New Orleans BBQ Shrimp.
New Orleans BBQ Shrimp.
- 4 1/2 lbs Peeled and deveined tail on Wild Caught Gulf Shrimp
- 1 1/2 tsp kosher salt
- 1 1/2 tsp coarsely ground black pepper
- 3 tbsp Creole seasoning
- 1 tbsp powdered garlic
- 1/3 cup olive oil
- 1/2 cup white wine
- 2 tbsp lemon juice
- 2 tbsp Louisiana hot pepper sauce
- 1 tbsp Worcestershire sauce
- 3/4 cup unsalted butter, cold, cut into small cubes
- 1/3 cup fresh chives, chopped
- 1 each baguette, sliced, toasted
Time: 30 minutes | Serves: 12
Combine salt, black pepper, Creole seasoning and powdered garlic in large bowl. Add Wild Caught Gulf 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 Wild Caught Gulf Shrimp and sauce evenly into 4 bowls.
Serve with sliced toasted baguette.
Lowcountry Shrimp and Grits
In a large saucepan, bring the broth, milk, butter, salt, and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, sausage, bell pepper, garlic, and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with green onions.Full Recipe
Mediterranean White Shrimp Pizza
Preheat oven to 400° F. Place olive oil, garlic, and salt in a blender or small food processor and mix to combine. Lay out baked naan pieces on a baking sheet. Spread with garlic and olive oil mixture. Sprinkle with green onions, shrimp, and ripe olives. Evenly sprinkle cheeses between the pizzas and then top with fresh parsley. Bake at 400° F for 8-10 minutes or until cheese starts to brown around the edges. Remove from oven and allow to rest for 5 minutes. Slice and serve.Full Recipe
Shrimp Tacos with Cilantro Lime Slaw
Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside. Heat a drizzle of oil a large skillet over medium-high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through. Toss some of the sauce with the cabbage until it the cabbage is coated to your liking. Use the leftover sauce on top of the tacos or in other recipes. To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotija cheese, cilantro, and lime wedges.Full Recipe