Food Network, Alton Brown, Brown Rice, Seafood Recipes, Shrimp Gumbo Recipes, Green Peppers, Foodnetwork, Ovens, Cajun Cooking
|1/2 lb||Andouille sausage|
|1/2 cup||Green peppers|
|1 tsp||Thyme, fresh|
Baking & Spices
|4 oz||All-purpose flour|
|1/2 tsp||Black pepper, freshly ground|
|1/4 tsp||Cayenne pepper|
|1 tbsp||Kosher salt|
Oils & Vinegars
|4 oz||Vegetable oil|
|1 tablespoon file powder|
|1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp|
Jess Jackson asks for this ersatz gumbo every time he visits his Kentucky farm. "He always says, 'We should have this once a week,' " Huffman says. "Then, when he's about halfway through the bowl -- 'OK, twice a week.' It's not authentic gumbo, but Creole flavors have crept up to Kentucky."
Shrimp Gumbo Recipe : Alton Brown : Food Network - FoodNetwork.com. Very labor intensive, you make your own seafood broth, it calls for head on shrimp, and it takes awhile with the roux. It's supposedly "lighter" than traditional gumbo though.
Shrimp Salad 8-oz pkg frozen cooked salad shrimp, thawed and drained 6-oz can lump crabmeat, drained and picked 1 large hard-cooked egg, grated 1/4 c chopped celery 2 tbs minced green onion 2 tsp dried dill weed 1/4 tsp salt 4 tbs mayonnaise 3 tbs sour cream
The preparation of this shrimp dish is super simple – I just toss everything into a zip-top bag and let it marinate in the fridge for about 30 minutes. The shrimp grill up in minutes and are full of flavor. They pair perfectly with grilled asparagus and steamed rice.