Appetizers

  • 1 pound boneless, skinless, chicken cut lengthwise into 1 inch-thick strips, 10 - 15 in all
  • 3/4 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cooking oil

Optional:

  • 2 eggs
  • 3/4 cup Panko bread crumbs
  • 1/2 cup prepared marinara sauce
  • 1/2 cup freshly shredded mozzarella
  • 2 tablespoons freshly grated Parmesan
  • wooden skewers
  • ketchup; yellow, brown, and/or honey mustards; barbecue sauce; for serving

Chicken Tenders 4 Ways

Chicken Tenders 

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Self-Basting Grilled Shrimp

  • 36 jumbo Louisiana headless shrimp (about 3 pounds)
  • Cajun Butter (recipe follows )
  • 6 10-inch metal or water-soaked wooden skewers

Cajun Cabin Butter

  • 2 sticks butter, at room temperature
  • 1 teaspoon salt
  • 1 pinch each black pepper and ground red pepper or cayenne
  • 1 tablespoon chopped fresh chives
  • 1 tablespooon chopped fresh parsley
  • 1 small lemon, zested and juiced
  • 1/4 cup finely grated Parmesan cheese

Shrimp with Cajun Butter

 

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  • 3/4 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 tablespoons Chef Paul Prudhomme's Vegetable Magic
  • 14 slices very hard, very green tomatoes, sliced about 1/4-inch - about 4 tomatoes
  • 8 slices bacon, diced
  • 1/2 cup vegetable oil
  • 1 cup chicken stock
  • 1 1/2 cups heavy cream
  • 6 English muffins, split

Fried Green Tomatoes with Cream Gravy

 

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Course: 
  • 1 lb crabmeat
  • 1 tablespoon butter
  • 4 cloves garlic, chopped
  • 1/3 cup green onions, chopped
  • 1/4 cup fresh parlsley, chopped
  • 1 tablespoon Old Bay Seafood seasoning
  • 3/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon fresh basil, chopped

Crab Cakes

 Crab Cakes

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For the barbecue sauce

  • 1/4 cup plus 2 tablespoons mild-flavored Louisiana pepper sauce, such as Crystal brand
  • 1 tablespoon clover honey
  • 6 tablespoons clarified butter

For the oysters

  • canola oil, for deep frying
  • 2 cups seasoned flour
  • 36 medium-to-large oysters,* drained
  • 1 cup blue-cheese dipping sauce or salad dressing

Red Fish Grill Barbecue Oysters

 

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Course: 
  • 1/2 lb jumbo lump crabmeat, free of shells
  • 1 (8-oz) package cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons minced green onions (white and green parts)
  • 2 large garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon Old Bay seasoning

Hot Crab Dip

Hot Crab Dip

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Course: 
  • 24 Ritz crackers
  • 1/2 cup toasted pecans
  • 1/4 cup grated Parmesan cheese, plus 2 tablespoons for sprinkling
  • Coarse salt and freshly ground pepper
  • 4 cups vegetable oil
  • 1 lb boneless, skinless chicken breast halves, cut on the bias into 1/4-inch-wide strips

Sauce

  • 1/4 cup honey
  • 1/4 cup Creole mustard
  • 1/4 cup mayonnaise

Pecan-Parmeseacn Chicken Tenders with Honey-Mustard Dipping Sauce

Chicken Tenders with Honey-Mustard Sauce 

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Course: 
  • 2 tablespoons plus 1/4 teaspoon sea salt
  • 1 lemon, juiced, plus lemon halves
  • 1 tablespoon plus 1/8 teaspoon cayenne pepper
  • 2 cups ice cubes
  • 1 bay leaf
  • 20 small (36/40 count) shrimp, peeled and deveined, about 1/2 pound
  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon minced fresh flat-leaf parsley leaves
  • 1 teaspoon minced green onion, white part only, plus 1 tablespoon thinly sliced on a bias scallion, green part only
  • 40 Ritz Crackers
  • 2 tablespoons finely diced celery, for garnish
  • 2 tablespoons finely diced red bell pepper, for garnish

 

Shrimp Salad on Crackers

Shrimp Salad on Crackers 

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