Fathers Day Appetizer, Easy Party Recipe: Creole Crawfish Dip

Advocate staff photo by PATRICK DENNIS

From Denny:  This is one of those dishes that depends upon the butter and the mustard to act as your sauce to hold the chunky ingredients like the crawfish, artichoke hearts and capers.  

Definitely not a low calorie dish but worth the tasting for the intense delicious flavor.  Health wise, mustard and horseradish are great digestives for rich food like butter.  Choose a large cracker of your choice to balance the weight and bulkiness of the seafood.

Of course, don't despair if you don't have crawfish available in your area:  try shrimp or a meaty flavorful fish you enjoy.  Experiment with different ideas to discover what pleases you, your family and friends.  Actually, if you were not in the mood for seafood you could use chopped up rotisserie chicken and add some bits of smokey bacon or pancetta and tone down the spices if your family finds it too hot.  That is always a winning combination.  This might even be good with a smokey firm tofu.  Usually what I do is try the recipe as written and then make it again with a different protein, experimenting with the spices.  

As I'm always preaching on my food blogs:  take the extra time to clarify your butter whenever possible.  You won't regret it as it gets rid of the unhealthy milk solids that clog your arteries.

Just use a simple wire mesh tea strainer (normally used for loose tea), press through just the oil and then dump out the browned milk solids onto a folded paper towel for disposal.  Folding a paper towel into long quarters makes it easier to just roll up the mess and toss it. If you have "select-a-size" paper towels then use three layered up to catch the oil.  Otherwise, you waste time cleaning the oily counter.  Why retake the same kitchen counter real estate twice?  I'd rather focus on the fun and creativity of the cooking instead of redoing over and over again a time-consuming cleaning process.

Clarifying out those milk solids can be taken to one more step by browning them over medium low to medium heat until they sink to the bottom of the pan.  Remember to stand back as the butter comes to a higher temperature because it begins to release the water from the fat and it can pop up really high and splatter you if you are not paying close attention.  The temptation is to turn up the heat to medium high to get it going and then turn it down to medium low heat.  But it's better to just wait it out on medium low heat.  Yes, I have walked away while trying to rush the process, distracted by something else, and lived to regret it when I returned. :)

That extra time gives the remaining clear oil a more rich nutty flavor and deeper golden color that is so appealing.  I always use unsalted butter so I can control how much salt (preferably sea salt) goes into any dish where I use the clarified butter.  If you don't have much time or inclination you can find clarified butter in jars at Trader Joe's grocery for a very reasonable price.  If you want to get that nutty flavor you will still have to heat the Trader Joe's clarified butter to take it to the browned milk solids level.  But hey! at least buying it in a jar saves you half the time!

Oh, and be sure to check out the ads for products in my Denny Lyon Gifts store at Cafe Press.  It's a bit of creative fun for me as an artist when I'm not writing.  I do a lot of humor, inspirations, family items, tech cases, pets, sports, some vintage too - lots of areas to choose.  

I send the profits to the Greater Baton Rouge Food Bank and St. Jude's Children's Research Hospital.  The food bank feeds almost half of Louisiana. St. Jude's has been awesome to the sick children and their parents here with all the outrageous cancers resulting from the chemical plants all up and down the Gulf Coast, otherwise known as "Cancer Alley" regionally.  

The doctors have studied the cancer clusters here so much that when a child comes in for diagnosis they have been known to tell the parents exactly where they live within a block of their house.  Sad but true.  

I really like St. Jude's philosophy of never turning anyone away and also providing accommodations for the parents, including food.  Now that's awesome in my book!  And hey! if you don't see anything you want to purchase at the Denny Lyon Gifts store, then please consider a direct donation to St. Jude's.

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Chef Recipe: Grilled Cheese Sandwich with Crawfish, Pepper Jack and Shrimp-Tomato Bisque Soup: April Is National Grilled Cheese Month

Source: Loews Hotel

From Denny:  Now this is an exotic version of the humble comfort food:  the American grilled cheese sandwich.  

You have no idea how hard it was when visiting Austria a few years ago when I attempted to explain how to make a simple grilled cheese sandwich to a local chef.  It was a seriously foreign concept to them.  They didn't have a clue.  Lots of delicious local cheeses yet no Austrian version of a grilled cheese sandwich!  Imagine that.

This Louisiana version comes from executive chef Carl Schaubhut of Café Adelaide in New Orleans.  Of course, as seafood, this rich sandwich is considered Lenten season friendly.  Serve by pairing it with the shrimp-tomato bisque soup. Here in Louisiana we always look for an excuse to enjoy our bountiful seafood so why not go meat free on Fridays even when it isn't Lent?  (You know, that special time that arrives after Mardi Gras and before Easter.)  Our restaurants enjoy creating Lenten season menus, always topping themselves from the year previous!

Whenever I run across a chef recipe, especially from a hotel, I like to put up some information and links to the hotel site in case any of you might enjoy dining or stay with the hotel when you travel.  After this long hard winter we are all ready for some vacation time!

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Chef Recipe From Kingfish: BBQ Shrimp Gaufre With Sweet Potato Spread

From Denny:  Ready for yet another chef inspired version of the classic BBQ Shrimp idea?  This one comes from Baton Rouge, Louisiana, at the Kingfish (named after Kingfish Sen. Huey Long who was definitely larger than life).

In Louisiana we love an excuse to use in any dish we can our incredible sweet potatoes grown here.  This is the first time I've seen sweet potatoes used in a BBQ Shrimp recipe!  This chef uses his sweet potatoes to create his version of a "BBQ" sauce poured over the shrimp on top of the waffle...

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Holiday Appetizer: Frank's Grill-Pan Curried Shrimp

From Denny:  This is such a simple recipe with big flavors.  Creole seasoned shrimp, quickly grilled while slathered with flavorful sesame oil, then later dipped and coated in a cooling yogurt curry mint sauce.  This can be enjoyed as either an appetizer or as a main dish over your favorite rice.  Need I say more?

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New Orleans Chef Holiday Appetizer: Bacon-Wrapped Shrimp with Rosemary and Stilton

From Denny:  This is an upscale version of the classic shrimp rolled in bacon appetizer.  New Orleans Chef Anthony Spizale of The Rib Room - in the heart of the French Quarter - has definitely kicked up the taste levels on this recipe.

This tasty version is rich with the spectacular Stilton butter coating all over the shrimp just as you finish cooking it.  Then, to gild the lily, there is the Port Wine reduction sauce for dipping.  Definitely a "wow!" recipe sure to impress during the holiday season or for that special dinner.

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Chef Recipe: Louisiana Crawfish or Shrimp Chowder Great For Holidays

From Denny:  Looking for an elegant soup you can pull together quickly but tastes like you worked at it for hours?  This recipe utilizes a couple of canned soups - mushroom and potato - to help speed up the process.  Be sure to purchase the best version of these canned soups that you can find.  A low sodium version would be a good idea as seafood already contains a fair amount of natural sodium.

What also makes this a rich and delectable soup is the cream cheese, butter and half & half cream.  Oh, yeah, this is easily a calorie buster so it's best to serve by the cup as an appetizer.  But hey, if you are feeling lucky try it as a main dish.

I'm no fan of canned mushrooms, especially when you can find them already sliced fresh at the grocery store, packaged up and ready to go.  I prefer to slice whole mushrooms but if you are pressed for time the sliced fresh mushrooms are a great alternative.  If they are available in your area then choose the more flavorful Cremini (baby Portabellos) mushrooms over the white button mushrooms.

If you cannot purchase crawfish in your area then consider adding more shrimp or a local fish you enjoy.  This recipe would be great with a little bit of smoked salmon and plenty of fresh salmon, a little bit of smoked trout and plenty of fresh trout.  If you choose to use a fresh mild fish - and don't want to add a smoked fish - then consider adding some chopped and crisped up bacon to help flavor the soup.

The Creole seasoning used here is to your personal taste, generally about 1/4 to 1/2 teaspoon for the entire recipe.  Do not double the Creole seasoning if you double the recipe as it can get too hot and overpowering for most people.

Another seasoning option is to include a mixture of rosemary, thyme and lavender - a traditional French seasoning used to your personal taste.  Start with 1/2 teaspoon, let the soup base cook a few minutes and then taste.  You may like a 1/4 teaspoon more or just keep the previous level.  Experiment with what you like and enjoy!

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Healthy Soup: Southwestern Shrimp, Corn and Sweet Potato

English: Cobs of corn (Photo credit: Wikipedia)

From Denny:  Healthy can be tasty - and this soup is proof!  Hope you enjoy corn as the recipe calls for both a bag of frozen corn as well as a can of creamed corn.  This is definitely one easy way to download some healthy calcium that is good for helping with weight loss.

Red onions provide color and lots of taste but you could substitute a sweet onion if you desire a milder and sweeter flavor.  Any soup tastes better when you use fresh ingredients so consider using fresh sweet potatoes as opposed to purchasing the canned ones.  And, finally, if you want to kick it up a notch, consider adding 1/4 teaspoon of mild curry powder as an option.  

You can make the soup base a day before if you like - not adding the shrimp until ready to serve.  It is an easy soup to enjoy for holidays or a quick family dinner, simple enough for a beginner cook too.

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Louisiana Creole BBQ Shrimp

From Denny:   Looking for a super simple hot appetizer for your next party or holiday gathering?  Louisiana BBQ Shrimp is the perfect fit.  A novice cook can pull off this one to rave reviews!  

Here in Louisiana - when you want to double or triple the recipe, we place it all in a roasting pan and stick it in the oven under broil with the oven door open slightly.  You really have to watch it so nothing burns but it is a time saver. 
 

However, you could also make this recipe in several batches on top of the stove as the recipe instructs.  Either way this recipe is always a big crowd pleaser!

Fair warning:  once your guests start eating they won't stop at just an appetizer portion so you may want to plan for doubling this recipe for 12 appetizer servings.  It's been my experience that when you bring out shrimp in Louisiana most people make a meal of it!

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New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing

From Denny:  Like to make easy fritters for the family for a quick meal?  I sure remember those yummy clam or corn fritters my mother used to make on Saturdays when I was a kid.  Apple fritters are equally tasty, especially when dusted with some cinnamon and sugar.  So, when I run across yet another variation to The Fritter Family then I'm game to try it.

This new fritter recipe comes from New Orleans Chef John Besh and Zatarain's.  Claw crabmeat, corn and small shrimp are featured in this recipe along with its own special tomato creole dressing.  Pull out your food processor to make this easy tasty dressing of Creole seasoning, garlic, Creole mustard (like stone ground mustard) and tomato.  Chill for an hour and then you are off to the dinner races!

In Louisiana we often prefer heavy iron skillets in which to deep fry for dishes like fritters.  If you have a special electric deep fat fryer then feel free to use that as well.  Around small children it would prove safer anyway.  Iron skillets are more a romantic historical sentiment that reminds us of our grandmothers - than necessary technology. :)

These fritters are made with the flour mixture that is a hush puppy mix from Zatarain's which saves time so you don't have to stop and measure flour, corn meal and spices.  Any products that save time in the hectic world of working people, especially parents, are welcome!

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New Orleans Recipe: Crescent City Shrimp Jambalaya

From Denny:  Not in the mood for the chicken version of jambalaya?  No problem; make it with shrimp and andouille sausage for a change of pace.  Shrimp is ridiculously popular down South that we are forever creating new dishes to keep up with the demand.

Louisiana cooking is based off of French cooking and with the same mindset of employing whatever food sources are at hand.  From the bayous or spillways teeming with yummy crayfish to the gorgeous shrimp and oysters from the Gulf of Mexico we create recipes around our bountiful food.

Kick it up a notch with Louisiana food products like from Zatarain's that help us make our meals cook that much faster and we are all a happy lot.  This recipe employs Zatarain's Jambalaya Mix of rice and seasonings.  You provide the fresh shrimp, sausage, onion, bell pepper, parsley and tomatoes.

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Easy Holiday Dish: Spicy Shrimp With Rice

From Denny:  Are you a fan of rice dishes?  Sure beats the "bread bloat."  Who doesn't love good bread?  But there is only so much of it you can eat without feeling like you have to squeeze into your jeans.  Grains like rice, oatmeal and quinoa are healthier choices if you don't want to invest in new clothes.

Mardi Gras season is upon us in Louisiana where we blow it out on the calories and rich foods.  This casserole dish was developed for the Lenten season that follows afterward when a lot of people swear off eating meat for 40 days.  

The truth is Louisiana people are total carnivores but we love our seafood too, especially when combined with cheese like in this dish.  Somehow, dining on the best seafood Louisiana has to offer does not exactly fit into the "deprivation" category but we continue to delude ourselves every year.  These Lenten season resolutions are a lot like New Year's resolutions that rarely get honored. :)

OK, everyone raise their hands if they love simple and easy recipes.  Yes, this is one of those dishes.  It comes from one of Louisiana's premier rice producers, Falcon Rice Mill in Crowley, Louisiana.  The mill was founded in 1942 by Edward and Evelyn Falcon.  Their rice products are known under these names:  Cajun Country, TORO, Laredo, Home Country and Jackpot.

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Chef Emeril Lagasse Bakers Dozen: 5 Shrimp and 8 More Recipes

Cover of Emeril 20-40-60: Fresh Food Fast

From Denny:  These Emeril recipes come from his cookbook, one of many, " Emeril 20-40-60: Fresh Food Fast." All the recipes are designed to get food on the table in about 30 minutes, full of flavor and a breeze to make.

I own a number of his cookbooks and enjoy every one of them. He really understands when people are pressed for time to produce a good meal but don't want to skimp on freshness or full flavor.  Emeril always hits the right note, especially with his famous Emeril's Essence, with his recipe provided here too.

When you make your own spice combinations you can adjust the salt and peppers to your taste or even add more exotic spices to the blend.  Try out this basic Cajun seasoning recipe.  It  was first developed back in the 1960's by Tony Chachere, a brand still well loved and used here in south Louisiana.  Emeril's is a very good comparable version.


Gaaalicky Sizzling Shrimp

Servings: 2-4
Difficulty: Easy
Cook Time: 1-30 min

If you like garlic, this is the dish for you.

Ingredients:

2 pounds medium shrimp, peeled and deveined
2 teaspoons Emeril's Original Essence or Creole Seasoning
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons roughly chopped garlic
6 tablespoons shrimp or chicken stock or canned, low-sodium shrimp or chicken broth
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley


Directions:

In a medium bowl, toss the shrimp with the Essence and the salt. Set aside.

Heat a large cast-iron pan over medium-high heat, and add the olive oil. When the oil is hot, add the butter and garlic. Once the butter is nearly melted (about 20 seconds), add the shrimp and cook, stirring occasionally, until they are cooked through, about 3 minutes.

Add the stock, lemon juice, and parsley, and cook for 30 seconds. Remove from the heat.

Serve immediately.

Video: Summer Shrimp Recipes

From Denny: All together now, "We LOVE shrimp!" I've been dining on shrimp the past three days since I got some pre-boiled shrimp over at Whole Foods grocery since it was a such a great price. Then I ran across this food video and recipes from The Today Show and just had to post it!

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Mozambique Shrimp

From: Chef Angela Shelf Medearis

Serves: 4

Shrimp is transformed using an African cultural recipe, spices and flavor profiles. I call this dish African Fast Food because it's an easy, delicious and a delightful change from the typical ways shrimp is prepared in America.

INGREDIENTS

• 12 jumbo shrimp, shelled and deveined, tails left intact
• 4 tablespoons olive oil
• 1/2 medium onion, chopped
• 1 large clove garlic, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 2/3 cup canned tomatoes, drained and chopped
• 2 tablespoons ground coriander
• 2 cups unsweetened coconut milk

DIRECTIONS

Wash the shrimp under cold running water and drain on paper towels. In a heavy skillet, heat oil until it is hot but not smoking. Saute the onion and garlic until translucent but not brown. Add the shrimp and season it with the salt, pepper, the paprika and the cumin. Saute for 2 minutes. Remove the shrimp and vegetables from the pan and set aside.

Add the tomatoes and the coriander to the pan. Simmer for 2 to 3 minutes and stir in the coconut milk. Simmer the sauce for 5 to 7 minutes. Add the shrimp and vegetables back to the pan. Simmer over low heat for 3 to 4 minutes. Serve over rice.

***

Shrimp Salad with Corn and Peaches

From: Chef Angela Shelf Medearis

Serves: 4

Typically, a dinner salad is one of the smallest entrees on a menu. However, these bold recipes are meal in a bowl, and provide a delicious, diva-style twist on traditional salads.

If you're short on shrimp, just add a few more hard-cooked eggs to boost the protein in the salad and save on money!

INGREDIENTS

• 3 medium ears of fresh corn, shucked, and kernels removed from the cob or 1 cup frozen, thawed corn kernels
• 1 roasted red bell pepper from the jar, (5 ounces), packed in brine, drained, and coarsely chopped
• 1 small purple onion, minced
• 1/4 medium jicama (about 4 ounces) or a medium-sized green apple (Granny Smith or Empire), peeled and cut into julienne strips
• 1/4 teaspoon cumin
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 fresh jalapeno chili pepper, seeded and finely minced
• 1 pound peeled, cooked large shrimp, thawed if frozen
• 2 large ripe peaches, pitted and sliced or 2 cups frozen, thawed and drained peaches
• 2 hard-cooked eggs, cut in quarters
• 1 head radicchio or Romaine lettuce, or butter lettuce separated into leaves
• 1/4 cup minced cilantro
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt

DIRECTIONS

If using fresh corn, in a medium pot of boiling water, blanch the corn kernels for 2 minutes. Drain and refresh under running cold water. Put the corn in a large bowl. Add the roasted pepper, onion, and the jicama or apple slices, and half a teaspoon of the salt and pepper. Toss to combine.

Mix together the cumin, olive oil, lime juice, garlic, jalapeño and the remaining half teaspoon of salt and pepper together in a small bowl. Whisk to combine.

Lay the thawed shrimp in a shallow dish and pour on the cumin-olive oil mixture. Toss to coat. Wash and peel the peaches (if necessary, dip the peaches in boiling water for 1 minute to facilitate removing the skin) and cut in half and remove the pits. Slice into wedges and add to the salad bowl. Or use frozen peaches that have been thawed and drained.

When ready to serve, arrange 2 or 3 radicchio, romaine or butter lettuce leaves on individual dinner plates. Toss the corn-peach mixture and spoon onto the leaves. Arrange the eggs over the corn-peach mixture. Spoon the shrimp and any remaining dressing over the salad. Sprinkle with the cilantro.

2 Recipes: Tuscan Chicken Wrap Bites on Skewers, Very Simple Shrimp Salad

Cover of Hors D'Oeuvres

From Denny: These appetizers (no photos of these appetizers, guess they didn't last long enough to photograph!)were a big hit here in Louisiana at a recent chefs' preview party where volunteers who are home cooks made appetizers for the local top chefs, caterers and restaurateurs. They were honored for their service in the Capital Chefs’ Showcase which benefits Cancer Services of Greater Baton Rouge.

This year is most special as it is the 50th golden anniversary of the Cancer Services. This organization helps over 5,000 people annually with free services, assistance and support.

Offered here are two appetizer recipes that are easy for the home cook to make and were a big hit with everyone!

From: Ann Guercio from a recipe in “Hors D’Oeuvres” by Eric Treuille and Victoria Blashford-Snell

Makes: about 36 appetizers

Ingredients:

3 chicken breast halves

3 Tablespoons olive oil

2 Tablespoons chopped garlic (in jar or fresh)

1 (4-ounce) log creamy goat cheese

4 ounces cream cheese

6 (8-inch) flour tortilla wraps

1 (16-ounces) jar roasted red peppers, drained and chopped

1/2 of (10-ounces) bag fresh spinach

Garlic salt, to taste

Dried Italian seasoning, to taste

Cracked black pepper, to taste

1 (100-count) package (6- or 8-inch) wooden skewers

Directions:

1. Marinate chicken breasts 30 minutes in olive oil and chopped garlic.

2. Pan sear chicken breasts in nonstick skillet until cooked. Slice into thin strips; save drippings.

3. Soften goat and cream cheeses in microwave if necessary. Add drippings to the cheeses and mix well.

4. To assemble: Warm each tortilla in microwave or pan for 15 seconds to make pliable.

5. Spread each tortilla with 2 tablespoons cheese mixture, 1 tablespoon chopped peppers, 3 strips of sliced chicken breast and a handful of spinach. Season lightly with garlic salt, Italian seasoning and cracked black pepper.

6. Roll up jellyroll fashion and wrap in plastic wrap. Repeat process for each tortilla.

7. Refrigerate for 1 to 4 hours. (Can be held overnight.) Slice each tortilla into 6 pieces, discarding plastic wrap.

8. Skewer each piece on a 6- to 8-inch skewer.


*****

Harlequin Shrimp
Originally uploaded by TANAKA Juuyoh

From Denny: I found the most colorful shrimp photo from the Philippines! Wondering what these look like on the table, one colorful appetizer.

Shrimp Salad

From: Fran Ognibene

Serves: 12 as a salad or about 16-20 as an appetizer.

Ingredients:

4 pounds (16-20 count per pound) headless boiled shrimp

2 cups Hellman’s brand mayonnaise

1 teaspoon Dijon mustard

2 Tablespoons champagne vinegar

6 Tablespoons fresh minced dill

3 cups (6 stalks) minced celery

1 cup minced red onion

Directions:

1. Peel and devein shrimp.

2. In a separate bowl, whisk together the mayonnaise, mustard, champagne vinegar and dill. Combine with the peeled shrimp.

3. Add the celery and red onion and check seasonings.

4. Serve or cover and refrigerate for a few hours. Can be served skewered on toothpicks or over a bed of lettuces for a wonderful salad, your choice!

For one more appetizer recipe from the party that was a huge hit, Oriental Tuna Steaks, go to my newest food blog, Unusual 2 Tasty.

Recipe: Shrimp and Grits

Image by frs via Flickr

From Denny: Shrimp and Grits is a favorite comfort food here in Louisiana! Here is their version of this simple dish from the Grillroom Restaurant.

Roasting Grits for Fuller Sophisticated Flavor

As to making grits, we love Quaker Quick Grits (never instant). Then, in a dry saucepan on medium heat I dry roast the raw grits. This is great for those who want to reduce gluten in their diet or may be non-insulin diabetics, eager to reduce too much starch in a favorite food. Dry roasting is great for using for most grains to accomplish that goal.

Don't over roast the grits or too much starch is burned off and then they won't stick together properly when cooking. If you do over roast them you can add raw grits to the boiling water to help pull it together. It's a fix but not as good as doing a lighter roasting. I go for the smell to tell me when it's roasted perfectly. It begins to lose the raw smell and develop that savory nutty scent of roasting.

Make sure the water is already boiling as the grits roast quickly and can burn if you are not ready to empty them into the cooking pot. Pour in a sifting motion and whisk the dry roasted grits into the boiling salted water. Make sure you use a wire whisk as you add the grits to the boiling water so you won't get any lumps. Then I add some clarified butter to the cooking grits. That's for the plain version.

To spice it up for a late breakfast, lunch or dinner meal I add some garlic powder, turmeric (turns it yellow for a festive look, especially on a white plate, and turmeric spice gives it a slight curry flavor), a bit of Cajun seasoning (a light touch as it is salty), some favorite chili powder and voila! yummy! You can always add your favorite cheese and turn it into Cheese Grits.

For the non-Southerners who are asking "what the heck is a grits cake?": What this restaurant is doing for the grits cake portions is pouring hot grits to cool in portion size shapes. Cooled grits are often cut into portions and fried or baked to heat for another dish. It's a great way to use up leftover grits. Of course, the ducks from the tiny pond in our back yard - otherwise known as the Locust Brothers when it comes to leftovers like grits - usually demand their grits meal for the day because they so love it! They also love cat food... :)

Shrimp and Grits


From: the Grillroom


Ingredients:

6 shrimp each, 16 to 20 count size

1 ounce olive oil blend

1 each grit cake portion

1/2 Tablespoon Cajun seasoning

2 ounces white wine

4 ounces oyster BBQ butter

2 ounces pepper mix

1 ounce Cajun tasso ham, 1/4" x 1/4" diced

1/2 teaspoon salt and pepper mix

1 teaspoon parsley, chopped

1/4 teaspoon Cajun seasoning

1 each lemon wedge

1 each thyme sprig

Directions:

Place the grit cakes in the oven to heat throughout.

Heat a saute pan over high heat and add the oil.

Add the shrimp, peppers, onions, and ham. Season with 1/2 Tbsp. of Cajun seasoning and the salt and pepper mix. Saute briefly. Add the white wine and reduce until dry. Add the BBQ oyster butter and bring to a boil. Reduce the heat to a simmer and cook until the shrimp are cooked throughout.

Bank the grit cake pieces off of each other in the center of a square plate. Pour the saute mixture over the top of the grits, arranging the shrimp so they are on top.

Garnish with the chopped parsley, thyme sprig and the lemon wedge


Cajun cuisine, Shellfish, Shrimp and Grits, Fish and Seafood, Olive oil, Cook, Home, Grits, Shrimp, Barbecue, BBQ, Chili powder, Cajun

Video and Recipe: Fried Shrimp with Crab Etoufee Topping

From CajunCookingTV.com:




Ingredients for Fried Shrimp Norman:

1 pound Large or Jumbo Shrimp

Crab Etouffee (see recipe)

1 package Fish/Shrimp Fry (or Corn Flour)

½ cup All-purpose Flour

1 Tablespoon Tony’s Creole Seasoning

1 Tablespoon Sea Salt

Canola Oil

1 egg

½ cup milk

Directions:

Make Crab Etouffee according to recipe, but use less water or stock. Etouffee should be a thick consistency.

Peel shrimp leaving the tail on. Slice deep through the top of the shrimp to both devein the shrimp (take out the black vein) and butterfly it for frying. Set aside in a bowl.

In a mixing bowl, prepare the Fish/Shrimp fry by blending ½ cup All-purpose flour, Sea Salt and Tony’s Creole Seasoning.

In another small mixing bowl, crack the egg and stir in ½ cup milk. This is the egg wash.

Take each shrimp and coat in the egg wash.

Move shrimp to the Fish Fry mixture and coat with corn flour.

Fan out the tail for a pretty presentation (be careful – there is a sharp point on the tail of a shrimp that can pierce your hand or finger). Place a clean platter.

Heat oil. Fry Shrimp a few at a time until golden brown or floating on top the oil. Remove the shrimp to a paper towel lined platter to blot excess grease.
Serving Suggestions for Fried Shrimp Norman:

To serve, arrange 6-8 shrimp with tails up on a plate.

Spoon the Crab Etouffee over each of the tails or just place in the center.

Adding a small mound of white rice is optional.

To eat and enjoy, take a shrimp and scoop up a dollop of Crab Etouffee and take a big bite of some deliciously good groceries.

Crab Etouffee



Ingredients for Crab Etouffee:

½ lb Fresh Crabmeat (claw or white)

¼ cup of Flour

5 tablespoons butter

2 cups Cajun Trinity with minced garlic

1 can Rotel tomatoes

1 cup white rice

1 teaspoon Tony’s Creole Seasoning

Chopped green onions or Parsley for garnish

Directions:

To begin, in a medium saucepan – boil 2 cups water. Add 1 cup rice. Stir. Cover and turn down the heat to medium low (#3) for 20 minutes.

Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic. Set aside in a bowl. In the same skillet make a roux. Melt 4 tablespoons butter on medium heat (#6). Gradually add in ¼ cup of flour stirring constantly. For an Etouffee, continue to stir until golden brown caramel coloring.

Carefully add the Cajun Trinity back to the skillet. Add Rotel tomatoes and 4 cups water. Stir well and simmer on (#4) for 10 minutes. Stir occasionally to prevent burning or scorching.

Fold in the crab meat. Season with 1 teaspoon of Tony’s Creole Seasoning. Simmer another 10 minutes stirring occasionally.
Serving Suggestions for Crab Etouffee:

Serve Crab Etouffee over rice in a deep plate. Garnish with chopped green onions or fresh chopped parsley for color and a side of garlic French bread.

Video: Easy Shrimp Dip!

From Denny: This is something we really enjoy here in Louisiana. If it isn't a gravy with rice, a soaked cake then it's a dip of some kind, preferably with seafood. Shrimp is the number one choice for dips!



From CajunCookingTV.com:

Yield: This quantity will serve a party of 15-20. Just double the ingredients if you’re having a larger party.

Ingredients for Shrimp Dip:

½ pound medium to large boiled shrimp (peeled and deveined)

1 package cream cheese (softened)

¼ cup sour cream

¼ cup chopped green onions

1 tablespoon ketchup

½ teaspoon prepared horseradish

1 stalk celery (cut very small)

Tony’s Creole Seasoning

Directions:

Using a food processor, place all ingredients except the celery. Pulse several times until mixed well leaving a bit of chunky shrimp.

Remove mixture to a mixing bowl using a rubber spatula. Carefully remove the mixture from the blade.

Fold in the chopped celery. The celery gives the dip a good crunch.

Mix in a sprinkling of Tony's Creole Seasoning.

Serving Suggestions for Shrimp Dip:

Pour into a pretty bowl or hollowed out Hawaiian sweet bread or serve with Petite Mini Toasts.

Recipe: Shrimp and Andouille Sausage Gumbo

From Denny: This is a dish folks in Louisiana make often, especially during the summer and football season! It's easy to make. If you are allergic to shellfish or find it too expensive for your wallet right now - do like we do - make it with chicken and andouille sausage! Both versions are wonderful! This recipe is from a Louisiana tourism site.

Another version of gumbo Photo by foooooey @ flickr. This photo is of a gumbo based off of Chuck Taggert's Gumbo du Monde, found here - where he talks a lot in detail about the making of stock and gumbo. Enjoy!

Shrimp & Andouille Sausage Gumbo

From: Joel Ehrlich @ Experience New Orleans

Serves: 8 Servings

Ingredients:

1/2 Cup Vegetable Oil (Denny: we like canola oil at our house, cleaner fresher taste and no cholesterol)

1/2 Cup All-Purpose Flour

4 Stalks Celery, chopped coarse

2 Medium Onions, chopped coarse

2 Green Bell Peppers; seeded, cored & chopped

2 Bay Leaves

2 teapoons Salt

2 teaspoon Dried Oregano, crumbled

1/2 tsp Cayenne

40 ounces Clam Juice

28 ounces Canned Plum Tomatoes, drained & chopped

1 pound Smoked Andouille Sausage, halved lengthwise & cut into 1/4" slices

1/2 pound Okra, trimmed & cut crosswise into 1/4" slices

2 pounds Uncooked Medium Shrimp, peeled & de-veined

Cooked Long Grain Rice

2 Tomatoes, seeded & diced

Cooking Instructions:

Heat the oil in a large Dutch oven over high heat until it is almost smoking.

Add the flour and cook, stirring, until dark reddish brown (about 8 minutes).

Add the celery, onions and bell peppers at once.

Cook 5 minutes, stirring and scraping the bottom of the pan.

Mix in the bay leaves, salt, oregano and cayenne.

Add the clam juice, canned plum tomatoes and sausage.

Boil 15 minutes.

Add the okra.

Reduce heat.

Simmer until the okra is tender (about 15 minutes).

Add the shrimp.

Simmer until just cooked through (about 3 minutes).

Mound rice in each soup bowl.

Ladle the gumbo over the rice.

Serve sprinkled with diced tomato.

shrimp andouille sausage gumbo new orleans tourism louisiana recipes seafood

Appetizer: Thibodeaux Shrimp

Another version of bacon wrapped shrimp appetizer Image by mhaithaca via Flickr

From Denny: OK, this is quite typical of what you can find in Louisiana restaurants for a shrimp dish! Yum! It's horseradish-stuffed and bacon-wrapped oven-baked black Tiger shrimp served with Cajun tangy mustard barbeque sauce.

The name Thibodeaux is pronounced as Tibb-oh-doe, not as difficult as it looks. Very common name in south Louisiana too! People even affectionately name their dogs and cats Tibodeaux. There are also Cajun Thibodeaux jokes, thought the majority are Boudreaux jokes.

From: Front Page News Restaurant in Atlanta, Georgia, where this is their most popular appetizer, published in the Atlanta Journal-Constitution, no photo.

Hands on time: 20 minutes

Total time: 50 minutes

Serves: 8


Ingredients:

1/4 cup water

1/4 cup granulated sugar

3/4 cup yellow mustard

2 tablespoons apple cider vinegar

1 cup light corn syrup

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon turmeric

1 teaspoon cayenne pepper

1 tablespoon cornstarch

16 large shrimp (16-20 per pound), peeled down to first segment, deveined and cut halfway through

1/4 cup prepared horseradish

8 bacon slices, cut in half

1 teaspoon chopped green onion, garnish (optional)

1 teaspoon chopped Italian parsley, garnish (optional)


Instructions:

In a saucepan, combine water, sugar, mustard, apple cider vinegar, corn syrup, garlic powder, onion powder, turmeric and cayenne pepper. Simmer, stirring frequently, for 30 minutes. Dissolve cornstarch in 1 tablespoon water and add to mixture, stirring well to combine.

Meanwhile, preheat the oven to 350 degrees. Fill shrimp with horseradish, wrap a half slice of bacon around the shrimp to hold the filling and secure with a toothpick. Bake 25 minutes.
Pour sauce on a plate. Place shrimp around the sauce and garnish with green onions and chopped parsley.

Nutrition:

Per serving: 183 calories (percent of calories from fat, 22), 14 grams protein, 22 grams carbohydrates, 1 gram fiber, 5 grams fat, 92 milligrams cholesterol, 359 milligrams sodium.

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Recipe: Shrimp with Red-Eye Gravy and Grits

Image by protoflux via Flickr

From Denny: As is often said in south Louisiana: This dish is SO GOOD it will make you slap your dead dog! Or, as any good Cajun would tell you, It's all about the gravy, cher!

Photo of their version of shrimp and grits from another place in the South, the Low Country of South Carolina.


From: Mr. B's Bistro

Yield: Serves 4

Ingredients:


8 strips applewood-smoked bacon, cut crosswise into thirds

20 jumbo shrimp (12 per pound, about 1 3/4 pounds), peeled, leaving tail intact, and deveined

4 large wooden skewers, soaked in water for 10 minutes

kosher salt and freshly ground black pepper to taste

2 Tbsp vegetable oil

2 Tbsp apple cider vinegar

3 1/2 tsp firmly packed dark brown sugar

2 1/2 cups dark chicken stock

2 1/2 Tbsp pepper jelly

1 Tbsp cold unsalted butter

3 cups Mr. B’s stone-ground grits

2 Tbsp minced fresh chives


Directions: Wrap 1 piece bacon around center of each shrimp (reserve leftover bacon) and line up on a work surface. Skewer 5 wrapped shrimp onto each skewer, leaving a little space in between each shrimp. Season shrimp with salt and pepper.

Heat a large skillet over high heat. Add 1 tablespoon oil and heat until almost smoking. Add 2 skewers and cook 2 minutes each side, or until bacon gets crisp. Repeat cooking shrimp in same manner. Transfer shrimp to a plate.

To skillet add vinegar and brown sugar and cook about 1 minute, or until reduced by half. Add stock and cook over high heat until reduced by half. Add jelly and cook 1 minute, or until jelly is dissolved. Remove skillet from heat and add butter, stirring, until just melted. Adjust seasoning with salt and pepper.

In a small skillet cook leftover bacon until crisp. Cool and crumble.

To serve, mound grits on plates. Remove shrimp from skewers and arrange around grits. Drizzle sauce over grits and garnish with reserved bacon and chives.