Menu Ideas

Louisiana Creole BBQ Shrimp

Shrimp seasoned and sautéed to perfectionTime: 30 minutes
Serves: 12

Ingredients:

lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail on
tsp. Kosher salt
tsp. Coarsely ground black pepper
3 Tbsp. Creole seasoning
1 Tbsp. Powdered garlic
cup Olive oil
½ cup White wine
2 Tbsp. Lemon juice
2 Tbsp. Louisiana Hot Pepper Sauce
1 Tbsp. Worcestershire sauce
¾ cup Unsalted butter, cold, cut into small cubes
cup Fresh chives, chopped
1 ea. Baguette, sliced, toasted

Preparations: Combine salt, black pepper, Creole seasoning and powdered garlic in large bowl. Add Louisiana Shrimp to bowl and toss to coat with seasoning. Heat large sauté pan over medium-high heat. Add olive oil and Wild Caught Gulf Shrimp. Sauté for 1-2 minutes. Add white wine, lemon juice, Louisiana Hot Pepper Sauce and Worcestershire sauce and cook additional minute. Add butter to sauté pan and swirl until melted. Add chives and remove from heat. Divide shrimp and sauce evenly into 4 bowls. Serve with sliced toasted baguette.

 

 

Ginger-poached Wild Gulf Shrimp with yuzu-wasabi “cocktail” sauce


Wild Gulf Shrimp shrimp poached with mirin and ginger accompanied by spicy yuzu-wasabi sauce
Time: 30 minutes
Serves: 12

Ingredients:

lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail on poaching liquid
6 cups Mirin
3 cups Rice vinegar
¾ cup Ginger, sliced
¾ cup Scallion, chopped
9 ea Garlic, whole cloves
3 ea Jalapeño, halved
¾ cup Carrot, thin sliced
¾ cup Celery, thin sliced
1 Tbsp. Black peppercorns, whole
3 ea Bay Leaf
3 Tbsp. Curry powder

Yuzu-Wasabi Cocktail Sauce:

cups Ketchup
2 Tbsp. Yuzu juice*
2 Tbsp. Lime juice
2 Tbsp. Orange juice
2 Tbsp. Wasabi, prepared
tsp. Sesame oil

Preparations: Combine mirin, rice vinegar, ginger, scallions, garlic, jalapeños, carrots, celery, peppercorns, bay leaf and curry powder in medium-size saucepot. Bring to simmer and simmer for 10 minutes. While poaching liquid is cooking, prepare Yuzu-Wasabi Cocktail Sauce. Combine ketchup, yuzu, lime juice, orange juice, wasabi and sesame oil. Mix well and reserve. Add Wild Caught Gulf Shrimp to poaching liquid and simmer gently for 2-3 minutes. Remove shrimp from liquid and chill. Serve chilled shrimp with Yuzu-Wasabi Cocktail Sauce on the side. *Available at Asian markets, or substitute lime juice

 

 

Basil chimichurri grilled Wild Gulf Shrimp skewers

Grilled Wild Caught Gulf Shrimp in chimichurri marinadeTime: 20 minutes
Serves: 12

Ingredients:

4 lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail off
6 cups Cilantro, leaves
6 cups Fresh basil leaves
6 Tbsp. Fresh oregano
6 ea. Garlic, whole cloves
4 ea. Jalapeño, no seeds
½ cup Shallot, sliced
2 Tbsp. Cumin
6 Tbsp. Sherry vinegar
6 Tbsp. Lime juice
Tbsp. Black pepper
¾ cup Olive oil
Salt and pepper, to taste

Preparations: Combine cilantro, basil, oregano, garlic, jalapeños, shallots, cumin, sherry vinegar, lime juice and black pepper in a food processor. Process until a paste forms and drizzle olive oil until incorporated. Reserve 1 cup chimichurri to serve on the side. Skewer each shrimp through the tail and then the head to form a “C”. Place skewers in a bowl, pour remaining chimichurri marinade over and toss to coat well. Marinate for at least 30 minutes or up to 3 hours before cooking. Remove shrimp from marinade and season with salt and pepper. Grill shrimp over medium-hot grill and cook for about 1 minute on each side. Serve with remaining chimichurri sauce on the side.

 

 

Lemongrass mango Wild Gulf Shrimp with vermicelli rice noodles

Bright, flavorful shrimp sautéed with coconut milk and lemongrassTime: 30 minutes
Serves: 8

Ingredients:

3 lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail off
¼ cup Peanut oil
½ cup Shallot, minced
¼ cup Ginger, minced
2 Tbsp. Garlic, minced
¼ cup Jalapeño, no seeds, minced
3 sticks Lemongrass, split in half
cups Carrot, julienne
cups Coconut milk
2 Tbsp. Red curry paste
½ cup Lime juice
¾ cup Mango, diced
24 oz. Rice vermicelli noodles, cooked according to directions on package
½ cup Fresh basil, chopped
½ cup Fresh cilantro, chopped
½ cup Fresh mint, chopped

Preparations: Heat medium sauté pan over medium-high heat. Add peanut oil, shallots, ginger, garlic, jalapeño and lemongrass stalk. Cook until fragrant, about 30 seconds. Add carrot julienne and Wild Caught Gulf Shrimp and sauté an additional minute. Add coconut milk, curry paste, lime juice and diced mango. Cook for 2-3 more minutes. Remove lemongrass stalk. Add rice noodles, basil, cilantro and mint to pan and toss. Cook for an additional 2-3 minutes. Serve in bowls, dividing shrimp, noodles and broth evenly.