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Shrimp Recipes

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Shrimp Stock

Whenever you make anything with shrimp save the shells by putting them into a freezer zip lock bag and freeze until you're ready to make your stock.
Prep Time5 minutes
Cook Time1 hour
Straining of the stock20 minutes
Total Time1 hour 25 minutes
Course: stock
Cuisine: stock
Keyword: shrimp, stock
Servings: 3 quarts
Author: Larry Stasiak

Equipment

  • 1 stock pot (large)

Ingredients

  • 2 lbs. Shrimp shells
  • 14 cups cold water
  • 1 white, yellow or sweet onion (rough chop)
  • 1 cup carrots (rough chop)
  • 1 cup celery (rough chop)
  • 3 Garlic cloves (smashed)
  • 2 tbsp. parsley
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried thyme
  • 2 bay leaf

Instructions

  • Rinse the shells in cold water and add them to the stock pot. Add all other ingredients. Bring to a boil. Reduce heat and simmer uncovered for 1 hour. Skim the impurities as they rise to the top.
  • Remove from heat and strain the stock into a smaller container or a bowl. Fill a large container with ice and water to make a ice bath. Place the strained stock to the ice bath to cool quickly. Refrigerate or freeze in smaller containers.

Notes

I typically make larger quantities.  So I will freeze whatever I don't plan on using within a couple days. 
Eat like a king, you deserve it! 
Give it a rub!
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Shrimp Etouffee

This is one of my favorite dishes.
I do it a little different to add more flaver. You can always add crawfish tails to this recipe. I usually use homemade shrimp stock. However, you can always use store-bought seafood stock.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Dinner
Cuisine: Cajun
Keyword: cajun, shrimp
Servings: 4
Author: Larry Stasiak
Cost: 20-30

Equipment

  • 1 Dutch oven Or Heavy bottom pot
  • 1 Sauté pan
  • 1 Bowl
  • 1 Wisk
  • 1 Sauce pan

Ingredients

  • 8 tbsp unsalted butter
  • 8 tbsp flour
  • 2 stalks celery finely chopped
  • 1 green pepper finely chopped
  • 1 onion finely chopped
  • 2 green onion sliced
  • 2 Lbs shrimp u8-10
  • 4 Cups cooked white rice
  • 1 Cajun Beaver Hot Sauce
  • 2 tbsp Cajun Beaver Rub
  • 1 tsp Cajun Beaver Rub
  • Avocado oil or good olive oil/ unsalted butter

Instructions

  • After removing the shells & cleaning your shrimp. Pat them dry & put them in a bowl. Add 2 tablespoons of avocado oil. Then mix in 2 tablespoons of the Cajun Beaver Rub. Put in the fridge for at least 30 min to an hour.
  • In a Dutch oven or a heavy bottom pot. On medium high heat. Melt the butter then slowly add the flour whisking as you go. Once all incorporated reduce heat to medium. Keep whisking every few minutes. Wisk for about 25-35 minutes until it turns a beautiful dark drown.
  • While your rue is doing its thing. On medium high. In the sauté pan add all your Shimp. Do not overcrowd. Do 2- 3 batches if you need to. Cook on both sides for 2 minutes until almost cooked through. Please don't overcook. When done put into a bowl.
  • When the shrimp is done. In the same sauté pan add some oil at medium high heat. Sauté all the vegetables for about 5-8 min. until soft.
  • Cook rice as directed. About 20 minutes.
  • Once the rue is a dark brown. Slowly add the Shrimp stock. Whisking continuously. It will initially clump up. As you add more it will loosen up. It should be like a nice gravy consistency. Once you get it to the consistency that you like add 1 teaspoon of the Cajun Beaver Rub. You can always add some water or more shrimp stock to loosen it up if you like. Add the vegetables. Finally add the shrimp. Mix well.
  • Add 1 cup of rice to your plate. Spoon some of the shrimp mixture to the center of the rice. Garnish with green onions. Enjoy!
    Eat like a king you deserve it.
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Beaver Rub Cajun Crab dip

A very simple and delicious recipe. This will quickly become one of your favorite side dishes.
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Course: Appetizer
Cuisine: Cajun
Keyword: Beaver Rub, cajun, crab
Servings: 4 people
Author: Larry Stasiak
Cost: $20

Equipment

  • 1 8" oven safe casserole dish
  • 1 Large mixing bowl
  • 1 Spatula
  • 1 Lemon Juicer
  • 1 Garlic press

Ingredients

  • 1 8oz cream cheese
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 zest of lemon
  • 1 juice of lemon
  • 3 cloves of minced garlic
  • 2 T Cajun Beaver Rub Hot sauce "if you like spicer use more"
  • 3 T Cajun Beaver Rub Spice blend
  • 3 cups white Cheddar "shredded"
  • 1 6oz canned crab "use the best crab you can get"
  • 1 Bunch green onion "thinly sliced"
  • 1 Bag your favorite chips

Instructions

  • Let the cream cheese sit out for a couple of hours to soften.
  • Preheat the oven to 450 degrees
  • Combine the cream cheese, mayo, sour cream, lemon zest, garlic, Cajun Beaver Rub hot sauce, 2T Cajun Beaver Rub Spice blend, 2 cups white cheddar.
  • Once all combined well add the crab and half of the green onions. Carefully mix.
  • Add the remaining cheese and green onions to the top.
  • Sprinkle more of the Cajun Beaver Rub on top of the crab dip.
  • Bake for 20 minutes or until brown on top.
  • Once browned pull from the oven and let it cool down for a few minutes. It will be very hot. Enjoy!

Notes

This recipe can always be prepared ahead of time.
Eat like a king, you deserve it.
Give it a rub!
 
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