Appetizers

  • sufficient salted water for cooking pasta
  • ​1 pound penne pasta
  • 30 extra-large shrimp, peeled and deveined, with tails left on
  • 1 tablespoon minced fresh garlic
  • 8 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon crushed red pepper
  • 1 cup thinly sliced green onions, green parts only
  • 3/4 cup finely chopped sweet red peppers
  • 3/4 cup finely chopped sweet green peppers 
  • ​3/4 cup crumbled feta cheese
  • 1/2 cup rice vinegar
  • 6 ounces (8 cups, not packed) mixed salad greens
  • 3/4 cup Feta Cheese Dressing
  • 1 cup very finely julienned red onions, about 1/16 inch wide and 2 inches long, for garnish

Roasted-Shrimp and Penne Pasta Salad

Roasted Shrimp and Penne Pasta Salad 

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  • 4 small bay leaves
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon celery seed
  • 2 tablespoons plus 1 teaspoon fine sea salt
  • 1 lb 16/20 shrimp, peeled, tails removed, and deveined
  • 5 tablespoons extra-virgin olive oil, preferably with a mild, buttery flavor
  • 5 tablespoons good-quality apple cider vinegar
  • 5 tablespoons Sercial Madeira or 4 tablespoons fino sherry
  • 3 tablespoons juice from 1 juicy lemon
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 1 large shallot, thinly sliced (about 3 tablespoons)
  • 1 stalk green garlic, white and light green parts thinly sliced (about 3 tablespoons), or 2 small garlic cloves, thinly sliced
  • 1 slender celery rib, thinly sliced on the bias (about 1/4 cup)
  • 1 slender carrot, peeled and thinly sliced on the bias (about 1/4 cup)

Anson Mills Pickled Shrimp

 Pickled Shrimp

Click image to enlarge.

  • 2 tablespoons Old Bay seasoning
  • ​1 pound medium shrimp, peeled
  • ​1/2 teaspoon celery seeds
  • ​1/4 teaspoon allspice berries
  • ​1/2 teaspoon dried red pepper flakes 
  • 1 tablespoon sea salt
  • ​1 cup extra-virgin olive oil
  • ​1/3 cup freshly squeezed lemon juice
  • ​2 garlic cloves, minced
  • 6 fresh bay leaves or 12 dry
  • ​1/4 cup fresh flat-leaf parsley, minced
  • ​1/2 medium Spanish onion, thinly sliced

Pickled Shrimp

Pickled Shrimp 

Click image to enlarge.

 

Course: 
  • Vegetable oil
  • 4 tablespoons chopped green pepper
  • 4 tablespoons chopped onion
  • 4 tablespoons  chopped celery
  • 1/2 teaspoon black pepper
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon thyme
  • 1/4 teaspoon basil
  • 1 dash Tabasco
  • 3 oz. Abita Andygator beer
  • 1 lb. crawfish tails
  • 1 to 1 ½ cups dry bread crumbs
  • Flour
  • Egg wash 
  • Corn flour
  • 16 tomato slices

Note: Andygator beer is a pale malt brew made with German yeast and Liberty hops and fermented to a dry finish.

Abita Crawfish Cakes

Abita Crawfish Cakes 

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  • 12 ounces beer
  • 1 cup malt vinegar
  • 1/2 cup vegetable oil
  • 1/2 cup fresh lime juice
  • 2 tablespoons sugar
  • 2 tablespoons kosher salt
  • 4 fresh bay eaves
  • 1 teaspoon peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons hot sauce e.g. Crystal or Louisiana
  • 2 lbs large shrimp, peeled, deveined, tails on (optional)
  • 2 large sweet onions, thinly sliced
  • 1 carrot, thinly sliced on bias
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh flat-leaf parsley, chopped

Pickled Shrimp With Beer And Lime

 Pickled Shrimp With Beer And Lime

Click image to enlarge.
This image is missing the cilantro and parsley garnish.

 

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

 

Click image to enlarge

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 

Click image to enlarge.

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