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
Yum…Why not? Continue reading
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
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
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