Appetizers

  • 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  

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  • 3 cups coconut milk
  • 1 cinnamon stick
  • 2 star anise
  • 1 tablespoon chile flakes
  • 4 sprigs cilantro
  • zest and juice of 2 limes
  • 3 tablespoons sugar
  • 2 pounds jumbo lump Gulf crabmeat, picked over
  • salt and freshly ground black pepper to taste
  • 4 green onions, sliced into thin rings
  • 12 Bibb lettuce leaves

Coconut Crab in Bibb Lettuce Wraps

RECIPE NAME 

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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

Course: 

Oysters

  • 1 bag ZAPP'S Crawtator Chips 
  • 2 cups instant potato flakes
  • 1/8 cup Creole seasoning
  • 1 cup Panko bread crumbs
  • 25 Gulf oysters (shucked and picked free of shells)
  • Oil for frying
  • salt and pepper to taste 

 

Red Bean Gravy

  • 1 stick butter
  • 4 pieces sliced bacon, cut into small strips
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 stalks celery, diced
  • 1 bell pepper, diced
  • 2 cups half and half
  • 2 cups chicken stock
  • 2 cups cooked red beans
  • 1/4 tablespoon fresh thyme, chopped
  • 1/4 tablespoon fresh oregano, chopped
  • 1 tablespoon Louisiana-style hot sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Creole seasoning
  • salt and pepper to taste

 Crawtator Crusted Gulf Oysters with Red Bean Gravy

Crawtator Gulf Oysters

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