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Poppy's Shrimp Etouffee Click image to enlarge. |
shrimp
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Poppy's Seafood Gumbo Click image to enlarge. |
Shown with Blue Cheese Dip |
Buffalo Shrimp Click image to enlarge. |
Note: Some of these ingredients you'll find in any asian market. |
Hot and Sour Shrimp Soup Click image to enlarge. |
For the Pickled Shrimp:
For the Poached shrimp:
For the Egg Yolk Mousse:
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Chef Philip Lopez Click to enlarge image. For the Deviled Shrimp Stuffing:
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Seafood Stuffed Mirlitons Click image to enlarge |
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Bourbon BBQ Shrimp Appetizer Click to enlarge image |
*If colossal shrimp are not available, use the largest you can find. **Use a blender or peppermill to coarse-grind the peppercorns. The grind is important to the taste of the finished dish. |
Ralph Brennan's Barbecue Shrimp Click to enlarge image |
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Chef Paul Prudhomme's Garlic Shrimp and Oysters Pasta Sauce Click image to enlarge |