- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Favorite fresh shrimp recipe.
Posted on 3/8/25 at 5:41 pm
Posted on 3/8/25 at 5:41 pm
Curious as to what is the consensus. I’m partial to shrimp and Tasso pasta and plain boiled shrimp and shrimp stew but always wanted to try shrimp/pasta with an olive oil base not cream.
13
Posted on 3/8/25 at 5:52 pm to Creolesote
Shrimp & Egg Stew
Posted on 3/8/25 at 6:13 pm to Creolesote
Too many to list, so just pick one you like and go with it.
I could go off on shrimp dishes like Bubba from Forest Gump fame.
I could go off on shrimp dishes like Bubba from Forest Gump fame.
Posted on 3/8/25 at 6:29 pm to Creolesote
Scampi or boiled
When I just want some shrimp fast, I like to just saute with garlic, butter, crushed red pepper, shallot, and Italian seasoning.
When I just want some shrimp fast, I like to just saute with garlic, butter, crushed red pepper, shallot, and Italian seasoning.
Posted on 3/8/25 at 6:40 pm to 91TIGER
Is that dog food?
Posted on 3/8/25 at 8:02 pm to Creolesote
Shrimp in a white wine butter cream sauce with bell peppers, garlic and onions over pasta
Posted on 3/8/25 at 8:18 pm to Creolesote
Shrimp Diane
Posted on 3/8/25 at 9:55 pm to Creolesote
Cook them on the stove in some lemon juice, olive oil and white wine with garlic pepper.
Posted on 3/8/25 at 10:00 pm to WheyCheddar
quote:
Is that dog food?
If what he just posted is dog food, give me two bowls.
Posted on 3/8/25 at 10:03 pm to Creolesote
If it hasn’t been frozen yet, fried or boiled with heads on.
I love all sorts of shrimp dishes, but I find the ones I freeze in bags of water do just as fine for gumbos, stews and pastas with cream sauce as those never frozen. But you can taste the difference for fresh, never frozen ones fried in light batter or boiled. At least my mind thinks I can.
I love all sorts of shrimp dishes, but I find the ones I freeze in bags of water do just as fine for gumbos, stews and pastas with cream sauce as those never frozen. But you can taste the difference for fresh, never frozen ones fried in light batter or boiled. At least my mind thinks I can.
Posted on 3/8/25 at 11:13 pm to Creolesote
Depends on the size.
Posted on 3/9/25 at 11:19 am to Creolesote
from the recipe collection,
This was the first dish I ever had sun-dried tomatoes in and it was from the Creole Tomato Festival.
Don't let the amount of cayenne scare you. This dish is not hot. I use more shrimp and tomatoes than called for and sub spinach for the arugula in a pinch.
Pasta Rosa Maximo's
The inspiration of a young lady named Rosa, who enjoyed the mixture of Italian sun-dried tomatoes and arugula, this zesty pasta dish has become one of Maximo's signature items. Pasta Rosa could be described as a Creole-Italian sauce using traditional methods and innovative ingredients.
1/2 cup extra-virgin olive oil
1 to 1 1/2 tsp cayenne pepper
8 Tbs chopped garlic
8 oz medium shrimp, peeled
8 oz Arugula leaves or fresh spinach
1/2 cup Sun Dried Tomatoes, softened and julienned
1/2 tsp salt
1/2 cup grated Romano cheese
1 lb Tortellini, precooked (or your choice)
Heat oil, add cayenne pepper; the oil will turn a bright orange. Adjust to spicy or mild. Add garlic, sauté until lightly brown. Add shrimp, sun-dried tomatoes, arugula and salt. Sauté until shrimp is done and the arugula is wilted.
Toss in pasta and Romano cheese. Garnish with fresh parsley. Extra Romano on the side.
Servings: 4
Source: Maximo's Italian Grill
This was the first dish I ever had sun-dried tomatoes in and it was from the Creole Tomato Festival.
Don't let the amount of cayenne scare you. This dish is not hot. I use more shrimp and tomatoes than called for and sub spinach for the arugula in a pinch.
Pasta Rosa Maximo's
The inspiration of a young lady named Rosa, who enjoyed the mixture of Italian sun-dried tomatoes and arugula, this zesty pasta dish has become one of Maximo's signature items. Pasta Rosa could be described as a Creole-Italian sauce using traditional methods and innovative ingredients.
1/2 cup extra-virgin olive oil
1 to 1 1/2 tsp cayenne pepper
8 Tbs chopped garlic
8 oz medium shrimp, peeled
8 oz Arugula leaves or fresh spinach
1/2 cup Sun Dried Tomatoes, softened and julienned
1/2 tsp salt
1/2 cup grated Romano cheese
1 lb Tortellini, precooked (or your choice)
Heat oil, add cayenne pepper; the oil will turn a bright orange. Adjust to spicy or mild. Add garlic, sauté until lightly brown. Add shrimp, sun-dried tomatoes, arugula and salt. Sauté until shrimp is done and the arugula is wilted.
Toss in pasta and Romano cheese. Garnish with fresh parsley. Extra Romano on the side.
Servings: 4
Source: Maximo's Italian Grill
This post was edited on 3/9/25 at 12:59 pm
Posted on 3/9/25 at 11:27 am to Stadium Rat
quote:
Maximo's Italian Grill
I miss this place.
Posted on 3/9/25 at 12:02 pm to Y.A. Tittle
quote:Did you ever have this dish? I understand in later years, this name was applied to a somewhat different cream-based dish.
Maximo's Italian Grill
I miss this place.
The recipe above was from the Times-Picayune.
Posted on 3/9/25 at 12:21 pm to Stadium Rat
quote:
8 Tbs chopped garlic
quote:
Servings: 4
Dang.
Posted on 3/9/25 at 12:52 pm to deeprig9
quote:Garlic is life. Garlic is good.
8 Tbs chopped garlic
Servings: 4
Posted on 3/9/25 at 5:16 pm to Stadium Rat
Now THAT sounds like an excellant recipe.
Posted on 3/9/25 at 9:22 pm to Creolesote
BBQ shrimp
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Posted on 3/9/25 at 9:29 pm to Creolesote
Boiled
shrimp Creole
Shrimp remoulade
Shrimp salad
shrimp Creole
Shrimp remoulade
Shrimp salad
Posted on 3/9/25 at 9:33 pm to Creolesote
Hard to beat some fresh shrimp boulettes made with some 36-40 Brown Shrimp caught in Lake Boudreaux.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News