Appetizers

FOR THE BRINE:

  • 3 cups water
  • ½ cup kosher salt
  • ½ cup packed brown sugar
  • 3 bay leaves
  • 2 tablespoons white peppercorns
  • 8 giant shrimp, 3 to 4 ounces each

 

FOR CRAB CAKE STUFFING: 

  • 1½ medium carrots, peeled and cut into ¼ inch dice 
  • 1½ ribs celery, cut into ¼ inch dice 
  • 1 medium onion, cut into ¼ inch dice 
  • 1 tablespoon minced garlic
  • 2 tablespoons unsalted butter 
  • ¼ cup mayonnaise
  • Zest of 4 lemons 
  • 1 tablespoon chopped fresh thyme 
  • ¼ cup freshly chopped fresh parsley 
  • 2 teaspoons Old Bay Seasoning
  • 1 cup panko or bread crumbs 
  • 2 cups lump crabmeat 
  • Kosher salt and freshly cracked black pepper, to taste

IQUE: HOLLANDAISE SAUCE

  • 2 cups water
  • 3 egg yolks
  • 1 tablespoon fresh lemon Juice
  • ¾ cup (1½ sticks) unsalted butter, cut into small cubes
  • 2 teaspoons Tabasco sauce
  • 1 tablespoon IQUE Dry Rub (recipe follows)

IQUE: DRY RUB 

  •  1 cup turbinado sugar
  • ¾ cup kosher salt 
  • ½ cup high-quality paprika (we like Spanish paprika)
  • 6 tablespoons chili powder 
  • 2 tablespoons cumin seeds, freshly ground
  • 4 teaspoons mixed peppercorns, freshly ground
  • 4 teaspoons (12 g) garlic granules 3 teaspoons onion granules
  • 2 teaspoons MSG (or Accent), optional
  • 1 teaspoon chipotle powder

Colossal BBQ Shrimp with Crab Cake Stuffing

 

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  • ½ cup (1 stick) unsalted butter
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 tablespoons chopped green onion (white part only)
  • 1 teaspoon minced garlic
  • 2 large egg yolks, slightly beaten
  • 1 (12-ounce) can evaporated milk
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 2 cups finely grated Gruyere cheese
  • 1 pound jumbo lump Gulf crabmeat, picked over for shells and cartilage
  • 1 tablespoon minced fresh parsley

Jumbo Lumb Gulf Crab Au Gratin

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  • Salt and freshly ground black pepper 
  • 2 Ib russet potatoes, peeled and cut into 2-Inch chunks 
  • 2 large eggs, beaten 
  • 2 tablespoons minced fresh fiat-leaf (Italian) parsley 
  • 1/2 teaspoon cayenne pepper 
  • ⅓ cup all purpose (plain) flour 
  • ⅓ cup minced cooked ham
  • 2 green onions, white and tender green parts, thinly sliced
  • 1/4 cup finely diced provolone or Swiss cheese
  • 2 cups unseasoned dried bread crumbs
  • vegetable oil for frying

Potato and Ham Croquetas

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  • 1¾ cups all-purpose (plain) flour 
  • 2 teaspoons baking powder
  • 1½ teaspoons salt
  • 1 teaspoon cumin seeds, roasted
  • 1 teaspoon garam masala 
  • ¾ cup milk
  • 1 egg, beaten
  • 1 tablespoon unsalted butter, melted 
  • 1 cup fresh or thawed frozen corn kernels
  • ½ cup thinly sliced green onions, including tender green tops
  • ½ cup minced red bell pepper
  • ½ cup chopped fresh cilantro
  • vegetable oil for deep-frying

Corn Puffs

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  • 12 jumbo Gulf shrimp, peeled, de-veined, butterflied, tails-on
  • 1 tablespoon butter
  • ½ medium onion, finely chopped
  • ½ medium green pepper, finely chopped
  • ½ cup finely chopped celery
  • ½ tablespoon minced garlic
  • ¼ cup finely chopped fresh parsley leaves
  • 1 pound fresh Gulf crabmeat, shell and cartilage removed
  • 1 cup seasoned breadcrumbs
  • cup sour cream
  • 2 tablespoons Tabasco
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • cayenne to taste
  • 4 eggs, lightly beaten
  • 1 tablespoon Creole seasoning
  • 1 cup milk
  • 3 cups flour seasoned with cayenne and Creole seasoning
  • oil for frying
  • lemon wedges, tartar sauce and French fries for serving

Classic Shreveport Creole Stuffed Shrimp

Classic Shreveport Creole Stuffed Shrimp

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  • 16 (12–15 count) head-on shrimp, body peeled
  • 4 tablespoons Worcestershire sauce
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons finely ground black pepper
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons minced garlic
  • 2 teaspoons Creole seasoning
  • 1 cup amber beer
  • 1 whole lemon
  • ½ pound unsalted butter
  • 4 sprigs rosemary, for garnish

Pot O' Gold BBQ Shrimp

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Course: 
  • 5 slices white loaf bread, crusts removed 
  • Milk
  • 1 pound fresh shrimp, shelled, deveined, and finely ground
  • 2 medium potatoes (about ½ pound), boiled and mashed
  • ½ teaspoon powdered dried fennel 
  • Salt and freshly ground black pepper to taste 
  • Peanut oil for deep frying

Sassy Shrimp Puffs

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  • 4 pounds medium shrimp, in the shell
  • 1 cup unsalted butter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, crushed through a garlic press
  • 2 tablespoons black pepper, finely cracked
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf, broken in half
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • dash of ground nutmeg
  • 2 teaspoons minced fresh basil

Acadian Pepper Shrimp

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