shrimp

Shrimp Boil:

  • 2 quarts water 
  • 1 tablespoon peppercorns
  • 1 tablespoon celery seeds
  • 6 bay leaves, shredded
  • ½ cup kosher salt
  • 3 tablespoons ground cayenne pepper



  • 1 pound headless large shrimp (26-30 per pound), shells on 
  • 2 tablespoons chopped scallions 
  • ¼ cup fresh corn kernels, cut from the cob (about ½ ear) 
  • 2 tablespoons chopped fresh flat-leaf parsley 
  • 1 tablespoon grated fresh ginger 
  • 1½ teaspoons lemon zest (from 1 lemon) 
  • 3 tablespoons high-quality store-bought may­onnaise 
  • 1 cup bread crumbs, preferably fresh (from about 2 slices bread) 
  • Kosher salt to taste 
  • Freshly ground black pepper to taste 
  • Pepper vinegar or hot sauce to taste
  • 1 egg, beaten 
  • 1½ tablespoons canola oil 

Lee Bros. Shrimp Burger

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  • 28-ounce can whole San Marzano tomatoes 
  • 2 large yellow onions
  • 1 bunch green onions
  • 1 green bell pepper
  • 1 stalk celery
  • 1/4 cup olive oil
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried hot red pepper flakes 
  • 4 large garlic cloves, finely chopped 
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 1 roasted red pepper, finely chopped
  • 1½ cups dry red wine
  • 1 cup seafood stock or bottled clam juice
  • 1 cup chicken broth
  • salt and pepper to taste
  • 3 Louisiana blue crabs, cleaned and halved 
  • 18 clams
  • 18 mussels
  • 1 pound skinless mild Louisiana fin fish
  • 18 large Louisiana shrimp (U16-20), shelled and deveined, tails left intact
  • 12 scallops
  • 1/2 pound cooked Louisiana crawfish tails
  • finely chopped flat-leaf parsley and basil, for garnish
  • garlic croutons, for serving 

Rouille, for serving (recipe follows)


Rouille

  • 4 large cloves garlic
  • 1 slice firm white bread, crusts removed
  • 1 egg yolk
  • ½ cup diced roasted red pepper
  • 2 teaspoons lemon juice
  • pinch saffron threads, bloomed in 1 tablespoon broth from cioppino base
  • pinch cayenne pepper
  • ¾ to1 cup olive oil
  • salt and pepper to taste

Louisiana-Style Cioppino

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Course: 
  • 2 gallons water
  • 1 cup kosher salt
  • 1 cup liquid shrimp boil
  • 4 lemons, halved
  • 4 large onions, peeled and quartered
  • 4 heads garlic
  • 2 pounds small red potatoes
  • 2 pounds smoked sausage cut into 1-inch   pieces
  • 2 pints whole mushrooms
  • 4 ears corn, shucked and quartered
  • 8 pounds unpeeled, head on shrimp, rinsed
  • 2 to 3 pounds ice

Shrimp Boil

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Course: 
  • kosher salt to taste
  • 8 ounces dried linguine
  • ½ cup extra virgin olive oil
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1 small yellow onion, chopped
  • ⅓ cup white wine
  • 8 mussels, scrubbed and debearded
  • ½ cup halved cherry tomatoes
  • 2 tablespoons unsalted butter
  • 8 large shrimp, peeled and deveined
  • 8 leaves basil, torn, plus more for garnish
  • black pepper to taste
  • ½ cup grated Asiago cheese
  • 4 lemon wedges

Figaretti's Linguine

Figaretti's Linguine

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Course: 
  • 1 pound peeled and deveind medium Louisiana shrimp
  • 1 tablespoon canola oil
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 8 flour or corn tortillas, warmed

 

Fresh Salsa

  • 1 medium ripe tomato
  • 1/3 cup finely diced white onion
  • 1/3 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 jalapeno pepper, minced
  • salt to taste

 

Creamy Coleslaw

  • 1 bag shredded coleslaw mix
  • 1/2 cup chopped cilantro
  • 3 tablespoons mayonnaise
  • 1 teaspoon distilled vinegar
  • 1 clove garlic, minced
  • 1 jalapeno pepper, minced

Paste Recipe Title Here

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  • About 8 medium-sized ears corn, or 4 cups thawed frozen or drained canned corn kernels 
  • 6 ounces salt pork, trimmed of rind and cut into small cubes, or 6 thick slices bacon, cut crosswise into 1-inch lengths
  • 2 tablespoons canola or other high­-quality vegetable oil, if using salt pork 
  • ½ cups finely chopped leek, including pale green portion
  • 2 cups finely chopped yellow or white onion 
  • 3 tablespoons all-purpose flour 
  • 4 cups vegetable or reduced-sodium chicken broth 
  • 4 cups diced or sliced peeled boiling potatoes (about 2 pounds) 
  • 2 tablespoons minced fresh thyme, or 2 teaspoons crumbled dried thyme 
  • 2 bay leaves 
  • 1 cup heavy (whipping) cream, light cream, or half-and-half 
  • Salt 
  • Freshly ground black or white pepper 
  • Ground cayenne or other dried hot chile or hot sauce
  • fresh thyme sprigs, for garnish

McNair's Corn Chowder with Seafood Variations

McNair's Corn Chowder with Seafood Variations

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