Appetizers

Course: 
  • 1 pound medium Louisiana shrimp (about 36) shelled and deveined, shells reserved
  • ​1/2 cup water
  • ​2 teaspoons Tabasco pepper sauce
  • ​1 tablespoon ketchup
  • ​1 teaspoon salt
  • 1½ teaspoons sugar
  • pinch of white pepper
  • 4 tablespoonsolive oil
  • ​1 small green pepper, cut into 1/2" cubes
  • ​1 small red or yellow pepper, cut into 1/2" cubes
  • ​4 garlic cloves, minced
  • ​1/2 cup diced onion
  • ​1 tablespoon white wine

Hottest Shrimp

 

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Course: 
  • 2 dozen oysters, fresh in shell preferred
  • 1 cup flour
  • ​2 eggs
  • ​1 teaspoon Dijon mustard
  • ​1 teaspoon salt
  • ​1 cup fresh dried bread crumbs
  • ​1/2 cup Parmesan cheese, freshly grated
  • ​1 teaspoon freshly ground black pepper
  • ​1 tablespoon chopped parsley
  • ​12 cups peanut oil (2 48 ounce containers)

Parmesan Fried Oysters

Parmesan Fried Oysters 

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For the Shrimp:

  • olive oil or butter, as desired
  • 1 pound medium Louisiana shrimp, headed, peeled and deveined
  • ​1 tablespoon coarsely chopped garlic
  • salt and pepper, to taste
  • lime wedges, for garnish
  • ​minced cilantro for garnish

For the Vinaigrette:

  • ​1 bunch cilantro, rinsed and stemmed
  • ​1 hot pepper, coarsely chopped (remove seeds for lower heat)
  • ​2 cloves garlic, coarsely chopped
  • ​1 tablespoon honey or agave nectar
  • ​juice of 1 lime
  • ​1 cup olive oil
  • ​1/3 - 1/2 cup cane or champagne vinegar
  • salt and pepper to taste

Shrimp with Cilantro Vinaigrette

shrimp cilantro 

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Course: 
  • 1 (8 ounce) skinless, boneless chicken breast half
  • 1 tablespoon olive oil or butter
  • 1/4 cup cilantro
  • 1/2 onion cut into slices
  • 1 lime for juice
  • 4 tablespoons water
  • Taco seasoning
  • 1 can black beans
  • 8 ounces corn tortilla chips (“On the Border” chips are my favorite)
  • 1½ cups grated pepper Monterrey Jack cheese
  • Jalapenos 
  • 1/4 cup green onions, chopped
  • 1/2 cup sour cream
  • Fresh Salsa

Spicy Chicken Nachos

nachos 

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