Appetizers

Course: 
  • 24 oysters, freshly shucked (on the half shell)
  • 4 sticks salted butter
  • 2 bunches green onions, chopped fine
  • 20 cloves fresh garlic, pureed
  • 1 teaspoon crushed red pepper
  • 3 tablespoons fresh thyme, chopped fine
  • 3 tablespoons fresh oregano, chopped fine
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worchestershire sauce
  • 2 tablespoons Creole seasoning
  • 2 oz white wine
  • 8 oz Romano cheese, grated
  • 1 loaf French bread

Acme Chargrilled Oysters

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Course: 
  • 2 cups mayonnaise
  • 1 teaspoon smoked paprika
  • 1 tablespoon finely minced jalapeno or serrano chili (omit seeds for less heat, optional)
  • Zest and juice of one lime
  • 1 tablespoon finely minced garlic
  • 18 slices thick cut smoked bacon, halved crosswise
  • 36 large Louisiana shrimp, peeled and deveined and butterflied, tails left intact
  • Creole seasoning to taste
  • 2 cups shredded Pepper Jack cheese
  • wooden toothpicks and skewers, as needed; soak in water for 30 minutes prior to use

Cheesy Bacon Shrimp

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Course: 
  • 1 large onion, peeled and coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1/2 bulb of garlic, cut to expose all the cloves
  • 2 lemons, halved
  • 3 tablespoons kosher salt
  • 2 tablespoons Zatarain's Liquid Boil seasoning
  • 1/2 teaspoon ground cayenne
  • 8 cups water
  • 18 colossal, jumbo, or extra-large shrimp, preferred, or 30 large shrimp; peeled and deveined, with tails but not heads
  • a double recipe cocktail sauce, well chilled

Spicy Boiled Shrimp


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Course: 
  • 2 tablespoons butter
  • ​1 lb raw peanuts
  • ​1 tablespoon chili powder
  • ​2 teaspoons ground cumin
  • ​2 teaspoons ground white pepper
  • ​1 tablespoon salt or to taste
  • ​1/2 teaspoon dried oregano
  • ​1/2 teaspoon cayenne pepper
  • ​1/2 lb dried cherries ( or raisins)

Note: This image shows raisins rather than the added dried cherries.

Chili Roasted Peanuts With Dried Cherries

Chili Roasted Peanuts 

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Course: 
  • 1 cup olive oil
  • 1 tablespoon garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1 small jalapeño pepper, seeds discarded, finely slivered
  • 1/2 cup tarragon vinegar
  • 1 pound crab fingers, cooked
  • 1/2 cup parsley, finely minced
  • 1 cup small cherry or grape tomatoes, halved
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon kosher salt
  • Lemon wedges, for serving
  • Crusty French bread, for serving

Marinated Louisiana Crab Claws

Marinated Louisiana Crab Claws 

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