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Wild Caught Louisiana Shrimp Burgers
FOR THE SHRIMP BURGERS: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions, hot sauce, and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes. Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side. FOR THE CREOLE MAYONNAISE: Combine the mayonnaise lemon juice and Old Bay to taste in a small bowl. To assemble, spread the toasted buns with the creole mayo, place burgers on buns and top with lettuce and tomato.
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Buffalo Wild Shrimp
In a sauté pan, heat butter until melted on medium heat. Add shrimp cooking for about 2 minutes seasoning with salt and pepper. In a mixing bowl add mayo, cream cheese, mozzarella, cheddar, Franks hot sauce, Worcestershire sauce, ole bay seasoning, blue cheese, half of the sliced green onions, add shrimp and mix well until incorporated. Preheat oven to 375 degrees. Pour mixture into a buttered casserole dish and bake for 20 minutes topping with panko bread crumbs half way through. After the 20 minutes is done garnish with the remainder of green onions and serve with toast points or crackers. Bon Appétit !
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Pickled Wild Caught Shrimp
Mix all ingredients, except shrimp, in a large heatproof glass/ceramic bowl. In a medium stock pot over high heat, bring four quarts of salted water to a rolling boil. Add shrimp and cook until just pink, about one minute. (Shrimp will continue to “cook” in the marinade.) Drain and immediately transfer to marinade tossing to coat shrimp. Cover tightly and chill in refrigerator overnight. Transfer shrimp and marinade to serving dish and serve chilled.
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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.
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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.
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