Louisiana Recipes
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| Recipe Title | Course | Main Ingredients | Source | |
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Tequila Lime Shrimp Ceviche | Appetizers | shrimp, lime juice, avocados, plantains, tequila |
Recipe courtesy of Chef Chuck Subra |
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Tequila Lime Shrimp Ceviche | Breakfast/Brunch | shrimp, lime juice, avocados, plantains, tequila |
Recipe courtesy of Chef Chuck Subra |
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Tequila Shrimp Pasta with Tomato Cream Sauce | Main Course | tomatoes, shrimp, tequila, heavy cream, satsumas, parmesan cheese, pumpkin seeds |
Recipe adapted from Savoring America |
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Thai Crab Shrimp and Cilantro Soup | Soups & Stews | fish stock, crabmeat, shrimp, creamed corn, eggs, cilantro |
Recipe courtesy ofRouses |
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Tomato Lime Shrimp Noodle Salad | rice |
Recipe courtesy of That Noodle Life by Mike & Stephanie Le |
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Tory McPhail's Shrimp & Tasso Henican | Appetizers | shrimp, tasso, pepper jelly |
Tory McPhail for Louisiana Kitchen & Culture |
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Traditional Shrimp and Okra Gumbo | Soups & Stews | andouille sausage, gumbo file, okra, shrimp |
Recipe courtesy of Chef Jim Shields, Harrah's Casino Chef, New Orleans, LA. |
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Vegetable Pecan and Shrimp Pasta | Main Course | pasta, shrimp, pecans, parmesan cheese, chicken stock, heavy cream |
Recipe courtesy of Pecans: from Soup to Nuts by Keith Courrege and Marcelle Bienvenue |
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Vermilion Bay Sweet Shrimp and Grits | grits, shrimp, heavy cream, tomatoes, parsley |
Recipe courtesy of Chef Colt Patin; Chef Instructor Louisiana Culinary Institute |
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Vermilion Bay Sweet Shrimp and Tasso Pasta | Main Course | shrimp, tasso, heavy cream, pasta |
Recipe courtesy of Chef Colt Patin, Chef Instructor Louisiana Culinary Institute |
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Whole Fried Okra | Appetizers | okra, cornmeal, eggs, flour |
Recipe courtesy of Inglewood Farms |
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Yam Som (Grapefruit and Shrimp Salad) | Salad | shrimp, grapefruit, mint, cilantro, chile paste, limes, peanuts |
Recipe adapted from Savoring Southeast Asia |
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Yassa Shrimp | shrimp |
Recipe courtesy of Modern Creole by Eric Cook |
