This recipe comes to us from Louisiana Cookin’ Magazine. 36 (16–20 count) Louisiana shrimp, head-on 3/4 cup black-eyed peas, cooked 1/4 cup diced onion 1 tablespoon minced garlic 1/8 teaspoon ground ginger Creole seasoning, to taste salt and freshly ground black pepper, to taste granulated garlic, to taste 2 large eggs 1/4 cup olive oil … Continue reading
24 colossal (U–12) Gulf shrimp, boiled with seafood boil seasoning, peeled 18 thin slices jalapeño pepper 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon zest and juice of 2 lemons 1 teaspoon chopped shallot 1 teaspoon chopped garlic 1/4 cup extra-virgin olive oil 1 cup rice wine vinegar … Continue reading
This recipe comes from Louisiana Cookin’ Magazine. Check out the magazine for yourself! Calas MAKES 18 CALAS 2 cups cooked long-grain Louisiana rice 6 tablespoons all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 pound Louisiana claw crabmeat 3 green onions, thinly sliced 2 eggs 1 tablespoon Louisiana-style hot sauce oil for frying … Continue reading
This recipe comes from Louisiana Cookin’. MAKES 4 SERVINGS 1 stick unsalted butter, melted 2 pounds jumbo lump Louisiana crabmeat, picked over for shells and cartilage 2 tablespoons fresh lemon juice salt and freshly ground black pepper to taste 1 tablespoon finely chopped green onions 1 tablespoon minced parsley 2 tablespoons toasted almond slivers Preheat … Continue reading
Yum…Why not? Continue reading
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