gulf shrimp

Seafood Orleans Base

  • 3 ounces butter
  • 1/2 cup red onions, julienne
  • 1/2 cup red bell peppers, julienne
  • 1/2 cup green bell peppers, julienne
  • 1 tablespoon garlic, minced
  • 1/2 pound Louisiana shrimp, 31–35 count, peeled and deveined
  • 3 ounces sherry
  • 1/2 pound Louisiana crawfish tails
  • 1/2 pound Louisiana jumbo lump crab meat
  • 2 tablespoons Creole seasoning
  • 1 cup heavy cream
  • 1/4 cup green onions, tops only sliced thin
  • 1 tablespoon parsley chopped fine

 

Omelet

  • 4 tablespoon butter or margarine
  • 12 eggs, beaten
  • 4 pinches salt
  • 4 orange slices
  • 4 sprigs parsley

New Orleans Seafood  Omelet

New Orleans Seafood  Omelet

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Course: 
  • 6 sticks butter, melted
  • 4 pounds extra-large Gulf shrimp (U–15), head and shells on
  • 3 lemons
  • 1 head of garlic, peeled and bruised
  • 1 recipe Barbecue Seasoning Mixture(recipe follows)
  • hot French bread

Barbecue Seasoning Mixture:

  • 2 tablespoons sea salt
  • 1 1/2 tablespoons Spanish paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons coarsely ground fresh black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 3 teaspoons ground cardamom

New Orlean’s Barbecue Shrimp

New Orlean’s Barbecue Shrimp

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Course: 
  • Three-Pepper Vinaigrette (recipe follows)
  • 1 large or 2 small mirliton, peeled and cut into matchsticks
  • 1-1/2 pounds (21 to 25-count) boiled Gulf shrimp (prepared with liquid or dry crab boil)
  • 2 small ripe avocados
  • 2 cups spring mix (about 3 ounces) or other mixed baby lettuces
  • Small red onion, sliced very thinly and separated into rings, for garnish
  • Finely diced red, green and yellow peppers, for garnish

 

Three-Pepper Vinaigrette, Yield: About 1-1/2 cups

  • 1 large egg yolk
  • 1/4 cup fresh lemon juice
  • 1 cup extra virgin olive oil
  • 1/4 cup vinegar
  • 1/2 teaspoon very finely chopped shallot
  • 1/4 teaspoon very finely chopped garlic
  • 8 medium leaves basil, finely chopped
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon Kosher or sea salt
  • 2 tablespoons each finely chopped red, green and yellow bell pepper

Arnaud's Gulf Shrimp Salad

Arnaud's Gulf Shrimp Salad

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