Sandwich

  • 1 cup coarsely shredded cucumber
  • ½ teaspoon salt
  • 1 cup Greek yogurt (not low fat)
  • 2 tablespoons olive oil
  • ¼ cup minced fresh herbs: dill, mint, cilantro, any mix
  • 1 garlic clove, grated
  • salt, pepper, and hot pepper flakes to taste
  • 1 pound cooked shrimp (your favorite recipe)
  • pita bread, chopped avocado, thinly sliced cucumber, mint leaves, cilantro, crisp lettuce leaves, for assembly

Summer Shrimp Wraps

Summer Shrimp Wraps

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Course: 
  • 2½ teaspoons kosher salt, plus more to taste
  • 1 pound headless large shell-on shrimp
  • 6 large eggs
  • 2 ounces slab bacon, or 2 strips thick-cut bacon, chopped fine
  • ¼ cup plus 2 tablespoons high-quality store-bought mayonnaise, such as Hellmann's or Duke's
  • 1 tablespoon pepper-vinegar hot sauce, such as Tabasco
  • 2 teaspoons Dijon mustard Freshly ground black pepper
  • 2 vine-ripened red tomatoes, cut into 8 slices total
  • 4 leaves butter lettuce
  • 4 top-loading hot-dog buns
  • 2 scallions (white and green parts), finely sliced

Shrimp and Deviled Egg Salad Rolls

Shrimp and Deviled Egg Salad Rolls

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Course: 
  • 2½ teaspoons kosher salt, plus more to taste
  • 1 pound headless large shell-on shrimp
  • 6 large eggs
  • 2 ounces slab bacon, or 2 strips thick-cut bacon, chopped fine
  • ¼ cup plus 2 tablespoons high-quality store-bought mayonnaise, such as Hellmann's or Duke's
  • 1 tablespoon pepper-vinegar hot sauce, such as Tabasco
  • 2 teaspoons Dijon mustard Freshly ground black pepper
  • 2 vine-ripened red tomatoes, cut into 8 slices total
  • 4 leaves butter lettuce
  • 4 top-loading hot-dog buns
  • 2 scallions (white and green parts), finely sliced

Shrimp and Deviled Egg Salad Rolls

Shrimp and Deviled Egg Salad Rolls

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  • ½ cup mayonnaise
  • ¼ cup stringed and finely diced celery
  • 1 tablespoon finely diced roasted and peeled red pepper
  • 1 lemon, juiced (about 2 tablespoons)
  • 1 teaspoon Chef Paul Prudhomme's Magic Seasoning Blends Shrimp Magic or Home Creole Seasoning (below)
  • ¼ teaspoon kosher salt
  • 1 tablespoon chopped fresh parsley
  • 1 pound boiled Louisiana shrimp, peeled, deveined, and chopped into ½-inch chunks
  • 4 large Sally Lunn Rolls or other soft roll
  • 1 tablespoon butter (plus more, as needed)

 

Home Creole Seasoning

Combine:

  • 3 tablespoons paprika
  • 2 tablespoons table salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 2 teaspoons black pepper
  • 2 teaspoons white pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme

Southern Shrimp Roll

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  • 3 green tomatoes
  • 1 tablespoon sugar
  • 1½ teaspoons salt, divided
  • ½ cup mayonnaise
  • 2 teaspoons hot sauce
  • 1½ cups all purpose flour
  • 1½ cups panko bread crumbs
  • 1 tablespoon Old Bay seasoning
  • 4 large eggs
  • 1½ cups vegetable oil for frying
  • 4 large brioche sandwich rolls, split and toasted
  • 12 slices cooked bacon, halved
  • 2 cups shredded iceberg lettuce

Bacon, Lettuce, and Fried Green Tomato BLT

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  • 4 pounds boneless pork butt, cubed
  • salt and pepper to taste
  • 1 teaspoon granulated onion
  • ½ teaspoon granulated garlic
  • 1 tablespoon cooking oil
  • 1 large yellow (sweet) onion, halved lengthwise and thinly sliced crosswise
  • 1 teaspoon smoked paprika
  • 1 teaspoon hot paprika
  • 1 tablespoon beef bouillon*
  • ¼ cup molasses (not blackstrap)
  •  

Pressure cooker: 

  • ½ cup water
  • ¼ cup cider vinegar


Slow-cooker:

  • 2 cups water
  • 1 cup cider vinegar

*If not using beef bouillon, substitute condensed beef broth for the water

Instant Pot or Slow Cooker Braised Pork Manwiches

Braised Pork Manwich

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Course: 
  • ½ cup (1 stick) unsalted butter
  • 2 tablespoons minced garlic
  • 4 ciabatta rolls, split
  • ⅔ cup whole-wheat flour
  • ½ cup powdered milk
  • ½ teaspoon cayenne
  • 1½ teaspoons coarse salt
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh chives
  • Freshly ground pepper
  • 32 fresh large oysters, shucked and drained
  • Neutral-tasting oil, such as safflower, for frying
  • lettuce, washed well and drained
  • 4 anchovy fillets, rinsed (optional)
  • 2 lemons, cut into wedges

Oyster Po'Boy

Oyster Po'Boy

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Course: 

This recipe is based on the Barbecue Shrimp entrée recipe in Ralph Brennan’s New Orleans Seafood cookbook.

  • 24 peeled Louisiana shrimp, medium size
  • 2 tablespoons Worcestershire sauce
  • 1½ tablespoons coarsely ground black pepper
  • 2 teaspoons Creole seasoning
  • 1 teaspoon minced fresh garlic
  • 3 tablespoons water, or as needed
  • ½ lemon, seeded
  • 1 stick butter cut into 6 to 8 pieces
  • 12 soft dinner rolls, for serving

BBQ Shrimp Sliders

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