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Jumbo New Orleans Shrimp


The cook who submitted this full-flavored seafood recipe encourages you to have lots of French bread on hand to sop up the extra sauce.


  • 3/4 cup sliced mushrooms
  • 1/2 cup chopped onion
  • 1/4 cup chopped green, red, or yellow sweet pepper
  • 2 tablespoons chopped shallots
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon snipped fresh parsley
  • 2 tablespoons butter or margarine
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1/8 teaspoon salt
  • Dash ground red pepper
  • 1 egg
  • 1/3 cup milk
  • 8 to 12 jumbo shrimp (about 12 ounces), peeled and deveined
  • 1/3 cup all-purpose flour
  • 1/4 cup butter or margarine
  • French bread


  1. In a large skillet, cook mushrooms, onion, sweet pepper, shallots, garlic, and parsley in the 2 tablespoons hot butter until tender.
  2. Add undrained tomatoes, salt, and ground red pepper. Heat to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency.
  3. Meanwhile, in a shallow bowl, combine egg and milk. Dip shrimp into egg mixture, then into flour to coat.
  4. In another skillet, fry shrimp in the 1/4 cup hot butter about 5 minutes or until shrimp are opaque and coating is golden and crisp, turning once.
  5. Transfer tomato mixture to a shallow serving dish; arrange shrimp in tomato mixture.
  6. Serve with French bread.

Yield: 4 servings | Start to finish: 25 min

Per serving: 344 cal., 18 g total fat (10 g sat. fat), 96 mg chol., 614 mg sodium, 32 g carbo., 2 g fiber, and 13 g pro. Dietary exchanges: 2 starch, 1-1/2 very-lean meat, 3 fat

Posted by Darlene at Recipe Goldmine on March 20, 2002 at 08:31:35.

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