scallions

Course: 
  • 1/2 pound wild Louisiana shrimp, peeled and deveined
  • 2 teaspoons kosher salt
  • ​4 large shallots, finely minced (1/2 cup)
  • 1/4 cup fish sauce, plus more if needed
  • ​1 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • ​1/2 cup plus 2 tablespoons jasmine rice
  • ​2 tablespoons vegetable oil
  • ​3 cups shelled fresh or frozen green peas
  • ​1 1/2 cups finely chopped fresh cilantro, leaves and tender stems
  • ​1 cup thinly sliced scallions,white and green parts
  • ​2 cups chopped tender pea greens or fresh spinach

Shrimp, Pea, and Rice Soup

Shrimp Pea Rice Soup 

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Course: 
  • 1 tablespoon unsalted butter
  • 3 tablespoons bacon fat
  • 1 large onion, finely diced
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 carrot, peeled and thinly sliced
  • 8 small new potatoes, sliced 1/3-inch thick
  • 2 small ripe tomatoes, peeled, seeded and chopped (1 cup)
  • 1/2 cup dry white wine
  • 2 lbs catfish fillets, cut into 1 1/2-inch pieces
  • 3 tablespoons finely snipped parsley
  • 4 green onions (scallions) white and 2 inches of green, very thinly sliced

Catfish Stew

Catfish Stew 

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Course: 
  • 6 tablespoons salted butter
  • ¼ cup flour
  • 1 cup onion, chopped
  • ½ cup green pepper, chopped
  • ½ cup celery, chopped
  • 1 tablespoon garlic, minced
  • 1½ cup shrimp medium size, peeled and deveined
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ceyenne
  • 1 teaspoon fresh lemon juice
  • ⅓ cup scallions, thinly sliced
  • 1 tablespoon parsley, minced
  • boiled rice

Shrimp Etouffée

Shrimp Etouffée

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