Course:
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Shrimp & Pork Paella Click image to enlarge |
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Shrimp & Pork Paella Click image to enlarge |
Preserved Lemon Vinaigrette
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Shrimp
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Grilled Gulf Shrimp with Pesto Click image to enlarge. |
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Broussard's Shrimp Bisque Click image to enlarge |
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Marinated Shrimp and Corn Click image to enlarge
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Grits
Shrimp
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Creole Shrimp & Grits Click image to enlarge |
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Louisiana Shrimp and Andouille Cassoulet |
Note: Shrimp are deep-fried every day in Louisiana, but the batters used to coat and flavor them are as varied as the cooks preparing the seafood. This recipe was created by Dr. Robert Harrington, former dean of the John Folse Culinary Institute at Nicholls State University. |
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Seafood Sauce Piquant Click image to enlarge. |