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Shrimp Creole IV

Submitted by: Stefanie

Shrimp Creole made with fresh shrimp stock, onions, green peppers, tomatoes, herbs, and shrimp. Great over rice and served with French bread for dipping.

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Lowcountry Shrimp and Cheese Grits

Submitted by: AWEAVER

Succulent shrimp sauteed with diced tomato in olive oil and butter, served over garlic cheese grits.

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Creamy Cajun Shrimp Pasta

Submitted by: C

Easy, elegant, spicy and only needs a salad to go with it. If needed, reduce Cajun spice to taste.

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Excellent Shrimp Creole

Submitted by: CHRISTYT

Shrimp cooked in a tomato stew with celery, bell pepper and onions. Serve over rice.

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Shrimp and Feta Cheese Pasta

Submitted by: JWEARY15

Shrimp is cooked in garlic and white wine, then tossed with pasta and feta in a fresh tomato sauce.

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Shrimp Etoufee III

Submitted by: RONNIE B.

This is a great family recipe. Lots of plump, seasoned shrimp with onions, celery, and green bell pepper.

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Shrimp Creole III

Submitted by: Kathleen Burton

A hearty and spicy shrimp stew with onions, green peppers, celery, tomatoes, and wine. Serve over hot, cooked rice.

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Cajun Shrimp Orecchiette

Submitted by: Dawn Drouin

A spicy shrimp, tomato, and spinach sauce tops interesting orecchiette ('little ears') pasta.

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Shrimp de Jonghe II

Submitted by: JFCHURCH

Freshly cooked shrimp are baked in a well-seasoned butter and bread crumb mixture. Great as an appetizer or main dish.

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Herbal Shrimp Delight with Beer Sauce

Submitted by: Chris Warner

A fabulous blend of herbs and greens serves as the bed for sauteed jumbo shrimp smothered with a beer and tomato sauce, and topped with freshly grated Parmesan cheese.