shrimp

  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 2 large eggs
  • 2 cups buttermilk
  • 2½ cups cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ cup chopped fresh parsley
  • 1 tablespoon Creole seasoning
  • 2 tablespoons vegetable oil, plus more for deep frying
  • 16 extra-large shrimp, tails on, peeled and deveined
  • your favorite cocktail sauce for dipping

Shrimp Corn DogsShrimp Corn Dogs

Course: 

Broth

  • 8 cups water or clam juice
  • 1 dozen large clams, cleansed
  • ¼ teaspoon crumbled thread saffron
  • Salt
  • 2 sprigs parsley
  • 2 dried mild New Mexico peppers, cored and seeded (otherwise use 2 tablespoons sweet paprika, preferably Spanish smoked, and 1 fresh red bell pepper)
  • 4 small whole tomatoes

Paella

  • 1 pound small to medium shrimp in their shells
  • Salmorreta Red Pepper Sauce (recipe follows)
  • 16 to 24 extra-large shrimp in their shells, preferably with heads
  • 2 large cleaned squid (about 1/2, pound), with or without tentacles, finely chopped
  • 8 tablespoons olive oil
  • 12 cloves garlic, minced
  • 2 tablespoons minced parsley
  • 1 teaspoon sweet paprika, preferably Spanish smoked
  • 3 cups imported Spanish or Arborio short-grain rice

Salmorreta Sauce

  • 2 tomatoes (reserved from the seafood stock)
  • 2 mild New Mexico peppers, finely chopped
  • 2 teaspoons smoked paprika
  • 2 tablespoons minced parsley
  • 6 cloves garlic, minced
  • ¼ teaspoon kosher sale
  • 6 tablespoons extra-virgin olive oil

Shrimp Paella with Salmoretta Red Pepper Sauce

Shrimp Paella with Salmoretta Red Pepper Sauce

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  • 1½ cups (9 oz/280 g) Israeli couscous
  • 4 tablespoons (2 fl oz/60 ml) olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 6 plum (Roma) tomatoes, chopped
  • 1½ pounds (750 g) tail-on medium shrimp, peeled and deveined
  • ½ cup (2½ oz/75 g) Kalamata olives, pitted
  • ½ pound (155 g) feta cheese, crumbled
  • ¼ cup(¼ oz/7 g) fresh oregano leaves

Mediterranean Shrimp with Feta, Olives, and Oregano

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Course: 

For Mango or Peach Salad

  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
  • 1 small red onion, thinly sliced
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh mint leaves
  • 2 firm, ripe mangos or peaches, peeled, pitted, and thinly sliced
  • 1 ripe avocado, diced
  • 4 cups lightly packed torn lettuce

 

For Shrimp

  • 16 jumbo shrimp (1¼ pounds), shelled, leaving tail and adjoining first segment attached, and deveined
  • 2 tablespoons vegetable oil
  • 1 fresh jalapeño chile, minced, including seeds
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Lime wedges
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Lime wedges

Special equipment: 16 (8-inch) wooden skewers, soaked

Mango or Peach Salad with Shrimp

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Shrimp and Zucchini Pirogue

  • ½ cup (120 g) plus 1 tablespoon (15 g) unsalted butter, divided 
  • 1 cup (160 g) diced yellow onion 
  • 1 cup (150 g) diced green bell pepper 
  • 1 cup (120 g) diced celery 
  • 1 tablespoon (8g) minced garlic 
  • 2 tablespoons (16 g) unbleached all­purpose flour 
  • 1 cup (240 ml) seafood stock 
  • 1 tablespoon (15 g) tomato paste 
  • 1 pound (455 g) jumbo (16/20 count) shrimp, peeled, tail off, and deveined 
  • 1 teaspoon cayenne pepper 
  • Kosher salt and freshly ground 
  • black pepper 
  • Dash of hot sauce 
  • ¼ cup (12g) chopped flat-leaf parsley

Fried Shrimp

  • 4 cups (960 ml) canola oil, for frying
  • 2 large eggs
  • 12 colossal (8/10 count) shrimp, peeled, tail on, and deveined
  • 2 cups (240 g) cornmeal
  • 1 cup (120 g) unbleached all­
  • purpose flour
  • 2 tablespoons (16 g) Cajun Seasoning Blend 
  • Kosher salt

Zucchini Pirogue and Fries

  • 6 large zucchini, divided
  • 2 tablespoons (16 g) Cajun Seasoning Blend (page 231)
  • 4 large eggs, beaten
  • 2 cups (240 g) unbleached all­
  • purpose flour
  • 1 gallon (3.6 L) canola oil, for frying
  • Kosher salt
  • 4 cups (800 g) cooked long-grain
  • white rice
  • 4 lemon wedges
  • 1 cup (100 g) diced green onion tops

Shrimp and Zucchini Pirogues

Click image to enlarge

 

Course: 
  • 1 tablespoon pure olive oil 
  • 2 tablespoons unbleached all-purpose flour 
  • 1 sweet onion, chopped 
  • 1 stalk celery, diced 
  • 1 small green bell pepper, diced 
  • 3 cloves garlic, finely chopped 
  • 1 tablespoon tomato paste 
  • ¾ cup homemade chicken stock or reduced-fat, low-sodium chicken broth 
  • 1 pound large shrimp (21/25 count), shelled and deveined 
  • 2 tablespoons chopped fresh flat-leaf parsley 
  • 1/2 teaspoon smoked paprika 
  • ¼ teaspoon cayenne pepper or to taste
  • Coarse kosher salt and freshly ground black pepper 
  • Cooked long grain white or jasmine brown rice, for accompaniment 
  • 2 green onions, trimmed and chopped 

Smoky Seafood Etouffee

Smoky Seafood Etouffee

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