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The Whole Enchilada, Issue #012 -- Shrimp Fest: Grilled, Mexican, Cajun, & Soup
March 29, 2005

The Whole Enchilada, Issue #012

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The Whole Enchilada is the source of info for Mexican food lovers, grill meisters, smoked fish connoisseurs and anyone who loves cooking food of any kind.

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The Whole Enchilada

Issue # 012, March 29, 2005
Shrimp Fest:  Grilled, Mexican, Cajun, & Soup
What's cooking this month ...

New Website Pages (opens new window)
  • Grilled / Barbecue Shrimp Recipes - On the grill or in the oven, barbecue shrimp are hard to beat. 

  • Mexican Shrimp Recipes - Mexican shrimp, Camarones, are a delicacy and are prepared in many delicious ways throughout both the coastal and mountain areas.

  • Cajun Shrimp Recipes - Put on some Louis Armstrong or Zydeco music, grab some fresh baguettes from your local bakery, and head into the kitchen.  These Cajun shrimp recipes will put you in that "Big Easy" mood in no time.

  • Shrimp Soup Recipes - Shrimp soup is an excellent companion to any seafood meal. This quick and easy appetizer has many benefits ...

Recipe of the Month

My wife & I took a short vacation to New Orleans earlier this month.  Needless to say, I ate lots of fresh seafood, so I decided that this month's recipes would all feature shrimp - just about any way you would want to fix it.

The nickname for New Orleans is The Big Easy ... and it also applies to these recipes.

N’Awlins Barbecue Shrimp

Serves 4




   6   Tbsp  butter, unsalted

   2   tsp    garlic, minced

   1   Tbsp  fresh lemon juice

   2   tsp    fresh thyme, finely chopped

   2   tsp    paprika

1/2   tsp    kosher salt

1/4   tsp    cayenne

1/4   tsp    turmeric

  32  large  shrimp (approx. 1-1/2 lb), with shells







Melt the butter in a small pan over medium heat.  Add the garlic and cook, stirring occasionally, until soft, about 2 to 3 minutes.


Remove from the heat and add the remaining marinade ingredients.  Stir and allow to cool at room temperature.


Final Preparation


Split open the back of each shrimp with a sharp knife and de-vein it. Place the shrimp in a large, re-sealable plastic bag and pour in the marinade.  


Press the air out of the bag and seal tightly.  Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.


Remove the shrimp from the bag and discard the marinade. Grill over direct high heat until the shrimp are just opaque in the center and firm to the touch, about 2 to 4 minutes.


Turn shrimp once halfway through grilling time.


Remove shrimp from the grill and serve warm over rice.

** See more grilled and barbecue shrimp recipes on the website.


Chipotle Shrimp Over Rice


Serves 4



  14.5  oz     fat-free chicken broth

   3/4  cup    water

2-1/2  cups  "instant" (5-minute) rice

      1  tsp    vegetable oil

      1          small onion

      1          medium green bell pepper
      1  can   diced tomatoes, seasoned with garlic and onions

                  (14.5 oz)

      1  can   tomato sauce

                  (8 oz)

1 to 2 Tbsp  chipotle peppers in adobo sauce, chopped *

      1 Tbsp   honey

      1  lb      medium shrimp, peeled

*  If you can't find chipotles, substitute hot pepper sauce and a drop of liquid smoke to taste.



Combine chicken broth and water in a 2-quart saucepan, cover, and bring to a boil over high heat.  After the broth begins boiling, uncover the pan, stir in the rice, and re-cover.


Remove the pan from the heat and let stand, covered, for 5 minutes or until ready to serve.


While rice is cooking, heat the oil in an extra-deep 12-inch nonstick skillet over medium-high heat.  Peel the onion and cut it in half.  Cut each half into 1/4 inch crescent-shaped slices.


Add the onion slices to the skillet as you cut them.  Rinse and seed the bell pepper and cut it into bite-size pieces.  Add the pieces to the skillet.  Reduce the heat to medium and cook, stirring frequently, until the onions begin to soften, about 2 minutes.


Stir in the diced tomatoes (with juice) and the tomato sauce.  Finely chop the chipotle peppers and add them to the skillet.  Add the honey and stir thoroughly.


Add the shrimp, raise the heat to medium-high, and cook until the shrimp are pink and opaque throughout, about 3 minutes.  Stir frequently. 


Serve immediately over hot rice.

** See more authentic
Mexican shrimp recipes on the website.

Shrimp Creole

Chef Paul Prudhomme’s Recipe




        3-1/2  lbs       shrimp, with shells and heads

        2-1/2  cups    seafood stock, made with heads and shells

           1/4  cup     chicken fat

                            (may substitute beef fat or vegetable oil)

        2-1/2  cups    onions, finely chopped

        1-3/4  cups    celery, finely chopped


        1-1/2            green (bell) peppers, finely chopped

              4  Tbsp    unsalted butter

              2  tsp      garlic, minced

              1            bay leaf

              2  Tbsp    Creole seasoning


        1-1/2  tsp      Tabasco sauce

              3  cups    tomatoes, peeled and finely chopped

        1-1/2  cups    tomato sauce

              2  tsp      sugar

              5  cups    hot cooked rice




Rinse, shell and de-vein shrimp, make stock from heads and shells (see below).


Heat fat in 4 qt sauce pan over high heat.  Add 1 cup onions and cook over high heat for 3 minutes, stirring frequently.  Reduce heat to medium-low and cook until onions caramelize, about 3-5 minutes.  Stir frequently.


Add the remaining onions, celery, peppers and 2 Tbsp butter.  Cook over high heat until celery and peppers start to get tender, stirring occasionally.  Add garlic, bay leaf and Creole seasoning; stir well. 


Add Tabasco sauce and 1/2 cup of stock.  Cover and cook over medium heat 5 minutes to blend seasoning and for the vegetables to finish browning, stirring occasionally and scraping bottom of pan well.


Add tomato and reduce heat to low and simmer 10 minutes, stirring occasionally and scrapping bottom of pan.  Stir in tomato sauce and simmer 5 minutes, stirring occasionally. 


Add remaining stock and the sugar, simmer another 15 minutes, stirring occasionally.  Add the shrimp and cook just until pink and plump, for about 3 to 4 minutes.


To serve, spoon about 1 cup sauce over 1/2 cup rice on serving plates.


Seafood Stock



10 to 12  cups   shrimp, crawfish or crab shells *

         2   qts    cold water (enough to cover shells)


*  You may substitute 1-1/2 to 2 lbs  fish carcasses (heads and gills removed) for the shells.




Place shells in stockpot or heavy sauce pan and cover with cold water.  Bring to a boil over high heat, reduce heat to low and simmer about 30 minutes.  Strain and cool.

** See more authentic
Cajun shrimp recipes on the website.

Sopa de Camarones (Shrimp Soup)




1          lb    medium shrimp

3      Tbsp    unsalted butter

1  medium    onion, chopped

1     clove    garlic, minced

3      large    tomatoes, peeled, seeded and chopped

1                Bay leaf

2                cloves, whole

6                new potatoes, halved

4      cups    milk

2       ears    sweet corn, cut into 6 slices

2                egg yolks





Shell the shrimp and set aside. Heat 1 Tbsp of butter in a frying pan and sauté the shrimp shells for 2-3 minutes. Transfer to a saucepan, add 2 cups water and boil until reduced by half.


Strain stock and discard shells.  Heat remaining 2 Tbsp butter in large pan and sauté onion and garlic until tender. Add tomatoes, bay leaf, cloves, and stock.  Cook covered for 15 minutes.  Strain.


Return stock to saucepan and add potatoes. Cover and simmer 15 minutes, until potatoes are almost done.  Add milk, shrimp, and corn.  Cover and cook for 5 minutes.


Beat egg yolks lightly. Beat 3 to 4 Tbsp of hot soup into the yolks and stir the egg mixture into the soup over low heat until it thickens slightly.

** See more shrimp soup recipes on the website.

Enjoy your recipes.

Alan Howard
Mexican & Barbecue Recipes

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