May 10 is National Shrimp Day. Celebrate the holiday by trying your hand at cooking the delicious seafood, which the National Shrimp Council touts as the most consumed seafood in America. Americans consumed an average of 4.0 lbs per capita in 2015. Shrimp has been the number one seafood in the U.S. for seven years.
Here are four shrimp recipes, courtesy of Zatarain’s.
Zesty Bacon-Wrapped Shrimp
Try this super easy New Orleans-style shrimp appetizer with Creole flavor. Pick up some jumbo shrimp, bacon of your choice and Zatarain’s Creole Seasoning. Prepare in the morning and pop in the oven when you get home. You’ll have dinner in about 20 minutes. Serves 8.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
16 jumbo shrimp, peeled and deveined, leaving tails on
16 slices bacon
Zatarain’s Creole Seasoning
Preparation:
Preheat oven to 450°F. Line baking pan with foil. Place baking rack in pan. Wrap each shrimp with 1 slice of bacon. Place shrimp on rack. Lightly sprinkle both sides with Creole Seasoning. Let stand 15 minutes.
Bake 15 to 20 minutes or until bacon is crisp around the edges and shrimp turn pink. Serve warm.
Easy Stovetop Shrimp Boil
Use Zatarain’s Complete Crawfish, Shrimp & Crab Boil to create the unmistakable flavor of a New Orleans shrimp boil right on your stove top. Just follow the simple recipe below. Serves 12.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
5 quarts water
1 to 2 packages (4 ounces each) Zatarain’s Crawfish, Shrimp and Crab Boil – Complete
1 lb smoked sausage, cut into 1- to 2-inch pieces
8 to 12 new potatoes Substitutions available
6 ribs celery, cut into 2- to 3-inch pieces
3 medium yellow onions, peeled and halved
2 heads garlic, halved crosswise
4 to 6 lemons, halved
2 lbs large (21 to 30 count) shrimp with shells
6 ears frozen mini corn-on-the-cob
Preparation:
Mix water and Crab Boil in large (10 to 12 quart) stockpot. Bring to boil on high heat. Stir in sausage, potatoes, celery, onions and garlic. Return to boil; cover. Boil 15 minutes.
Squeeze juice from lemons into the water and add lemons into the pot. Stir in shrimp. Return to boil; cover. Boil 1 minute.
Turn off heat. Stir in corn. Let stand 5 minutes. Drain well and serve.
Zatarain’s Shrimp & Veggie Cilantro Lime Rice
Bring new life to weeknight meals with the zesty lime and herb flavor of Zatarain’s Cilantro Lime Flavored Rice. Simmer rice with shrimp, diced tomatoes and butter to create a one-skillet feast for the whole family to enjoy. Serves 6.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
1 tbsp butter
½ c chopped red onion
2 c water
1 can (14½ oz) diced tomatoes, drained
1 package Zatarain’s Cilantro Lime Rice
1 lb large shrimp, peeled and deveined
Preparation:
Melt butter in large nonstick skillet on medium heat. Add onion; cook and stir 2 minutes or until onions are translucent.
Stir water, tomatoes and Rice Mix into skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes.
Stir in shrimp. Cover and cook 10 to 15 minutes longer or just until shrimp turn pink and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes.
Zatarain’s Slow Cooker Chicken & Shrimp Jambalaya
Cook up a hands-off batch of this kickin’ New Orleans favorite in your slow cooker with Zatarain’s Jambalaya Mix, chicken, shrimp, diced tomatoes, and frozen peppers and onions. It’s the perfect recipe for a weeknight family meal or entertaining a crowd. The slow cooker saves dinner again. Serves 8.
Prep Time: 10 minutes
Cook Time: 4 hours
Ingredients:
1½ lbs boneless skinless chicken thighs, cubed
1 package (12 to 16 ounces) frozen peppers and onions blend
1 can (14 ½ oz) diced tomatoes, undrained
1 package (8 oz) Zatarain’s Jambalaya Mix, Original
1 lb large shrimp, thawed, peeled and deveined
Preparation:
Place chicken, vegetables and tomatoes in slow cooker. Stir until well blended. Cover
Cook 3 ½ hours on HIGH or 7 ½ hours on LOW.
Stir in Rice Mix and shrimp. Cover. Cook 30 minutes longer on HIGH or until shrimp turn pink and rice is tender
Find these recipes and more at www.zatarains.com.
