shrimp

Course: 
  • 2 tablespoons vegetable oil
  • 1/4 cup onion, diced
  • 1/4 cup red bell pepper, diced
  • 1 tablespoons garlic, minced
  • 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
  • 12 Gulf oysters, shucked
  • 2 tablespoons Cajun seasoning
  • 1/2 cup mirliton, diced
  • 1/2 cup Abita Amber beer
  • 1 tablespoon Tabasco
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup shrimp stock
  • 2 pounds Louisiana crawfish tails
  • Kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew

 Louisiana Seafood Stew

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Course: 
  • 1 teaspoon peanut oil
  • 5 cloves garlic, minced
  • 3 shallots, minced
  • 3 cups fish stock (chicken stock may be substituted)
  • 2 tablespoons fish sauce
  • 1/4 lb crabmeat, shells removed and picked clean
  • 1/4 lb shrimp, shelled and deveined
  • 1 15 ounce can creamed corn
  • 1/2 teaspoon black peppercorns, cracked
  • 1 egg beaten
  • 2 tablespoons cilantro, chopped

Thai Crab Shrimp and Cilantro Soup

Thai Crab Shrimp and Cilantro Soup 

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Course: 
  • 2 potatoes, peeled and diced
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 teaspoon paprika
  • 1 bottle (8 ounces) clam juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (4 ounces) green chiles, chopped
  • 1 jar (2 ounces) pimientos, chopped
  • 1 cup half and half
  • 1/2 lb redfish fillets (other firm white flesh fish may be substituted)
  • 1/2 lb medium-sized shrimp, peeled and deveined
  • lemon juice to taste

Winter Seafood Chowder

Winter Seafood Chowder 

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Course: 

Marinade

  • ¼ cup fresh lime juice
  • ¼ cup chopped cilantro
  • 2 cups tomato juice
  • 1 cup chopped red onion
  • 1 tablespoon chili powder, Ancho preferred

 

Sauce

  • ½ cup jarred Salsa Verde
  • ½ cup low fat sour cream

 

Grilled Shrimp Tacos

  • 24 medium Louisiana shrimp, peeled, deveined, tails left on (optional)
  • salt and pepper to taste
  • 8 6-inch corn taco shells
  • ½ pound red cabbage, shredded
  • 1 cup cilantro, chopped
  • lime wedges for serving
  • 8 metal skewers for grilling

Grilled Shrimp Tacos

Grilled shrimp tacos 

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Course: 
  • 2 tablespoons butter
  • 1/2 bunch celery, finely chopped
  • 1/2 onion, finely chopped
  • 1/8 cup garlic, minced
  • 1 bay leaf
  • Pinch of dried tarragon
  • Pinch thyme
  • Pinch of paprika, white pepper and cayenne
  • 1 cup white wine
  • 1 lb shrimp 36/40 count, peeled and deveined
  • 1/2 cup flour
  • 1/2 jar shrimp base
  • 1 quart heavy cream
  • 1 cup blonde roux (1/2 cup butter & 1/2 cup flour)
  • 2 oz cream sherry
  • 1 lb roasted sweet potato pulp (canned)
  • 1½ cups sweet corn, boiled & cut from the ear (frozen may be substituted)

Sweet Potato, Shrimp and Corn Bisque

Sweet Potato, Shrimp and Corn Bisque

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Course: 
  • 1/2 red onion, peeled and finely chopped
  • 3 tablespoons butter,softened
  • 2 tablespoons Cajun seasoning
  • 1 tablespoons olive oil
  • salt and pepper, to taste
  • 2 lbs 31-35 count fresh gulf shrimp
  • 1/2 lb provolone cheese, shaved thin
  • 1/2 lb dill havarti cheese, shaved thin
  • 1 green bell pepper, seeded and finely chopped
  • 10” round Italian loaf
  • 1 cup olive salad
  • 2 lb fresh lump crabmeat

Note: The image shows talapia but gives a good idea of what yours should look like.

Louisiana Seafood Muffuletta

Louisiana Seafood Muffuletta

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Course: 

2 pounds large Louisiana shrimp, heads removed

1 pound asparagus, trimmed, each cut into 4 pieces

1 large had Romaine lettuce, washed, cored, torn into bite sized pieces

1 7-ounce jar roasted red peppers, drained and chopped

3 anchovies from a tin, drained and chopped (optional)

1/2 cup chopped green onion

1 1/4 cups Olive Salad, jarred, or recipe here

1 cup shredded Parmesan

 Capparelli Salad

Capparelli Salad

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Course: 
  • 1 sheet frozen puff pastry (half of 16-ounce package all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
  • 1/2 cup heavy whipping cream
  • 2 tablespoons all purpose flour
  • 1 tablespoon butter
  • 3½ cups sliced leeks (white and pale green parts only; from 3 large)
  • 1/2 lb Andouille sausage, cut into scant 1/2-inch cubes
  • 2 large garlic cloves, minced
  • 1/3 cup dry vermouth or dry white wine
  • 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
  • 1/4 teaspoon dried thyme
  • 1 Yukon Gold potato (8-ounce), peeled, cut into 1/2-inch cubes
  • 1/2 cup chopped green onions
  • 1½lbs deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Shrimp and Andouille Pot PIe

Shrimp and Andouille Pot Pie 

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Course: 
  • 1 tablespoon salt
  • 1 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 2 garlic cloves, minced
  • 2 pounds small to medium (45 to 50 per pound) Gulf shrimp, cooked and peeled
  • 1 medium onion, thinly sliced (about 1/2 cup)
  • 25 to 30 bay leaves

 

 

 

Pickled Shrimp

Pickled Shrimp 

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Course: 
  • three dozen small to medium mussels, purged*
  • 5 1/2 cups clam juice or seafood stock, as needed 
  • 1/2 teaspoon crumbled saffron thread
  • 3/4 pounds firm fleshed fish, such as snapper, grouper, and mahi mahi (feel free to mix several different varieties), skin off, cut into 1/2 inch pieces
  • 1 pound small cleaned squid with tentacles, cut into 1/2 inch pieces (optional)
  • 1 pound andouille, cut into quarters lengthwise and diced
  • 18 large shrimp, peeled, deveined, tails left intact
  • Salt, as needed
  • 4 tablespoons minced garlic
  • 1 1/2 tablespoons sweet smoked paprika
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon dried thyme
  • olive or vegetable oil, as needed
  • 1 medium yellow onion, diced to 1/4 inch
  • 1 red pepper, diced to 1/4 inch
  • 1 green pepper, diced to 1/4 inch
  • 1 bunch small green onions, diced to 1/4 inch
  • 1 medium tomato, diced to 1/4 inch
  • 3 cups white rice, prefererably Arborio

*Tip: How to easily purge mollusks

Seafood Andouille Paella

Seafood Andouille Paella 

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