Search results for 'shrimp'

Richard's combines Louisiana Gulf Shrimp in a rich tomato sauce with onion, celery and bell pepper spiced up with Cajun spices and serves it over rice. Thicker and spicier than a gumbo, shrimp creole is made without a roux, but is oh-so-good!

Cooked Shrimp in a Creamy Garlic Sauce over Angel Hair Pasta. Just heat and eat!

Description: Grade "A" white Gulf shrimp. Packaged in Delcambre, Louisiana, the shrimp capital of Louisiana. 21/30 count per pound with heads off (headless). Perfect size for boiling and grilling. Our shrimp are fresh frozen and are caught within the last month. To minimize cost, please select GROUND shipping. Your shrimp will ship with dry ice and will arrive frozen ready for your boil. Very tasty and happy eating! Package includes 1 lbs pack.

Crawfish, Shrimp and Crab Boil Complete- nothing to add.

DESCRIPTION:  Extra Spicy Crawfish, Shrimp & Crab Boil Complete Nothing to Add.  Tips: * For smaller quantities of seafood, use 1-cup Zatarain's Extra Spicy Crab Boil with 6-8 lbs. shrimp, 5-6 lbs crawfish or 1 dozen crabs.   * For extra zesty flavor, try adding Zatarain's Liquid Crab Boil and/or Zatarain's Cayenne Pepper.

Our recipe uses the classic dark brown roux in a true Louisiana Cajun country fashion. We use only the freshest ingredients available to create this delicious Cajun Favorite. Serve over rice.

A thick spicy seafood stew served over white rice. Its rich color and flavor come from finely chopped vegetables smothered over a low heat in a dark smoky ROUX (flour browned in butter).