shrimp

  • 1½ pounds extra-large (21/25 per pound) shrimp, peeled (tails left on), deveined and patted dry
  • Kosher salt and ground black pepper
  • 10 medium garlic cloves , finely chopped
  • 2 tablespoons lime juice
  • 3 tablespoons grapeseed or other neutral oil, divided
  • 1 small jalapeño chili, stemmed, seeded and finely chopped
  • ¼ cup lightly packed fresh cilantro, finely chopped
  • 2 tablespoons salted butter, cut into 2 pieces

Mexican Shrimp in Garlic Sauce

Mexican Shrimp in Garlic Sauce

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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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Course: 
  • 2 pounds jumbo shrimp, peeled and deveined
  • ¼ cup vegetable oil, divided
  • ¼ teaspoon pepper
  • ¼ cup chili crisp plus extra for serving
  • 2 tablespoons white wine vinegar
  • ½ teaspoon salt
  • 1 small head Napa cabbage, cored and sliced thin
  • 4 green onions, sliced
  • 1 cup fresh cilantro leaves
  • ¼ cup salted dry-roasted peanuts, chopped

Grilled Chili Crisp Shrimp Skewers

Grilled Chili Crisp Shrimp Skewers

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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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Course: 
  • 1 pound large shrimp, peeled and deveined
  • 1 pound bay scallops
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 12 ounces dried calamarata or other short pasta
  • 4 tablespoons (½ stick) unsalted butter
  • 10 cloves garlic, peeled and sliced
  • 1 tablespoon capers, drained
  • ½ cup dry white wine
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • Juice of ½ lemon
  • 3 tablespoons finely chopped fresh flat-leaf parsley

The Seafood Tower

The Seafood Tower

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Course: 
  • 1 pound large shrimp
  • 6 cloves garlic, minced, divided
  • 1 lemon, zested and juiced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 2 cans white beans (drain 1 can)
  • 4 tablespoons butter
  • ½ cup dry white wine or stock
  • 3 cups chicken stock
  • ½ cup finely chopped parsley leaves

White Bean Scampi Stew

White Bean Scampi Stew

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Course: 
  • 3 dozen ten to twelve count head-on shrimp
  • 1 pound jumbo lump crabmeat
  • ½ cup melted butter
  • ½ cup finely diced onions
  • ¼ cup finely diced celery
  • ¼ cup finely diced red bell pepper
  • 2 tablespoons finely diced garlic
  • ½ cup sliced green onions
  • 1 teaspoon dried thyme
  • 1 tsp dried basil
  • 1 tablespoon Creole mustard
  • 1 tablespoon dry sherry
  • ½ cup bechamel sauce
  • ¾ cup seasoned Italian
  • bread crumbs
  • salt and cracked black pepper to taste
  • ½ cup melted butter ½ cup dry sherry
  • 1 cup water

Jumbo Shrimp Viala

Jumbo Shrimp Viala

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