Chef/Owner Brian Landry of New Orleans' Jack Rose and Nashville's Marsh House loves making this etouffee during the colder months. Landry recommends making big batches of this Creole stew because it tastes even better the next day. Serve it with cooked rice on a chilly night.
Here's a recipe you can make for a crowd that is easy to make and serve. It’s grilled shrimp cocktail. I know we’ve all eaten shrimp cocktail till the cows come home. I like to add a different twist to mine and grill them.Does that mean you can eat them cold? Well, of course you can! I think they are packed with flavor and best eaten cold with cocktail sauce.I served these at a dinner party in our home for our friends . It was a fan favorite and done in under 15 min. — Monica from Ditch the Gluten
Creole sauce is a hallmark of New Orleans cooking and takes time and a bit of technique to get right. It’s usually mixed with shrimp and served over rice for shrimp Creole, but it can be used to braise anything from green beans to wild game. A good homemade stock and well-made brown roux are essential. Okra isn’t traditional, but I like to add a cupful in with the sautéed vegetables for flavor and thickening. The good news is, except for the final step of sautéing the protein or vegetables, it can be made ahead of time and refrigerated for up to a week or frozen. Once you have this base, you can go in infinite directions.With a quart of Creole Mother Sauce in the refrigerator, a company-worthy dinner is only minutes away. Heat up the sauce while you cook the rice, toss a salad, and heat a loaf of bread. You can simply drop the shrimp into the simmering sauce, but I like to season the shrimp separately and give them a quick sauté to add a little more caramelization.This recipe originally appeared in GW Fins' book, "The Deep End of Flavor," and is reproduced here with permission from Gibbs Smith Publishing.
Chef David Kinch may be known for his landmark three Michelin-starred California restaurant Manresa, but at The Bywater in Los Gatos, California, he's showcasing the best of New Orleans, the city where he grew up. Here is The Bywater's recipe for classic shrimp remoulade.
This sandwich knocks it out of the park. Zatarain’s Seasoned Shrimp Fri and Cajun Hot Sauce are the perfect combo for crispy, spicy, fried shrimp. Load them onto toasty French bread with all the fixings and take a big bite. Recipe courtesy of Zatarain’s.
Got a whole bunch of spices and seasonings in the pantry but only wine and frozen shrimp in the fridge? Then you’ve to a unique take on shrimp scampi that satisfies your seafood craving and adds mystery with a secret ingredient people will be begging you to share.Click here for more great back-of-the-box recipes.
Ceviche is a South American seafood dish that uses citrus or vinegar, in this case lime juice, to “cook” the seafood. Throw in a little tequila to add some sweet flavors to this fresh and healthy shrimp dish.
I can't decide what I like more about this dish: the wonderful blend of sweet and savory flavors, or the name. Either way, it's an easy yet impressive dish to prepare, and versatile enough to take on minor tweaks if you so choose.
Created by New York City's Kamal Rose and former NFL player Bill Ard, this shrimp recipe is a true representation of its New Orleans surroundings. A dirty rice filled with chicken liver, kidney beans, and aromatics makes it stand out from most versions of the Southern specialty.