Shrimp and Scallop Pasta
This was very good! We hope you try it yourselves. 1/2 lb. jumbo shrimp, peeled and deveined 3/4 lb. bay scallops 1/2 stick butter 1 tsp blackening spice (or spices […]
Curried Shrimp Surprise
This is a skillet version of the Spanish Shrimp Surprise that I changed up a bit. Do not get intimidated by the ingredients. Once you have them, it goes so […]
Chad’s Cajun Cooking Lake Charles Style
The beautiful Everage Family. Chad and Dena (pictured below) and their precious children, Trinady and Daxton. Every once in a while, you meet people who change your life. There is […]
Shrimp, Clams and Tortellini Scampi
Originally posted on Two Cousins and a Skillet:
2 lbs large shrimp, peeled, deveined and tails removed (always reserve skins, tails and legs for stock and freeze) 1 stick butter…
Shrimp and Andouille Gumbo
Originally posted on Two Cousins and a Skillet:
1/2 cup vegetable oil 1/2 cup all-purpose flour 16 oz Holy Trinity (diced onion, green pepper and celery) 4 oz chopped onion…
Blackened Shrimp with Stir Fry Vegetables
2 lbs peeled deveined shrimp 12 oz snow pea pods 12 oz package Shredded broccoli, carrots and cabbage slaw 12 oz assorted raw vegetables, such as peppers, asparagus and onion […]
Shrimp With Creole Seasoning
20-30 raw jumbo shrimp, peeled, deveined and tails left on Creole seasoning to taste (available on this site) 1 stick butter 8 medium (approx 6″) wooden skewers, soaked in water […]
Shrimp Stock
This shrimp stock can be made and used in many recipes and Creole/Cajun recipes. I always make a huge batch and freeze it in 2-cup portions. When peeling raw shrimp, […]
Shrimp and Andouille Gumbo
1/2 cup vegetable oil 1/2 cup all-purpose flour 16 oz Holy Trinity (diced onion, green pepper and celery) 4 oz chopped onion 4 oz chopped celery 8 oz diced tri-peppers […]
Two Cousins and a Skillet 