Appetizers

  • 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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Course: 

Crab Cakes

  • 1 tablespoon Creole mustard
  • 1 large egg
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/2 small red onion, finely chopped
  • 1 green pepper, seeded de-ribbed and finely chopped
  • 1 teaspoon finely chopped fresh cilantro
  • 1 teaspoon Kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup fine, dry breadcrumbs
  • 1 pound lump crabmeat
  • 1/2 cup olive oil or clarified butter
  • 1½ cups Creole Sauce (see recipe)
  • 1/4 cup Lemon Butter Sauce (see below)
  • 4 springs of fresh basil, for garnish

 

Lemon Butter, Yield: 1 cup

  • 3/4 cup unsalted butter
  • Juice of one lemon
  • Kosher or Sea salt and white pepper
  • 2 teaspoons chopped flat leaf parsley

Arnaud's Creole Crab Cakes

Arnaud's Creole Crab Cakes

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  • 1 cup (6 oz/185 g) cooked Louisiana shrimp
  • 1/4 cup (1½ oz 145 g) finely diced celery
  • 1 tablespoon finely diced green bell pepper (capsicum) 
  • 7½ tablespoons (3½ fl oz/105 ml) mayonnaise, plus mayonnaise for spreading
  • 1/4 teaspoon fleshly ground black pepper
  • 1/4 teaspoon chopped fresh dill 
  • 1/2 teaspoon salt
  • 12 hard-cooked egg yolks 
  • 1½ teaspoons Dijon mustard 
  • Pinch of cayenne pepper 
  • 4 thin slices dense-textured white sandwich bread 
  • baby arugula (rocket) sprigs 
  • 4 thin slices dense-textured wheat bread

Shrimp Salad Finger Sandwiches

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Course: 
  • vegetable oil divided
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • salt and cayenne pepper to taste
  • 2 eggs, separated
  • 1/4 cup milk
  • 1/4 teaspoon Louisiana hot sauce
  • 1 cup catfish, cooked and flaked
  • 1/2 cup jalapeno cheese, shredded
  • 1½ cups cooked white rice
  • 1/4 cup onion, minced
  • 1/4 cup celery, minced
  • 1/4 cup green bell pepper, minced

Spicy Fried Catfish Puffballs

Spicy Fried Catfish Puffballs  

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