Appetizers

Course: 
  • 1 bag (12 oz) Green Giant broccoli & cheese sauce
  • 1 container (8 oz) chive and onion cream cheese spread
  • 1 cup freshly shredded Parmesan cheese
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup milk
  • 1 can (14 oz) artichoke hearts, drained, coarsely chopped
  • 1/4 cup roasted red bell peppers (from a jar), drained, chopped
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 loaf (16 inch) baguette French bread, cut into 1/4-inch slices

Broccoli Artichoke Dip

Broccoli Artichoke Dip 

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Course: 

Potatoes

  • 48 golf ball sized or smaller potatoes
  • 1/2 cup olive oil
  • salt and pepper

 

Toppings

  • butter, melted
  • Creole seasoning
  • shredded cheddar cheese
  • crumbled blue cheese
  • crumbled feta cheese
  • sour cream
  • minced green onions or chives
  • crumbled bacon
  • minced, rendered andouille or other sausage
  • chili
  • steamed broccoli
  • hot sauce
  • minced hot peppers

Baked Potato Bites

baked-potato-bites 

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Course: 
  • 4 1/2 lbs Louisiana shrimp (16/20 count), peeled and deveined with tail on
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons coarsely ground black pepper
  • 3 tablespoons Creole seasoning
  • 1 tablespoon powdered garlic
  • 1/3 cup olive oil
  • 1/2 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Tabasco sauce
  • 1 tablespoon Worcestershisre sauce
  • 3/4 cup unsalted butter, cold, cut into small cubes
  • 1/3 cup fresh chives, chopped
  • Italian or French bread, sliced and toasted

Louisiana Creole BBQ Shrimp

Louisiana Creole BBQ Shrimp 

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Course: 
  • 2 cups (8 ounces) raw pecans, halved

Spice Mix

  • 2 tablespoons sugar
  • 3/4 teaspoon kosher salt, if table salt used reduce by half
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice

Rum Glaze

  • 1 tablespoon rum, preferably dark
  • 1 tablespoon unsalted butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon light or dark brown sugar

Spiced Pecans With Rum Glaze

Spiced Pecans With Rum Glaze 

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Course: 
  • 2 lbs Italian sausage, sweet or hot
  • 2 lbs shrimp, unpeeled threaded onto skewers
  • 1/2 cup olive oil
  • 3 baby eggplants, untrimmed, sliced lengthwise into quarters
  • 3 medium zucchini, untrimmed, sliced lengthwise into quarters
  • 3 yellow bell peppers, sliced lenghtwise into quarters
  • 8 large plum tomatoes, halved lengthwise
  • 1/2 cup black olives, e.g. kalamata
  • 1 lemon
  • 1 teaspoon oregano
  • 1/4 cup feta cheese, crumbled

Grilled Antipasto Platter

Grilled Antipasto Platter

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Course: 
  • 2 sticks butter, at room temperature
  • ​1 teaspoon salt
  • ​1 pinch black pepper
  • ​1 pinch ground red pepper or cayenne
  • ​1 tablespoon chopped fresh chives
  • ​1 tablespoon chopped fresh parsley
  • ​1 small lemon, zested and juiced
  • ​1/4 cup finely grated Parmesan
  • 36 jumbo headless Louisiana shrimp (about 3 pounds)
  • 6 10-inch metal or water-soaked wooden skewers

Self-Basting Grilled Shrimp

self-basting-grilled-shrimp  

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  • 1/4 cup olive oil
  • 4 large cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1 lb medium shrimp, peeled and deveined
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry sherry
  • 1 teaspoon paprika
  • salt and pepper, to taste
  • chopped fresh Italian parsley, for garnish

Sautéed Garlic Shrimp

Garlic Shrimp  

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