Shrimp Absinthe


This recipe comes to us from Louisiana Cookin’ Magazine. MAKES 2 SERVINGS From David Turgeon 10 each Louisiana shrimp (21-25 count) 1 tablespoon olive oil 1/2 each fennel bulb, thinly sliced 1 tablespoon shallots, chopped 1/2 tablespoon garlic, chopped 1 tablespoon fennel leaf, chopped 1/2 cup Absinthe 1 cup heavy cream 2 teaspoons softened butter … Continue reading

Shrimp-Stuffed Potatoes


This recipe comes to us from Louisiana Cookin’ MAKES 4 SERVINGS Adapted from a recipe courtesy of Cecilia Richard, Thibodeaux 2 large baked russet potatoes, halved lengthwise 1 tablespoon butter 1/2 cup milk 
1/2 teaspoon salt dash Tabasco 
1 teaspoon minced onion 1 tablespoon finely minced parsley 1/2 pound medium Gulf shrimp, boiled, peeled, and … Continue reading