Shrimp on a Ritz


Recipe courtesy of Chef Emeril Lagasse, New Orleans

Serves 20

  • 2 tablespoons plus 1/4 teaspoon sea salt
  • 1 lemon, juiced, plus lemon halves
  • 1 tablespoon plus 1/8 teaspoon cayenne pepper
  • 2 cups ice cubes
  • 1 bay leaf
  • 20 small (36/40 count) shrimp, peeled and deveined, about 1/2 pound
  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon minced fresh flat-leaf parsley leaves
  • 1 teaspoon minced green onion, white part only, plus 1 tablespoon thinly sliced on a bias scallion, green part only
  • 40 Ritz Crackers
  • 2 tablespoons finely diced celery, for garnish
  • 2 tablespoons finely diced red bell pepper, for garnish


Shrimp Salad on Crackers

Shrimp Salad on Crackers 

Click image to enlarge


In a large bowl, combine 2 cups cool water, 1 tablespoon sea salt, lemon juice and halves, and 1/2 tablespoon cayenne pepper. Stir to dissolve the salt. Add ice cubes. Set ice bath aside.

Fill a medium saucepan with water and add 1 tablespoon sea salt, 1/2 tablespoon cayenne pepper, and bay leaf. Bring to a boil. Add shrimp and return to a boil. Immediately remove saucepan from heat and allow the shrimp to remain in the hot water until just cooked through, about 1 minute longer. Using a slotted spoon, transfer shrimp to ice bath until completely cool.

Meanwhile, stir to combine cream cheese, mayonnaise, lemon zest, parsley, minced green onion, and the remaining 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper in a medium bowl. Transfer the cream-cheese mixture to a piping bag fitted with 1/2-inch plain tip; refrigerate 15 minutes.

Remove shrimp from ice-water bath and pat dry with paper towels. Halve shrimp lengthwise; set aside.

Place crackers on a large platter. Top each cracker with a shrimp half and pipe each with about 1 teaspoon cream-cheese mixture. Garnish with celery, red bell pepper and sliced green onion.

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