shrimp

Course: 

Biscuits

  • 3/4 cup baked, pureed, Louisiana sweet potatoes
  • 2 tablespoons brown sugar
  • 1/2 stick butter (4 tablespoons)
  • 4 teaspoons baking powder
  • 1½ cups all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt

Seafood Stew

  • 2 tablespoons vegetable oil
  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 tablespoons minced garlic
  • 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
  • 12 Gulf oysters, shucked
  • 2 tablespoons Cajun seasoning
  • 1/2 cup diced mirliton
  • 1/2 cup Abita Amber beer
  • 1 tablespoons 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 with Sweet Potato Biscuits

Louisiana Seafood Stew with Sweet Potato Biscuits 

Click for Video of Cooking Demonstration

Course: 
  • 16 4 to 5-inch bamboo skewers
  • 16 large Gulf shrimp, peeled and deveined, tails intact
  • 1 tablespoon vegetable oil
  • zest and juice of 3 limes
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon red chile flakes
  • 2 teaspoons Carribbean jerk seasoning
  • 1 fresh pineapple
  • 2 ounces Carribbean dark rum
  • 2 ounces Carribbean coconut rum
  • 1/2 cup cilantro leaves, washed and finely chopped

Carribbean Grilled Shrimp "Pinchos"

Carribbean Grilled Shrimp 

 

Shrimp

  • 4 colossal (U-10 count) Gulf shrimp, peeled and deveined
  • salt and freshly ground black pepper to taste
  • 1 tablespoon vegetable oil

Couscous

  • 2 tablespoons cooked black beans
  • 2 tablespoons julienned sun dried tomatoes
  • 6 tablespoons cooked Israeli couscous
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped green onions
  • salt and fresly ground black pepper to taste

Coulis

  • 2 ounces guava paste
  • 2 ounces water
  • 1 teaspoon Sriracha hot sauce

Seared Gulf Shrimp with Black Bean Couscous and Spicy Guava Coulis 

gall

Click for Video of Cooking Demonstration

  • 6 large puff pastry shells, cooked according to package directions
  • salt and freshly ground black pepper to taste
  • 1/2 pound extra large (16-20 count) Gulf shrimp, peeled and deveined, tails left intact
  • 4 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked Spanish paprika
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons sherry
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Chopped chives, for garnish

Sizzling Shrimp in Pastry Shell

Sizzling Shrimp in Pastry Shell

 Click for Video of Cooking Demonstration

Course: 

Shrimp

  • 3 cups Louisiana satsuma juice or freshly squeezed orange juice, in all
  • 1 pound extra large (16-20 count) Gulf shrimp, peeled and deveined
  • 2 bulbs fennel, thinly shaved
  • 2 teaspoons chile flakes
  • salt and freshly ground black pepper to taste

Mignonette

  • 1 cup Louisiana satsuma or freshly squeezed orange juice
  • 4 shallots, minced
  • 1 bunch chives, minced
  • 1/2 cup white balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly ground black pepper

Citrus-Poached Gulf Shrimp 
over Shaved Fennel Salad 

Citrus-Poached Gulf Shrimp  over Shaved Fennel Salad  

Click for Video of Cooking Demonstration

Course: 

 

Seafood Cannelloni

  • 1/4 pound medium (31-35 count) Gulf shrimp, peeled, deveined and cut into 1/2-inch pieces
  • 1/4 pound jumbo lump Gulf crab meat, picked through
  • 1/4 pound fresh Gulf fish fillets (grouper, redfish or drum) cut into 1/2-inch pieces, skin and bones removed
  • 1 slice whole wheat bread, cut into 1/2-inch cubes
  • zest of 1/4 lemon
  • 2 dashes Tabasco sauce
  • 1/4 pound ricotta cheese
  • 1/4 pound burrata mozzarella
  • 1/2 Tbs kosher salt
  • 12 cooked cannelloni noodles
  • 1 cup fresh bread crumbs

 

Leek Fonduta

  • 2 Tbs olive oil
  • 2 yellow onions, roughly chopped
  • 1 rib celery, roughly chopped
  • 1 leek, white part only, roughly chopped plus 1 leek, cleaned and cut into thin strips
  • 1 clove garlic, roughly chopped
  • 1 fennel stalk, roughly chopped
  • 1 750 ml bottle dry vermouth
  • 1 1/2 cups clear fish broth
  • 1 quart heavy cream

 

Seafood Cannelloni with Leek Fonduta

Seafood Cannelloni  

Click for Video of Cooking Demonstration

Course: 

Shrimp

  • 1/4 cup raw smoked bacon, chopped
  • 2 large shallots, minced
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 20 jumbo Gulf shrimp (10-12 count) peeled and deveined
  • 1/4 cup warm water
  • 1 tablespoon fresh thyme
  • 1/4 cup sliced green onions
  • 1 cup roasted shiitake mushrooms
  • 1/2 stick butter, room temperature

Grits

  • 2 cups water
  • 2 cups whole milk
  • 1 stick salted butter
  • 1½ cups stone ground grits
  • salt and freshly ground pepper to taste

Gulf Shrimp and Grits

Gulf Shrimp and Grits

Click for video of Chef Devillier preparing the dish.

 

Syrup

  • 1¼ cups local honey
  • 1/2 cup Steen's cane syrup
  • 1/2 cup sherry vinegar
  • 1/2 cup bourbon
  • 1 tablespoon finely chopped fresh ginger
  • 1 teaspoon toasted cumin seeds
  • 1 tablespoon finely chopped shallots
  • 2 sticks cold unsalted butter, cut into small pieces

Flap Jacks

  • 1 cup cornmeal
  • 1 cup flour
  • 2 tablespoons freshly ground black pepper
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons kosher salt
  • 1/4 cup sour cream
  • 2 eggs
  • 1 cup buttermilk

Pecans

  • 1 cup Louisiana pecans
  • 1/2 stick butter, melted
  • salt and freshly ground pepper, to taste

Shrimp

  • 36 jumbo (10 count) Gulf shrimp, peeled and deveined, heads and tails left on
  • 1/2 cup olive oil
  • salt and freshly ground pepper to taste

Garnishes

  • sprigs of fresh mint
  • 2 cups arugula
  • 1 pint Louisiana strawberries, washed, trimmed and sliced

Louisiana Shrimp with Black Pepper Flapjacks

shrimp with flapjacks 

Click for Video of Cooking Demonstration

 

Course: 

 

Shrimp:

  • 16 large (16-20 count) Gulf shrimp, peeled and deveined
  • 4 tablespoons olive oil
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt

Sauce:

  • 2 tablespoons finely chopped shallots
  • 1 teaspoon orange zest (no pith)
  • 1/4 cup orange juice
  • 1/2 cup white wine
  • 2 tablespoons sherry wine vinegar
  • 1 teaspoon ground coriander
  • 1/1/2 sticks butter, softened
  • 1 tablespoon chopped cilantro
  • salt and freshly ground pepper, to tastse

Black Bean Cake:

  • 1/2 pound black beans, soaked at least 2 hours or overnight; drained
  • 1 small green bell pepper or poblano, chopped
  • 1 small onion, chopped
  • 1 jalapeño pepper, chopped
  • 1 teaspoon garlic minced
  • 1 tablespoon honey
  • 1 tablespoon cider vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt
  • 1/2 cup all purpose flour

 

Grilled Gulf Shrimp with Black Bean Cake

grilled shrimp black bean

Video of Cooking Demonstration Available

Pages

Subscribe to RSS - shrimp