|
Click image to enlarge |
shrimp
Louisiana Shrimp Tacos
For serving: shredded lettuce, chopped cilantro, lime wedges, minced jalapeño pepper, cubed ripe avocado, Mexican crema, Pico de Gallo (method follows)
Combine all ingredients and set aside for flavors to meld; about 30 minutes. Stir occasionally and taste for salt and lime. It’s best eaten shortly after preparation, but will keep, refrigerated, for a day. Note: If you want to soften the bite of the onion, soak it in ice water for 20 minutes then drain. It will mellow. |
Click image to enlarge |
|
Shrimp and Orzo Salad Click image to enlarge |
|
Click image to enlarge |
*1 pound peeled cooked shrimp or chopped cooked chicken may be substituted. |
Click image to enlarge |
Sauce
Shrimp
|
Click image to enlarge |
For the chipotle cream:
For the avocado mash:
For the shrimp:
For Serving:
|
Click image to enlarge |
This recipe is based on the Barbecue Shrimp entrée recipe in Ralph Brennan’s New Orleans Seafood cookbook.
|
BBQ Shrimp Sliders Click image to enlarge |
|
Stir-Fried Shrimp with Lemon-Ginger Sauce Click image to enlarge |