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Garlic Shrimp over Fried Green Tomatoes Click image to enlarge |
shrimp
Royal Red shrimp caught off the coast of Florida and Alabama at a depth of more than 1,000 feet, making them really salty and sweet. Chef Link writes that he didn’t believe the hype when he first heard about them but that, after tasting them, he has to admit that they’re better than regular Gulf shrimp. They are, alas, also hard to find; substitute Louisiana shrimp and generously salt the cooking water.
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Royal Reds Click image to enlarge |
Mango Salad:
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Grilled Shrimp and Mango Salad Click image to enlarge |
Note: These shrimp make an excellent appetizer. They can also be the main attraction when served over pasta, stuffed into a taco with some salsa, or atop a steak for a little surf & turf. |
Grilled Garlicky Shrimp Click image to enlarge |
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Leah Chase’s Okra Gumbo Click image to enlarge |
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Shrimp Stuffing
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Steak Seasoning
Combine all the ingredients and mix well. Store in an airtight container |
Carpetbagger Steak with Shrimp Stuffing Click image to enlarge |
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Click image to enlarge |
Louisiana Shrimp Tacos
For serving: shredded lettuce, chopped cilantro, lime wedges, minced jalapeño pepper, cubed ripe avocado, Mexican crema, Pico de Gallo (method follows)
Combine all ingredients and set aside for flavors to meld; about 30 minutes. Stir occasionally and taste for salt and lime. It’s best eaten shortly after preparation, but will keep, refrigerated, for a day. Note: If you want to soften the bite of the onion, soak it in ice water for 20 minutes then drain. It will mellow. |
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