Tag-Archive for » Shrimp Recipes «

Finger Food Friday: Gulf Shrimp Ceviche

My first born, Chandler, is on a ceviche kick. Her enthusiasm for all types of seafood marinated in lime juice started a couple of months ago when my sister-in-law made an amazing batch for a party. Chrissy’s ceviche was full of sweet, juicy shrimp and creamy bites of avocado marinated in the perfect amount of acid and seasonings. Since then, Chandler has also tried two restaurant versions which she deemed good–just not as good as Aunt Chrissy’s! More recently, I had the good fortune of getting my hands on several pounds of straight-off-the-boat Louisiana Gulf shrimp [ ... ]

Finger Food Friday: Shrimp and Waffle Bites with Creole Pepper Jelly Sauce

While I’ve never ordered the classic soul food combo chicken and waffles while dining out or jumped on the “midnight train” to the world-famous Gladys Knight’s Chicken and Waffles Restaurant right here in Greater Atlanta to seek out what is said to be the best representation of its kind (south of the Mason-Dixon line, that is), I’ve always loved the idea behind this dynamic duo. And whenever I look at the dish, I always step back and think about how I could put a New Orleans spin on it (or, in the words of Ella Brennan, “Creolize” it). [ ... ]

Shrimp Etouffée

When most people hear the word etouffée, their minds immediately jump to crawfish. That’s fair considering this method of cooking is made most frequently them. But other shellfish, poultry and wild game can also be cooked successfully in this fashion. After all, etouffée is nothing more than a fancy word for smothered. Well, smothered South Louisiana-style. And by now you all know what that means–cooked in a deeply flavored sauce that’s made with a roux, the Holy Trinity, a small amount of homemade stock and a delectable combination of spices. When broken down this way, [ ... ]

Gumbo: Shrimp and Okra Gumbo

  Hello Shrimp and Okra Gumbo! What do you think of the new photo size? Too big maybe? I can’t decide. I told the hubby I wanted bigger photos on the site, but I just don’t know if they should be this large. Please, tell me what you think! The gumbo, on the other hand, it’s a keeper. No indecisiveness there. This recipe is awesome through and through–oh how I wish I could hand you a spoon and invite you to dig it. It’s earthy and aromatic and an essential part of [ ... ]

Finger Food Friday: Fiery Chipotle Shrimp

In New Orleans, we love our hot sauce.  The trinity of top local brands includes Tabasco, Crystal and Louisiana Hot Sauce.  Each has a loyal following.  My dad’s dad Beau, for instance, carried Tabasco everywhere he went and always had an emergency bottle stashed in his glove box.  I think he put it on everything but dessert.  The hubby is also a huge Tabasco man.  Me?  My favorites are Tabasco and Louisiana Hot Sauce with very specific uses for each.  Tabasco has more heat than Louisiana Hot Sauce and because of that it’s a must in my cocktail sauce and [ ... ]

Finger Food Friday: Andouille Crusted Jumbo Louisiana Shrimp with Brown Butter Cream Sauce

In Louisiana, we define the four seasons by Crawfish, Shrimp, Crab and Oyster.  It’s a unique and appetizing way to get through the year.  As one delicious season ends, another much-anticipated one begins.  Currently, crawfish season is winding down and shrimp season is gearing up.  Plump, juicy, sweet Louisiana shrimp.  There’s nothing like them!  And this season, however young, is already proving to be grand.  I know because I had the good fortune of receiving a pound of wild jumbo Louisiana shrimp straight from the deck of the Anna Marie (a South Louisiana fishing vessel) through the efforts of the [ ... ]

Finger Food Friday: Barbecue Shrimp

Hey everyone!  Welcome to this week’s edition of Finger Food Friday.  Today I’m sharing a New Orleans finger food classic, Barbecue Shrimp. Let’s see.  How can I describe them?  Warm … buttery … spicy … aromatic … savory … tangy … piney … juicy … peppery … woodsy … garlicky … lusty … exciting … dramatic … and last, but definitely not least, gloriously messy!  The dish was created back in the 1950s in the restaurant kitchen of Pascal’s Manale in Uptown New Orleans.  Nowadays, they can be found on just about every menu in the City. As much as I [ ... ]

Christmas Traditions and Stuffed Mirlitons with Shrimp and Tasso

Until recently, we celebrated Christmas back home in New Orleans. The upside: being with family and enjoying all the wonderful holiday traditions we grew up with. The downside: orchestrating Santa’s arrival in another city! Now, for obvious reasons, we have Christmas in Georgia. It’s bittersweet. While we love waking up in our own home on Christmas morning, we all miss sharing this special day with the rest of our family. So I’ve begun a few new holiday rituals to keep homesickness at bay. For one, we party on Christmas Eve just [ ... ]

Shrimp Creole

I’ve never liked Shrimp Creole.  Maybe it’s because my mom never cooked it or because the few restaurant versions that I’ve tried were disappointing.  But oddly enough, it has always been a dish that I wanted to like. I hadn’t thought much about my dysfunctional relationship with Shrimp Creole until recently while reading through a bunch of recipes and stories on roux-based dishes.  Every time a Shrimp Creole reference crossed my desk, my mouth watered.  They all sounded so rich, comforting and tasty, but my food memories recalled otherwise.  I had never eaten a bowl of Shrimp Creole that was rich, [ ... ]
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