Appetizers

Course: 
  • 4 large eggs
  • 2 pounds small, raw peeled Louisiana shrimp
  • 1 jar (16oz) of Zatarains Creole mustard (substitute: spicy brown mustard)
  • 1 jar (5.25 oz) of Zatarains prepared horseradish (substitute: any prepared horseradish)
  • 1 cup canola oil
  • 1 tablespoon lemon juice
  • 1 cup yellow onions, diced small
  • 1 cup green bell pepper, diced small
  • 1 cup celery, diced small
  • Salt and pepper to taste
  • Louisiana hot sauce to taste

Note: The recipe is easy to scale up by doubling or tripling all the ingredients. Just make sure there are plenty of shrimp.  You can make this ahead and it will keep for at least a week.  In fact, it is even better if made at least two days before serving.  If you use an alternative brand of horseradish make sure it is pure prepared horseradish and not the mayo-like creamy stuff.

Spicy Creole Shrimp Dip

Spicy Creole Shrimp Dip 

Click image to enlarge

photo courtesy of George Graham

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 

Click image to enlarge.

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 

Click image to enlarge.

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  

Click image to enlarge.

 

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