shrimp

  • 3 tablespoons vegetable oil
  • 3 cups chopped onions
  • 1¼ tablespoons fresh minced garlic
  • ​1/2 cup chopped green bell pepper
  • ​3/4 cup chopped celery
  • ​1 (10-ounce) can diced tomatoes with green chiles such as Ro-tel
  • ​1/2 cup dark roux (jarred, or see recipe here)
  • ​4 cups seafood stock from a carton, or see recipe here
  • ​8 cups water or additional stock
  • ​2 bay leaves
  • ​1 cup sliced okra (optional; see note)
  • ​1 pound Louisiana lump crabmeat, picked over for shells
  • ​3 pounds Louisiana shrimp, peeled and deveined
  • ​1 pound gumbo crabs, cracked (optional)
  • ​1/2 cup chopped green onions
  • ​salt and pepper to taste
  • hot cooked rice for serving
  • hot buttered French bread for serving

Mike Anderson's Seafood Gumbo

Mike Anderson's Seafood Gumbo 

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Course: 
  • 3 tablespoons extra-virgin olive oil
  • ​1/2 cup fresh chorizo sausage, casing removed
  • ​1 cup minced onions
  • 3 cloves garlic, thinly sliced
  • ​1/2 teaspoon dried marjoram
  • ​1/4 teaspoon cumin
  • ​1/2 teaspoon dried oregano
  • ​1 1/2 teaspoons smoked paprika
  • ​1/4 teaspoon hot sauce
  • ​1 1/2 cups chicken broth
  • ​3/4 cup 1/4-inch diced sweet potatoes
  • ​1 tablespoon masa harina (available in specialty and Hispanic markets)*
  • 1 cup water
  • 1 cup cooked hominy
  • ​1/4 cup 1/4-inch diced yellow bell pepper
  • ​1/4 cup 1/4-inch diced red bell pepper
  • ​3 tablespoons tomato purée
  • ​1 teaspoon fresh chopped parsley
  • ​salt and pepper to taste
  • ​Shrimp in Brown Butter Vinaigrette (recipe follows)
  • ​zest of 2 oranges

*NOTE: As a substitute, grind stale or dry corn tortillas in a food processor until a fine powder is achieved.

Shrimp in Brown-Butter Vinaigrette

  • 12 jumbo Louisiana shrimp
  • 1 stick unsalted butter
  • 1/2 cup diced shallots
  • 1 tablespoon fresh chopped rosemary
  • 1/2 teaspoon dried oregano
  • 1 1/2 tablespoons smoked paprika
  • 1/2 cup sherry vinegar
  • juice of 2 oranges
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • salt, black pepper, and cayenne to taste

Pan-Roasted Shrimp with Brown-Butter Vinaigrette and Chorizo-Hominy Stew

 

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Broth

  • 1/2 lb Carrots, Chopped
  • 1/2 Cup Tomato Paste
  • 1/2 lb Celery Ribs, Chopped
  • 1 Gallon Shrimp or Fish Stock
  • 1/2 lb Onions, Chopped
  • 2 Cups Tomatoes, Chopped
  • 1/2 Fennel
  • 1/8 ounce Saffron
  • 1/2 Green Peppers, Chopped
  • Salt to Taste
  • 1/2 Cup Olive Oil
  • White Pepper to Taste
  • 1 tablespoon Garlic, Chopped
  • 3 Bay Leaves
  • 1/4 Cup Shallots, Chopped

Bouillabaisse Seafood Ingredients

  • 1 lb Raw Shrimp, peeled, deveined,
  • 1/2 lb Fresh Fish, Trout, Pompano
  • 1 Cup Raw Oysters Etc., cut into 1 Inch Cubes
  • 1/2 lb lump crabmeat
  • 1/2 lb Raw Scallops
  • 1/2 lb Peeled Crawfish Tail Meat
  • 18 Fresh Mussels

Broussard’s Louisiana Bouillabaisse

 Broussard’s Louisiana Bouillabaisse

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  • sufficient salted water for cooking pasta
  • ​1 pound penne pasta
  • 30 extra-large shrimp, peeled and deveined, with tails left on
  • 1 tablespoon minced fresh garlic
  • 8 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon crushed red pepper
  • 1 cup thinly sliced green onions, green parts only
  • 3/4 cup finely chopped sweet red peppers
  • 3/4 cup finely chopped sweet green peppers 
  • ​3/4 cup crumbled feta cheese
  • 1/2 cup rice vinegar
  • 6 ounces (8 cups, not packed) mixed salad greens
  • 3/4 cup Feta Cheese Dressing
  • 1 cup very finely julienned red onions, about 1/16 inch wide and 2 inches long, for garnish

Roasted-Shrimp and Penne Pasta Salad

Roasted Shrimp and Penne Pasta Salad 

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  • 4 small bay leaves
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon celery seed
  • 2 tablespoons plus 1 teaspoon fine sea salt
  • 1 lb 16/20 shrimp, peeled, tails removed, and deveined
  • 5 tablespoons extra-virgin olive oil, preferably with a mild, buttery flavor
  • 5 tablespoons good-quality apple cider vinegar
  • 5 tablespoons Sercial Madeira or 4 tablespoons fino sherry
  • 3 tablespoons juice from 1 juicy lemon
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 1 large shallot, thinly sliced (about 3 tablespoons)
  • 1 stalk green garlic, white and light green parts thinly sliced (about 3 tablespoons), or 2 small garlic cloves, thinly sliced
  • 1 slender celery rib, thinly sliced on the bias (about 1/4 cup)
  • 1 slender carrot, peeled and thinly sliced on the bias (about 1/4 cup)

Anson Mills Pickled Shrimp

 Pickled Shrimp

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  • 2 tablespoons Old Bay seasoning
  • ​1 pound medium shrimp, peeled
  • ​1/2 teaspoon celery seeds
  • ​1/4 teaspoon allspice berries
  • ​1/2 teaspoon dried red pepper flakes 
  • 1 tablespoon sea salt
  • ​1 cup extra-virgin olive oil
  • ​1/3 cup freshly squeezed lemon juice
  • ​2 garlic cloves, minced
  • 6 fresh bay leaves or 12 dry
  • ​1/4 cup fresh flat-leaf parsley, minced
  • ​1/2 medium Spanish onion, thinly sliced

Pickled Shrimp

Pickled Shrimp 

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Course: 
  • 2 strips of bacon
  • ​1 large leek, washed, finely chopped
  • ​1/2 teaspoon fresh thyme, chopped
  • ​1 medium rib celery, finely chopped
  • ​1½ lbs potatoes (about 3 to 4 medium), peeled, cubed
  • 3½ cups chicken broth
  • 1/4 lb medium shrimp, shelled, deveined, halfed
  • 1/2 lb thick fish fillets (use any meaty white fish e.g haddock)
  • 1/2 lb bay scallops
  • Salt & freshly ground black pepper
  • fresh parsley for garnish

Potato Leek Seafood Chowder

Potato Leek Seafood Chowder 

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Course: 

 

 Ingredients for Broth

  • 1 each Lemongrass Stalk 
  • 1 teaspoon freshly grated Ginger Root 
  • 1/2 bunch Cilantro, stems
  • 6 stalks Thai Basil, stems
  • 1 teaspoon shallots, diced
  • 1/2 teaspoon garlic, diced
  • 1 lb Louisiana Shrimp, head-on rough chopped 
  • 2 teaspoon olive oil
  • 1 teaspoon green curry paste 
  • 1 can coconut milk 
  • 1½ cups Water
  • 1 each Kaffir Lime Leaf 
  • 1 teaspoon fish sauce 

Balance of Ingredients

  • 20 U-12 head on fresh Louisiana Shrimp (frozen headless can be substituted, just make sure they're from Louisiana – use 1 lb of Shrimp, if headless) 
  • 1/2 lb baby Bok Choy, split, washed and drained  
  • 1 Pkg fresh rice noodles (If dried are substituted cook according to the package directions)
  • 1/4 cup fresh Thai basil, chopped
  • 1/4 cup fresh cilantro Leaves, chopped
  • 2 teaspoons olive oil 
  • 2 tablespoons water

Louisiana Gulf Shrimp and Coconut Curry over Rice Noodles

 gulf shrimp coconut curry

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