For the Shrimp:
For the Vinaigrette:
|
Shrimp with Cilantro Vinaigrette Click image to enlarge. |
shrimp
*Smoked or Polish sausage (Kielbasa) may be substituted for andouille **Pickled Pork is a familiar seasoning meat in the traditional "pot cooking" of the American Deep South. It is often used to add flavor to greens, beans and other "pot food." In this jambalaya recipe, any good-quality ham may be used instead. |
Creole Seafood Jambalaya Click image to enlarge |
|
Poppy's Shrimp Etouffee Click image to enlarge. |
|
Poppy's Seafood Gumbo Click image to enlarge. |
Shown with Blue Cheese Dip |
Buffalo Shrimp Click image to enlarge. |
Note: Some of these ingredients you'll find in any asian market. |
Hot and Sour Shrimp Soup Click image to enlarge. |
For the Pickled Shrimp:
For the Poached shrimp:
For the Egg Yolk Mousse:
|
Chef Philip Lopez Click to enlarge image. For the Deviled Shrimp Stuffing:
|
|
Seafood Stuffed Mirlitons Click image to enlarge |
|
Bourbon BBQ Shrimp Appetizer Click to enlarge image |