and broth. Serve with toasted bread.
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