Okra Stew with Shrimp
"This Creole-inspired stew is full of bell peppers, corn, tomatoes, okra, and shrimp. Quick to make and seasoned with thyme, bay leaves, chopped shallots or chives, and l…" - by CORWYNN DARKHOLME
Shrimp
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Shrimp Recipes
Marinated Grilled Shrimp
"Grilled shrimp marinated in tomato sauce, red wine vinegar, basil, and cayenne pepper." - by BLONDIEPEREZ
Coconut Shrimp I
"These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste." - by LINDAV10
Peppered Shrimp Alfredo
"A jar of Alfredo sauce gets an added kick with cayenne pepper, Romano cheese, and extra cream. Served with red bell peppers, shrimp, and penne pasta, this is one rich dis…" - by JZELLER
Grilled Marinated Shrimp
"This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal." - by Robbie Rice
Cioppino
"A classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme and basil. Serve with a…" - by Star Pooley
Cajun Crawfish and Shrimp Etouffe
"An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little t…" - by RHONDA35
Dave's Low Country Boil
"Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one po…" - by Lisa
Japanese Style Deep Fried Shrimp
"Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!" - by ait0shi
Good New Orleans Creole Gumbo
"A third-generation Cajun cook reveals gumbo secrets learned from her New Orleans mother and grandmother. Get your wrists limbered up, this is the real deal, with a slow c…" - by dailyrecipedoctor
Simple Garlic Shrimp
"If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!" - by Chef John