Chappy's Shrimp Etouffee
Chappy's Seafood Restaurant provided by Old Biloxi Recipes
1/2 lb. butter
1 c. all-purpose flour
1 large onion chopped
1 c. reen bell pepper chopped
2 stalks celery chopped
2 1/2 qts chicken stock
4 c. boiled shrimp
juice of 1 lemon
2 tsp garlic powder
1 tsp. Tony Chachere's Creole Seasoning
1 1/2 tsp. cayenne pepper
1 tsp salt
1 tsp black pepper
4 c. cooked rice
green onions chopped
In a large pot, melt butter on high heat. Add flour slowly and continue to stir until a peanut brown color, approximately 10 minutes. Add onion, bell pepper and celery to roux. Continue stirring. Slowly add chicken stock to the mixture. Mix thoroughly for 5 minutes. Add shrimp and cook for 10 minutes longer. Add lemon juice. Lower heat and cook for 30 minutes. Add in garlic powder, Tony Chachere's seasoning, cayenne pepper, salt and pepper. Ladle over hot cooked rice. Garnish with parsley sprigs and green onions.
Shrimp and Grits Dressing
by:Southern Living Mag.
1 lb. peeled, medium-size raw shrimp
3 cups chicken broth
1/2 tsp. salt
1/4 tsp. ground red pepper
1 cup uncooked regular grits
1/2 cup butter
3 large eggs, lightly beaten
1 red bell pepper,diced
1 cup fine, dry breadcrumbs
1 cup chopped green onions
1/2 cup grated parmesan cheese
1. Preheat oven to 325*. Devein shrimp, if desired.
2. Bring broth and next 2 ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 min. or until liquid is absorbed. Remove from heat.
3. Stir together eggs and next 4 ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until blended. Pour grits mixture imnto a lightly greased 11 x 7 inch baking dish.
4. Bake at 325* for 55 mins. to 1 hour or until mixture is set. Let stand 10 mins.
Mississippi Gulf Shrimp Stuffed Peppers
1 lb. small Mississippi Gulf Shrimp, boiled and chopped
8 large bell peppers, cored, parboiled, cooled and set aside
1 large Spanish onion, sautéed until tender in stick of margarine
1 1/2 c. brown rice, boiled until almost tender with a stick of margarine
1 c. Spanish olives with pimentos, chopped
1 c. sharp cheddar cheese, shredded
Combine shrimp, rice, onion and olives; mix thoroughly. Add salt and pepper to taste. Stuff each pepper and sprinkle with shredded cheese. Place in a large baking dish and bake on 300 degrees until cheese is melted.
Mississippi Gulf Shrimp Kabobs
Peeled uncooked Mississippi Gulf Shrimp, as many as you need
Herb and Garlic marinade (This is a 30-minute marinade.)
Mushrooms, one for each shrimp
Bell peppers (I use red and yellow for color.)
1 purple onion, cut into quarters
Marinate the shrimp and mushrooms for 30 minutes or more.
Put on skewers and grill until shrimp are pink and vegetables are done.
Use the leftover marinade to baste the kabobs.
Linda St. Arnaud
Mississippi Gulf Shrimp and Eggplant Casserole
1 lb. Mississippi Gulf Shrimp, cleaned and peeled
4 c. eggplant, peeled and cubed
1 c. green bell pepper, diced
1 c. onion, diced
1 c. celery, diced
2 cloves garlic, crushed
2 c. rice, cooked
1 tbsp. Worcestershire sauce
2 tbsp. butter
2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. thyme
3/4 c. mayonnaise
1 c. bread crumbs
Sauté bell pepper, onion, celery, eggplant and garlic in butter. Add remaining ingredients and mix well, except bread crumbs. Place in a 2 qt. casserole dish, spread bread crumbs over the top and bake in preheated oven at 350 degrees for 45 minutes.
Quick Mississippi Gulf Shrimp Creole
2 lbs. raw Mississippi Gulf Shrimp, shelled (weight is after shelling)
1 c. bell pepper chopped
1/2 c. onion chopped
1/4 c. celery finely chopped
1 tsp. minced garlic
1 jar Prego Traditional tomato sauce (don’t substitute brands)
1 bay leaf
6 slices bacon (For a healthier version eliminate bacon and substitute olive oil to sauté)
1 c. seasoned chicken stock
Cayenne to taste
3-4 tbsp. olive oil
3-4 tbsp. flour (optional)
In a large heavy pot, cook bacon until crisp, when done remove and set aside. Reserve about 1 tablespoon of the drippings and add the first four ingredients sauté until soft, add shrimp and sauté until they begin to turn pink then add Prego, chicken stock, and bay leaf to mixture. Bring to a simmer and allow to cook 30 minutes. If thickening is needed, in a small skillet add the flour and olive oil to make a roux.
Mississippi Gulf Shrimp Scampi
2 lbs. Jumbo Mississippi Gulf Shrimp (4-5 per person)
1/2 c. butter
1/4 c. chopped parsley
1 tsp. salt
1/2 tsp. lemon peel
2 tbsp. lemon juice
Preheat oven to 400 degrees. Peel shrimp, leaving tails on. De-vein and wash; drain on towels. Melt butter in 9-inch x 13-inch pan in oven. Add other ingredients except shrimp. Place shrimp in pan and turn once. Bake 5 minutes and turn again. Be sure parsley covers shrimp. Bake 8- 10 minutes longer. Arrange shrimp on serving dish and pour sauce over.
Jerry’s Mississippi Gulf Shrimp Jambalaya Creole
10 lbs. Mississippi Gulf Shrimp, cleaned and peeled
6 onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 whole celery, cut up
2 bunches green onions, cut up
1 lb. bacon cut into small pieces
2 lbs. smoked sausage, cut up
10 lb. bag of chicken leg quarters
Boil and de-bone chicken, save the stock. (Note: Use plenty of water when boiling because you will need 1 cup of stock for every cup of rice.)
1 large can crushed tomatoes
2 boxes 28 oz. Minute rice
1/2 small can of paprika added for color
Brown sausage and cook the bacon (save the grease).
Add the peppers, celery and onions, sauté.
Measure the correct amount of stock, add chicken, sausage and shrimp and bring to a boil. Add remaining ingredients, then add the rice. (Don’t stir too much). Let covered pot sit for 15 minutes for the rice to cook.
Recipe by Jerry Gill
Mississippi Gulf Shrimp Etouffee
5 lbs. Mississippi Gulf Shrimp, peeled, de-veined and chopped
1 c. butter or margarine
2 onions, chopped
6 stalks celery, chopped
3 tbsp. garlic, chopped
4 tbsp. flour
1 c. mushrooms, chopped
3 tbsp. paprika
Salt, black pepper, and red pepper flakes to taste
In a large skillet melt butter; sauté onions, celery and garlic. Stir in flour and cook slowly for 5 minutes. Add shrimp and cook for 20 minutes. Add 2-3 cups of water and mushrooms. Stir in paprika and seasoning. Cook for 30 minutes. Serve with hot French bread.