Barbecue Shrimp

RecipeSquare-150x150 The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to add lots of herbs or garlic. This recipe is largely based on the new recipe created by Chef Gerard Maras in the early 1980s at Mr. B’s. The butter emulsifies into the other liquids, and gives not only a bigger flavor but a nicer-looking dish. Recipe details. . .

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Shrimp Limone

This is a dazzling dish for shrimp lovers. The lemon is really out there, and the bit of smoky richness from the ham and a touch of red pepper at the end brings it to the culinary border of Italy and Louisiana.. . More to come. . .

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Cataplana With Mussels And Shrimp
* Red Bean Edition

Cataplana With Mussels And Shrimp

Cataplana is the Portuguese version of what in France is called bouillabaisse, in Spain zarzuela, and in Italy cioppino. With regional differences, of course. The only restaurant I’ve ever found it was at La Cote Brasserie in its early days. They took it off the menu, so I had to do some research to develop my own slightly Creolized recipe, which pleased me. (If only my family were more adventuresome.) I know this looks like a long, complicated recipe, but it’s not really as hard as it appears. You have the whole weekend to have fun. Read More. . .

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Coconut Crusted Gulf Shrimp
Shrimp Entrees

Coconut Crusted Gulf Shrimp

This is one of the Red Fish Grill’s best appetizers, and people are always asking for the recipe. It was originally created, I think, at Mr. B’s; Ralph Brennan took it with him when he opened the Red Fish. It’s best done when large shrimp are available, particularly during the white shrimp season in the fall. I’ll stop short of saying “the bigger, the better” (gigantic shrimp are a little too tough for this), but when you go through the pile take the large ones. Read more. . .

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Shrimp Calabrese
Shrimp Entrees

Shrimp Calabrese

In the Italian province of Calabria, they make this dish with the true scampi or langoustini from the Mediterranean. Cook this in a large black iron skillet; the heat-holding properties of the black iron will impart a “baked” effect to the dish. Cooking the shrimp with the heads on will enrich the sauce. More. . .

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Hot Shrimp With Jalapeno, Bacon & Mozzarella.
* NOMenu.com

Hot Shrimp With Jalapeno, Bacon & Mozzarella.

When Louisiana brown shrimp or white shrimp are in season (spring and late summer respectively), New Orleans people think of a new way to cook them every day. This one is a great party dish: big shrimp butterflied and stuffed with mozzarella cheese, wrapped in Cajun hot sausage (pre-fried bacon also works), and broiled till the sausage is crispy. Make a million of these: once people start eating them, they won’t be able to stop. Read More. . .

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Hot Bacon Shrimp
Shrimp Entrees

Hot Bacon Shrimp

Near as I can tell, this dish infiltrated New Orleans from the West Coast, and caught on in a wide variety of restaurants. Its goodness owes much to the quality of the shrimp we have in New Orleans, but it’s a great party dish: big shrimp butterflied and stuffed with a mixture of mozzarella cheese and jalapeno chips, wrapped in bacon, and broiled till the bacon is crispy. Make a million of these: once people start eating them, they won’t be able to stop. Read More. . .

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Stir-Fried Satsuma Shrimp
Shrimp Entrees

Stir-Fried Satsuma Shrimp

When satsumas start coming in from Plaquemines Parish, we eat them by the sack. But I never cooked with them until my Cub Scouts picked a short ton of them. Stir-fry dishes, in order to come out right, require a great deal of heat and either a wok or one of those wok-like skillets. Flat-bottomed woks are better for most home cooks, and essential if you have an electric stove. You have to preheat the wok for about ten minutes before you start cooking. And the pieces of food, particularly meats, need to be cut up smaller than your instincts tell you. Read More. . .

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Creole Shrimp Curry
Shrimp Entrees

Creole Shrimp Curry

This isn’t really fusion cuisine. The spices that give the curry-like flavor are often found in Creole and Cajun seasoning blends. Nor is there any real Indian authenticity here, unless you put out the little plates full of raisins, coconut, chutney, etc. Chef Tom Cowman used to make a superb dish along these lines at the old Jonathan. Read More. . .

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Marinated Shrimp with Artichokes
Shrimp Entrees

Marinated Shrimp with Artichokes

Louisiana white shrimp appear in late summer and fall. I believe they are the world’s best shrimp. Here’s a chilled shrimp dish that qualifies, I suppose, as Creole antipasto. It’s pretty good as is, served chilled. Or you can toss it with greens or with cooked, chilled pasta as a salad. Read More. . .

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Shrimp Saki
Shrimp Entrees

Shrimp Saki

Shrimp Saki, despite the name, does not have any sort of Polynesian or Oriental aspect. The name is the nickname of a Mrs. Sakowitz, who used to stay at the Pontchartrain Hotel every time she came to town. Shrimp Saki was on the menu at that hotel’s restaurants for a long time. Read More. . .

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Shrimp Provencale
Shrimp Entrees

Shrimp Provencale

Ideas and flavors from both the Provence region of France and Creole cooking come together to make a delightful dish. This is one of the few dishes involving seafood and tomato sauce that I actually like. It’s a lot better than shrimp Creole, for example. I think it’s the rosemary that pulls it together. Use fresh if you can. Read More. . .

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Louisiana Shrimp and Broccoli, Chinese Style
Shrimp Entrees

Louisiana Shrimp and Broccoli, Chinese Style

Louisiana Shrimp and Broccoli, Chinese Style This dish demonstrates the genius of Chinese cookery. Although it includes a large number of ingredients that need to be trimmed or cut up, it’s simple to cook. It’s in the pan only a few of minutes before you serve it. The longest part of the preparation is steaming the rice.

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Broiled Garlic Shrimp
Shrimp Entrees

Broiled Garlic Shrimp

This is as simple a shrimp dish as there is. Bring it out whenever you find some really fresh, large shrimp of the best possible quality. Heat up the broiler and away you go. Read More. . .

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Shrimp With Fennel And Herbs
Shrimp Entrees

Shrimp With Fennel And Herbs

Shrimp With Fennel And Herbs The flavors of shrimp and fennel–or anything that tastes like fennel–form one of those perfect combinations we’re always looking for in our cooking. The flavors of shrimp and anise have always worked well together for my palate. This is a great light appetizer with a big and offbeat flavor. 1 lb. large shrimp 3 Tbs. olive oil 1 fennel bulb, finely sliced 2 cloves garlic, chopped 2 shallots, finely chopped 1/2 cup white wine 2 Tbs. Herbsaint or Pernod 1 tsp. thyme 1 tsp. chervil…

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Shrimp Pasta Primavera
Shrimp Entrees

Shrimp Pasta Primavera

Shrimp Pasta Primavera Shrimp have so much flavor that even when only a few of them are cooked with the other ingredients of a dish, the goodness spreads out. Here’s an excellent example that. There’s really more fresh vegetables than shrimp tossed with the pasta, but shrimp plays the starring gustatory role. The veggies make it feel like springtime. It could even be served chilled as a pasta salad. 1/4 cup olive oil 2 green onions, chopped 1 Tsp. chopped garlic 1 rib celery, cut into thin matchsticks 1 carrot,…

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Shrimp Fra Diavolo
Shrimp Entrees

Shrimp Fra Diavolo

Shrimp Fra Diavolo Shrimp fra diavolo (“brother devil’) is the Italian answer to shrimp Creole. For reasons I’ve never been able to fathom, it’s a much better dish. Perhaps it’s because the sauce is lighter and other flavors rise in front of the tomatoes. The dish serves well either as an appetizer or entree. Resist the temptation to serve it over pasta. It can also be made to a different but equally delicious effect with lobster of any kind. If you want to make this the best way possible, buy…

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Pasta With Shrimp, Garlic, And Vegetables
Pasta

Pasta With Shrimp, Garlic, And Vegetables

Pasta and seafood come together easily. So do shrimp and garlic. And pasta and vegetables. Using those truths, Katie’s developed a great dish during its first incarnation. In the reborn Katie’s that returned from the hurricane in 2010, the dish wasn’t really on the menu. (They let you create pasta dishes almost any way you want, though.) While I was waiting for Katie’s to come back, here’s how I made that dish. Read More. . .

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Shrimp Clemenceau
Shrimp Entrees

Shrimp Clemenceau

Shrimp Clemenceau “Clemenceau” is the name of a classic Creole chicken dish. But if you take the same ingredients and substitute big shrimp for the chicken, you get a unique dish with a great blending of flavors. It comes out best if you buy whole shrimp, peel them, and make a shrimp stock from the shells. The first place I ever had this–and the basis for this recipe–is from the hand of Leah Chase at Dooky Chase. 2 large potatoes, cut into 1/2-inch dice Vegetable oil for frying 1/2 stick…

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Shrimp And Grits Of 1985

RecipeSquare-150x150 Around a decade ago, restaurants all over town suddenly began serving shrimp and grits. It’s not a local dish, but a regional a staple of white-tablecloth cooking in Savannah and its environs. We didn’t really know the dish here, but it was trendy, and a lot of chefs just winged it. All versions were different, but most were something like barbecue shrimp, with a creamier sauce.

The best shrimp and grits recipes came from chefs whose careers reached back to the Creole-Cajun Bistro Explosion of the mid 1980s, when the disciples of Chef Paul Prudhomme strode the Earth and cream sauces incorporating shrimp, andouille, crawfish and tasso were as exciting as they were rife. This recipe of mine is an hommage to those days. Read entire article.

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Spicy Garlic Shrimp

Spicy Garlic Shrimp Every summer the Upperline Restaurant has a Garlic Festival–a terrific menu of original dishes using garlic in all its delightful gustatory guises. This dish is from the event’s early days, and the deft hand of the late Chef Tom Cowman. It’s a rather spicy taste, all the better for the garlic to work its wonders with the shrimp. I’m not sure they make this recipe anymore, but if they don’t, it’s easy enough to make at home. 1/4 cup vegetable oil 1 Tbs. chili powder 1/2 tsp….

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New Orleans Shrimp Spring Rolls

New Orleans Shrimp Spring Rolls Another use for red remoulade sauce, in a place you might not expect to find it. It may seem strange, but remoulade sauce and pasta go well together. This is especially true of the rice noodles used in Southeast Asian cooking. And shrimp, of course. Shrimp: Leafy tops of a bunch of celery 1 bay leaf 1 Tbs. Tabasco 1/2 lemon, sliced 2 Tbs. salt 1 lb. shrimp, 25-30 count 1/2 cup red remoulade sauce (see recipe) Rolls: 12 round rice paper wrappers 8 oz….

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Barbecue Shrimp In The Oven

Barbecue Shrimp In The Oven My favorite way to cook barbecue shrimp is to semi-steam them in wine in a pan on the stove. But there’s a limit (about two and a half pounds) to how many shrimp can be done at one time that way. For bigger quantities, I bake them in the oven instead. They come out nearly as good. The only loss is that the sauce loses its creamy look, because the butter de-emulsifies. But that’s more an appearance issue than one involving flavor. 4 cloves garlic,…

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White Beans and Shrimp

White Beans and Shrimp This is a classic home-style dish in Cajun country, one that is becoming more popular around New Orleans, too. It might not seem a logical combination. But seafood and beans are much better together than most people realize. And white beans (the little ones, also known as navy beans) are the perfect size, flavor and color to most complement the beans. My wrinkle on this is a garnish of big shrimp wrapped with bacon. The little shrimp mixed into the beans are best bought heads-on, but…

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Shrimp and Scallops Stroganoff

RecipeSquare-150x150 Chef Willy Coln–now retired and living happily in Slidell–created this dish to serves as a light, seafood-based dish during his famous Oktoberfest celebrations in his restaurants if the 1980s and 1990s. Although this is an incredibly rich dish–no small amount of butter and cream, the flavors of the shrimp and scallops are not overwhelmed. The dish is served over rice, which makes the scoop-up-every-drop sauce go a bit farther. The “Stroganoff” reference owes to the large amount of sour cream in the sauce.

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Shrimp, Eggplant, and Rice Casserole

RecipeSquare-150x150 Rice and eggplant don’t come together often. On the other hand, shrimp and eggplant are natural partners, and this winds up being a good dish. When making this, measure the ingredients carefully. The amount of liquid is critical to making sure that the rice cooks properly. It doesn’t seem like enough, but it is. Read entire article.

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Shrimp Robert

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RecipeSquare-150x150 This dish, a refugee from the now-gone Masson’s, is an incredibly simple one to prepare, but it heightens the flavor of the shrimp wonderfully. Save this one for when you can find extra- pretty shrimp in the market. The quantities of onions and bell peppers are just as a guide; you should adjust them to your taste. An interesting and colorful variation is to use red, green, and yellow bell peppers instead of all green. The dish is the creation and namesake of Masson’s long-time chef Robert Finley. Read entire article.

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Shrimp Madeleine A La Christian’s.

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RecipeSquare-150x150 This recipe was one of the most popular dishes on the menu at the now-extinct Christian’s Restaurant in Mid-City. (It was in the former church that is now Redemption.) I’ve always thought of it as a dish that exemplifies the best, most original cooking of the late 1970s. It was dreamed up by Chef Roland Huet, a French chef of the old school. I never have been big on shrimp entrees, but for this one I’d make an exception. Read entire article.

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Thai Green Curry With Shrimp

RecipeSquare-150x150 Thai cookery has been one of my favorite flavor palettes since the first time I tasted it. In recent years we’ve been treated not only to some terrific new Thai restaurants, but also to new Thai dishes in non-Thai restaurants. ¶ One of the most distinctively good dishes in Thai places is green curry, the spiciest of their curries. ¶ This one is made with eggplant and shrimp; it can also be made with chicken. It’s fiery with pepper, mellow with coconut milk. The ingredients were once hard to find, but now you’ll find all of them in any decent-size supermarket. The cooking technique is the same as is used in Chinese cooking, with rapid cooking in a wok. Read entire article.

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Chinese Wok-Seared Shrimp

RecipeSquare-150x150 This is a dish they used to serve at the now-departed China Blossom in Gretna. It’s simple to make, but remember the keys to wok cooking: high heat! in and out of the pan quickly! Read entire article.

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Shrimp With Vegetables And Sweet-Heat Sauce

RecipeSquare-150x150 Although the best shrimp come in the spring and fall, Louisiana shrimp–which freeze better than any other seafood–allow us always to keep thinking about what might be done with those big ones. I’m not a big fan of shrimp as an entree, but even such as I find recipes that are hard to pass up. This one is the result of my actively trying to invent such a dish. I had two ideas in mind. First was the unexpected affinity between beans and seafood. The other is a love we have for sauces that are both spicy and sweet. What I came up with was a little Asian (although a Chinese cook would have stir-fried this and made it thicker) and a lot Creole. Recipe details. . .

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