Get a taste of Cajun recipes with Gumbo Supreme! Learn how to add onions this recipe with expert cooking tips in a free recipe video. Expert: Karl James Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years. Filmmaker: Dana Glover
Jambalya Shrimp and Sausage( My WAY)- Tutorial Tube. Duration : 9.90 Mins.
Check Out My Website www.blackonyxworld.com This is a cheap, quick easy and tasty meal. As I stated this isnt the authentic way this is just my way and I sooo love it !! Enjoy!
BBQ Shrimp Recipe from Pearls New Orleans Kitchen Video Clips. Duration : 3.15 Mins.
Chef James Pasco gives away the secret to Pearls New Orleans Kitchen BBQ shrimp recipe. Mexican Gulf shrimp smothered with garlic butter, white wine, and worcestershire sauce, served with French bread to soak up that decadent sauce
Keywords: magnum hospitality, red mesa grill, james pasco
Sli5 Special Series #21.3 - 1/3 Video Clips. Duration : 14.47 Mins.
S5 SS #21.3: R/\GlN C/\JUNS (S01.E03) L0Y/\LTY \/S Ll\/ELlH00D - (1 of 3) - Click Link Below for Part 2: www.youtube.com Subscribe Now for Your Favorite Episodes, in Full, Uploaded Daily! "Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.
Keywords: commerical fishing, boat, ocean, shrimp, fish, work, skipper, mates, markets, money, business, cajun, fishing vessel, captain, crew, sli5, series special #21.3, s01e03, high quality, widescreen, educational, documentary
Betty's Hot and Spicy Cajun Shrimp Saute Recipe Tube. Duration : 7.55 Mins.
In this video, Betty demonstrates a Cajun-style shrimp saute. It is quick and easy to make and has loads of flavor. Ingredients: 10 oz. frozen cleaned uncooked shrimp 1/2 teaspoon of garlic salt hot sauce (Louisiana-style) 1/2 tablespoon of extra virgin olive oil Thaw the shrimp in its original freezer bag. When thawed, drain it through a colander to let excess water go into the sink. Now place the shrimp on a plate, sprinkle well with garlic salt and Louisiana hot sauce. Cover with cellophane and refrigerate for 4 hours. In a skillet heat 1/2 tablespoon of olive oil until hot, but not smoking. Add the shrimp, but don't allow a lot of the marinade into the skillet. The shrimp will cook very quickly. Turn each shrimp once, when it changes from translucent to opaque. When cooked on both sides, remove to a plate that has paper toweling on top to drain the shrimp. Move the shrimp to a serving dish. Serve while hot! Don't skimp on the hot sauce!!!
