7 New Orleans Restaurant Shrimp Recipes | Where NOLA eats

Submit a Recipe to Gain Your Weight in Shrimp Contest

Recently we announced our “Win your weight in shrimps” contest presented by Rouses Market. ”Cooks, who live in the New Orleans area, can submit an original shrimp recipe and see if it wins the award. If so, that cook will gain his weight in shrimp. For more details and the registration form, look here. the registration deadline is May 24. In the meantime, browse these New Orleans restaurant recipes for inspiration. Or, for dinner ideas, if all that shrimp talk makes you want to. We have several variations of the barbecue shrimp in New Orleans, originally made famous by Pasqual’s Manale. Starting Monday, May 15 in the morning, the Louisiana Coastal Brown Shrimp season is open in all areas. Let’s start cooking.

– Ann Maloney, food writer

Mr. B’s BBQ Shrimps

The recipe, which was recently featured on the Food Heritage stage at the New Orleans Jazz Fest, can be found in the restaurant’s cookbook, “Mr. B’s Bistro Cookbook”. The recipe includes the Creole seasoning used in the recipe. For more Mr. B’s Bistro recipes, visit Mr. BsBistro.com.

Bourbon barbecue shrimp po-boy recipe from the house of Bourbon

Bourbon House Chef Darin Nesbit shares his BBQ Shrimp Po-Boy recipe, which was served in Jackson Square at the French Quarter Fest. The savory sauce sinks into the crisp French bread for a tasty, albeit a bit messy, treat. Find the recipe here.

Dook’s Place BBQ Shrimp Recipe

The 2017 New Orleans To Watch Chefs shared recipes with us. Edgar Chase IV and Gavin Goins Jr. Chase of Dook’s Place shared a recipe for Creole Macque Sprouts with Corn and Crayfish, which you can find here, and this variation of barbecued shrimp. Find the shrimp recipe here.

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Creole mom’s creoles

Here is the description of the shrimp creole that came with the mother’s recipe: “Shrimp creole is a staple of French-Spanish cuisine in New Orleans. Tomatoes and shrimp are plentiful in both the climate and the region. geography of southern Louisiana. As far as we can judge, the dish is usually made with a combination of whole and coarse tomatoes to give it texture. However, it is thinner, more lightly cooked than the “red sauce” traditional for pasta, and not as heavily seasoned. Here is the recipe.

Boiled Shrimps from Tujague with Red and White Remoulade

This recipe from Tujague restaurant is featured in “Tujague’s Cookbook: Creole Recipes and Lore in the New Orleans Grand Tradition” by Poppy Tooker (Pelican Publishing, 2015). The book offers both a red and white sauce. Find it here.

Rosedale Restaurant Rosemary Shrimp Recipe

Brett “Shaggy” Duffee, chef at Susan Spicer’s new restaurant, Rosedale, 801 Rosedale Drive in New Orleans, was chosen as a chef to watch in 2017. Duffee makes a variation of barbecued shrimp that will definitely get you looking for a big one. piece of hot French bread for dipping. Find the recipe here.

Upperline Fried Green Tomatoes with Shrimp Remoulade

JoAnn Clevenger, the owner of the Upperline restaurant who came up with this dish, has seen it repeated countless times in other restaurants. Upperline’s recipe calls for the slices to be dipped in buttermilk, then in seasoned cornmeal. That’s it. Here is the recipe.

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5 Classic New Orleans Shrimp Recipes: Give Yourself a Good Time to Perfect Your Technique | Where NOLA eats

(Photo by David Grunfeld, NOLA.com | The Times-Picayune Archives)

Try Yourself at 5 Classic New Orleans Shrimp Recipes

During Lent, many Christians avoid meat on Fridays. In southern Louisiana, that means turning to seafood as the main ingredient in breakfasts and dinners. We’ve recently rounded up six quick and easy fish recipes that work well with common white flesh fish, such as trout, drum, catfish, or tilapia. Here, we take a look at five classic New Orleans shrimp dishes. The plus: The dishes offer the opportunity to master traditional preparations at home. Most of these recipes feature a “In Judy’s Kitchen” video, in which Judy Walker offers step-by-step instructions.

In the episode of “In Judy’s Kitchen”, Nola.com | Judy Walker, then Editor-in-Chief of The Times-Picayune, teaches Nola.com SEO producer Diya Chacko how to make shrimp Creole. Video by G. Andrew Boyd.

creole shrimps

Judy Walker notes: “As with all of the staples of the old-fashioned culinary canon, there are thousands of versions of this recipe. the writer Marcelle Bienvenu and Walker.

NOLA.com | Retired Times-Picayune Food Editor Judy Walker and NOLA.com Home Page Producer Diya Chacko show us how to make New Orleans’ famous BBQ shrimp in this episode of ” In Judy’s Kitchen “. (Video by G. Andrew Boyd)

BBQ shrimps

Shrimp with head and freshly ground black pepper are essential ingredients of this dish made famous in New Orleans. This version of barbecue shrimp recipe is based on the one served at M. B’s Bistro.

Judy Walker and Diya Chacko prepare JoAnn Clevenger’s famous Fried Green Tomatoes with Shrimp Remoulade Sauce in today’s episode of “In Judy’s Kitchen”. (Video by G. Andrew Boyd)

Remoulade shrimps

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JoAnn Clevenger, owner of Upperline Restaurant, developed the recipe for Fried Green Tomato with Shrimp Remoulade. Don’t have green tomatoes? Serve it over crispy iceberg lettuce.

In this episode of “In Judy’s Kitchen”, Judy Walker teaches Diya Chacko how to make a classic Louisiana okra with seafood. (Video by G. Andrew Boyd)

fish okra

This recipe is Judy Walker’s adaptation of a Seafood Gumbo recipe from what is commonly referred to as “the NOPSI cookbook”. At one time, New Orleans Public Service Inc. (think Entergy today) was the local power company. His team of home economists developed recipes that were distributed in public transport and cookbooks.

(Jennifer Zdon, NOLA.com | The Times-Picayune Archives)

Fried shrimp

The key to great fried shrimp: don’t overcook them. The shrimp should fry in about three minutes, but watch their color. When they float on the surface of the fat, quickly remove them and drain them.

Catfish Amandine (Photo by G. Andrew Boyd, NOLA.com | The Times-Picayune)

Over 100 seafood recipes

Need more seafood recipes for Lent? Discover our collection of over 100 dishes to try at home. They are listed by main ingredient: crabs, oysters, fish or shrimp. Or check out our quick and easy fish recipes, all easy to prepare in about half an hour.

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3 Delicious Shrimp Recipes of 2018 Gain Your Weight Cooking Shrimp | Where NOLA eats

Floyd Kyle, who won the second annual “Gain Your Weight in Shrimp Presented by Rouses Markets” Saturday, June 23, already knew his Louisiana Caribbean-style shrimp dish was a winner. It had won his wife’s heart.

“I created this recipe while working on the Caribbean island of St. Croix to help with reconstruction after Hurricane Hugo in 1990,” said Kyle, who was at the time a Peace Corps volunteer at the Belize.

“I brought some fresh Louisiana shrimp from home and cooked this dish on Valentine’s Day for my then best friend and fellow Peace Corps volunteer – whom I had a secret crush on. “, did he declare.

“This recipe helped me close the deal,” said Kyle, who lives in lower Algiers with his wife, Amy, and 12-year-old son, Sam. “She loved this dish and my other. Louisiana cuisine and soon after we got engaged … Since then, it’s been the most requested dish by my family and friends. “

Kyle, who has been married to Amy for 20 years, faced two other finalists, Dorothy Noriea of ​​Mandeville, who made a family favorite, a wonder, Shrimp Acadian, and Phil Wagner of New Orleans, who made a shrimp and chorizo ​​dish.

The three finalists met for a one-hour timed cooking in the Culinary Arts kitchens at Delgado Community College. Their recipes were chosen from 40 submitted by readers for the contest which began in May.

Kyle estimates he weighs around 167 pounds. He will receive that number of pounds of fresh and wild Gulf of Louisiana shrimp from Rouses Markets delivered to his door.

On Saturday, Kyle was still thinking about what to do with all those shrimp.

In 2017, Bill Falgoust won 200 pounds of shrimp in our first contest. He said he had about 6 pounds left in his freezer after cooking shrimp all year round and sharing over 100 pounds of his harvest with family and friends. (Find the recipes of Falgoust and the two other 2017 finalists here.)

Falgoust was invited to be part of the jury for the 2018 competition, which also included:

Here are the three finalists’ recipes, including Kyle’s winning dish.

“This dish makes me happy when I eat it,” McPhail said. The other judges used words such as “authentic”, “brilliant” and “delicious” to describe this winning dish.

The dish stands out for the half-cup of grated fresh ginger and lime zest.

“I learned to cook with my beautiful mom Juanita and have loved cooking all my life because Louisiana has amazing fresh ingredients to work with,” Kyle said. “I have always enjoyed sharing laughter and fun times over a good meal with my family and friends.”

This is a wholesale recipe that would be perfect for parties or family reunions.

Louisiana Shrimp – Caribbean Style

Give at least 10 to 12

16 ounces of Mahatma yellow rice

1/2 cup (1 stick) salted butter

3 fresh garlic cloves, chopped

3 pounds wild Louisiana shrimp (25/30) – peeled

1-1 / 2 teaspoon fresh ground black pepper, divided 1 teaspoon and 1/2 teaspoon to add to the finished dish

1/2 teaspoon Tony’s Chachere Original Creole Seasoning

1/2 cup grated fresh ginger

1 can whole black beans, drained (not rinsed)

3/4 cup green onion tops, divided, 1/2 cup in the dish and 1/4 cup for the finished dish

The zest of a lime

3 tablespoons lime juice, divided, with 2 tablespoons in the dish and 1 tablespoon for the finished dish

1/4 cup chardonnay

3/4 cup chopped fresh cilantro, divided into 1/2 cup and 1/4 cup for the finished dish

20 grape tomatoes, halved

Cook yellow rice, according to package directions, except using only 5 cups of water. Bake for the recommended 20 minutes, then let stand while you prepare the other ingredients.

Melt 1 stick of butter in an 8 quart Dutch oven. Add the garlic and cook for two minutes over low heat. Add the shrimp and sauté with the garlic over medium-low heat for about a minute. When the shrimp start to turn pink, add 1 teaspoon of black pepper, Tony Chachere’s Creole seasoning and grated ginger.

Reduce the heat to low. Add the black beans and 1/2 cup chopped green onions. Add the zest of a lime, 2 tablespoons of lime juice and the white wine.

Add 1/2 cup chopped fresh cilantro. Cook over low heat for 2 minutes.

Heat again over low heat, gently incorporate the yellow rice into the other ingredients. Add the tomatoes to the finished dish, then sprinkle with the remaining cilantro, green onions and fresh ground pepper. Drizzle with 1 tablespoon of fresh lime juice.

Over low heat, cover for 12 minutes to let the tomatoes steam and soften on top.

Turn off the heat and let stand 10 minutes before serving.

Wagner said he enjoys participating in cooking contests and “specializes in intoxicated foods, although this recipe is quite tame.” He serves it over angel hair pasta. (I’d like to try it on rice.)

Noilly Prat Chorizo ​​Shrimps Bouligny Sauce

For 8 people

5 tablespoons of olive oil

1 red pepper, diced

2 carrots, chopped

2 stalks of celery, chopped

2 medium onions, diced

4 green onions, chopped

1 fresh tomato, chopped

19 ounces of chorizo ​​sausage

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1 cup of chicken broth

1 cup heavy cream

7 ounces of tomato paste

Black or white pepper, to taste

Salt, to taste

2 pounds raw peeled and deveined shrimp

4 ounces (approximately) Noilly Prat Dry French Vermouth

Cracked black pepper

1/2 teaspoon nutmeg, to garnish

Dried chives, for garnish

1 pound of angel hair pasta

In a saucepan, heat the olive oil and sauté the vegetables in the order listed until they soften and the liquid is reduced, about 10 minutes

Add the chorizo ​​to the pot and cook until completely golden. Remove a small amount of chorizo ​​and set aside to coat the sauce at the end.

Reduce the heat and add the broth and cream to the pot. Mix well and bring to a boil. Add the tomato paste and mix well. Add pepper and salt to taste.

In another saucepan, boil water for the pasta. Add pasta to boiling water and cook, according to package directions. (Time this, so the pasta will be ready just like the shrimp are ready.)

While the pasta is boiling, add the shrimp to the original pot. Add the vermouth and continue cooking, stirring occasionally, until the shrimp turn pink.

Add the reserved chorizo ​​reserved on top of the mixture.

Place the sauce in a serving bowl. Garnish with cracked black pepper, nutmeg and chives for color.

Drain the pasta and place in a separate serving bowl.

Allow guests to pour sauce over pasta.

Noriea said she had recently moved and wanted to create a dish using just one pan and a few kitchen gadgets because she still hadn’t fully unpacked. That means it makes a great weekday meal for the rest of us.

“I created this recipe over a period of several weeks adding and removing ingredients to get the perfect blend of flavors and textures,” she said.

Noriea recommends making shrimp broth every time you peel shrimp. It freezes well and, she says, “it’s liquid gold.”

This recipe can easily be doubled. In addition, it is even better if it is prepared the day before its service. She served it over pasta, but recommends trying it in a bowl, with crusty French bread.

Acadian shrimp

For 4 to 6 people

1 pound of Gulf shrimp, with heads and skins

1/2 cup white onion, chopped

1/2 cup red bell pepper, chopped

2 stalks of celery, chopped

1 stick of salted butter

1-2 teaspoons of white or whole wheat flour

1/4 cup olive oil

1/2 cup frozen artichoke hearts, thawed

3-4 Roma tomatoes, chopped

1 / 8-1 / 4 teaspoon red pepper flakes (to taste)

1 teaspoon of rosemary, crushed

1/3 cup green onion, chopped

2 garlic cloves, chopped

2-3 tablespoons of capers

1 tablespoon of lemon juice

1/2 cup fresh spinach, crumpled

6 ounces of fresh mushrooms, thinly sliced

1 pound of pasta (your choice)

Make shrimp broth: Peel the shrimp. Set the peeled shrimp aside and keep the heads and shells. Place the heads and shells in a saucepan, add 1 cup of water and boil uncovered for 20 minutes. Drain the shells and heads from the water and keep the stock.

Sauté onions, red pepper and celery in butter until tender. Add flour and olive oil and sauté until four are incorporated and cooked through.

Cut the artichoke hearts into eight. Add the artichoke, tomatoes, chili flakes, rosemary, green onion, garlic, capers, lemon juice, shrimp and about 1/3 cup of your shrimp broth.

Simmer until the shrimp just start to turn pale pink. Add the spinach and mushrooms. Taste to adjust the salt and pepper.

Serve over pasta, rice or in a shallow bowl with hot French bread to soak up all the delicious sauce.

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