Mexican Shrimp Cocktail

From The Country Club


  • 1 lb shrimp, peeled and deveined
  • 1 cup ketchup
  • 1 tablespoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 white onion, diced
  • 1 small avocado, diced
  • 1-2 tablespoon picked jalapenos, diced
  • 3/4 cup of tomato puree
  • 1 cup fresh lime juice
  • 1/3 cilantro, chopped
  • 1 cucumber, peeled and diced
  • 1/2 cup diced celery
  • Garnishes: shaved radishes, lime wedges, sprigs of cilantro


Bring 1 quart of salted water to a boil, add the peeled and deveined shrimp and boil for one minute. Remove from water and place on a sheet pan and refrigerate until needed.

In a medium bowl, whisk together the ketchup, tomato puree, hot sauce, fresh lime juice, and Worcestershire sauce. Add the chopped cilantro, diced onion, diced cucumber, diced celery, diced jalapenos and diced avocado. Mix to combine all ingredients. Taste for seasoning and add the shrimp. Divide between the six serving dishes (cups, martini glasses, etc.)  garnish with shaved radishes, lime wedges and cilantro sprigs. Serve with saltine crackers, tortilla chips or whatever you prefer.

Serves: 6

Brewhouse Hot Wings

From Crescent City Brewhouse


For the wings:

  • 6 each, chicken wings
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

For the sauce:

  • 1 cup of hot sauce (preferably Crystal)
  • 1/2 cup of brown sugar
  • 1 cup of unsalted butter
  • 2 tablespoons of minced garlic
  • 2 teaspoons of chopped fresh rosemary


For the wings:

Cut wings into sections and discard wing tips. Coat in salt and pepper and bake at 350 degrees for 25 minutes until wings are medium- medium well. Remove from oven and drain. Store in refrigerator until ready to serve.

For the sauce:

Melt butter over medium high heat. Sauté garlic and rosemary in butter for 2 minutes or until slightly caramelized. Add brown sugar and stir until fully incorporated. Deglaze with hot sauce. Simmer on low heat for 10 minutes. Remove from heat and let cool. Store in refrigerator until ready to serve.

To Serve:

Heat deep fryer to 350 degrees. Fry wings until very crispy. Remove wings from fryer and drain. Toss wings in room temperature sauce and coat well. Place on serving platter and drizzle additional sauce over wings. Serve with celery sticks and Bleu Cheese dressing.

Serves: 1

Beer Battered Crab Beignets

From Restaurant R’evolution


For the batter:Beer-battered-Crab-Beignets-resized-5-

  • 1 cup all-purpose flour
  • 2 1/4 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne
  • 1 cup Abita Amber, plus more as needed

For the filling:

  • 1/4 pound jumbo lump crabmeat
  • 1/4 pound crab clawmeat
  • 1/2 cup mascarpone
  • 2 tablespoons Creole cream cheese
  • 1/4 cup thinly sliced chives
  • 1 tablespoon finely diced shallot
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • Pinch of cayenne
  • 3 tablespoons all-purpose flour
  • Vegetable oil, for frying


For the batter:
In a bowl, mix together all of the dry ingredients. Add the beer slowly until the batter is just thicker than pancake batter; if too thick, add a little more beer. Set aside, covered, at room temperature for up to 2 hours.

For the filling:
Line a baking sheet with parchment paper.  Mix all of the ingredients except for the oil together in medium-sized bowl and form into ½-ounce balls. Place on the baking sheet. Freeze.

When ready to fry the beignets, heat 1 ½ inches oil to 350 degrees in a deep sauté pan. Drop the crab filling balls in the batter and lift out with a teaspoon. Gently drop them into the oil and fry until golden brown and hot all the way through, about 4-5 minutes.

Serves: 8

“Desire” Shrimp and Grits

From Desire Oyster Bar



  • 4 pounds Gulf shrimp, Peeled and deveined
  • 1 pound Tasso, diced
  • 2 tsp. Olive OilShrimp-and-Grist--closeup_JBottoni-2011-resized
  • 1 bunch Green Onions, Sliced
  • 2 Tbs. Fresh Garlic, chopped
  • 4 oz. White wine
  • 2 Tbs. Creole Seasoning
  • 1 c. Roasted Red Peppers, Peeled and Diced
  • 1 qt. Heavy Cream
  • To taste Kosher Salt
  • 3 qt. Prepared Yellow Stone Ground Grits


Cook Grits according to your favorite recipe or package instructions. Hold warm on the stove top. In a sauté pan caramelize Tasso with 2 tsp. Olive oil. When Tasso is brown add shrimp. When shrimp is opaque (pink and plump) add garlic and roasted peppers. Deglaze the pan with wine. Add creole seasoning and heavy cream. Cook until mixture reduces to half its volume or until sauce coats the back of a spoon. Salt to taste.

To Serve:

Spoon 4 oz. grits into a serving bowl. Portion shrimp and sauce over grits. Repeat for remaining guests. Garnish with green onion slices.

Serves: 16

Corn and Crab Bisque

From M Bistro



  • 1 cup blonde roux (made with 1/4 cup butter and 1/4 cup flour)
  • 1 large yellow onion-diced
  • 3 stalks of celery-diced
  • 1 tablespoon butter
  • 1 tablespoon kosher salt (and more to taste)
  • 1 tablespoon black pepper
  • 1 tablespoon blackening seasoning
  • 1 bay leaf
  • 1/2 cup fresh parsley, chopped
  • 1 sprig fresh thyme, leaves only
  • 8 cups heavy cream
  • 1 crab body
  • 2 cups frozen corn
  • 1 pound crab meat
  • 1/2 cup chardonnay


Cook the roux in a large pot and when ready add onion, celery and butter. Sauté until the onion becomes translucent. Add all herbs, seasonings, cream and crab body and bring to a simmer, covered over medium heat. About 6-8 minutes. Reduce heat to low and continue to cook another 10 minutes. Remove bay leaf and crab and blend the bisque in a blender or food processor. Return to pot with remaining ingredients and cook 5 more minutes uncovered. Salt to taste before serving.

Serves: 4

Chocolate Pâté

From Arnaud’s


  • 33 oz Sao Palme 60%
  • 30 oz Chocolate Chunks
  • 1 lb Butter (cubed)
  • 2 cups Light Corn Syrup
  • 8 cups Heavy Cream
  • 4 Tbsp Kahlua
  • 4 tsp Vanilla


In a large bowl combine the Sao Palme 60%, Chocolate Chunks, butter, 3 cups of heavy cream, and corn syrup.  Wrap the bowl tightly with plastic wrap and set in the steam table. When the chocolate and butter is melted remove the bowl from the table, unwrap and stir to combine the ingredients. Allow to cool to room temperature. While chocolate mixture is cooling put remaining 6 cups of heavy cream into the hobart bowl and mix until stiff peaks form. Remove from the mixer.4. Add the Kahlua and vanilla to the cooled chocolate mixture and stir using a rubber spatula. In three increments add the chocolate mixture to the whipped cream.  Folding the chocolate into the cream before adding the next increment. Line the pan with plastic wrap, smooth out creases. Pour mixture into lined pans and chill for approximately 3 hours. Pate should be solid. Unmold, remove plastic wrap and cut into 3 oz squares.


Fresh Baked Baguette with Smoked Mussel Sauce Vierge

From Chef Scott Maki at Martin Wine Cellar


For the fresh baguette:

recipe picture

  • 2 cups lukewarm water
  • 3 cups bread flour (get bread flour, it matters)
  • 4 tsp fresh yeast
  • 2 tsp salt

For the sauce:

  • 1 cup mussels (steamed, removed from shell, & lightly smoked)
  • 2/3 cup extra virgin olive oil
  • 1 lemon (zest & juice)
  • ½ cup chopped parsley
  • 1 tbsp chopped capers
  • 1 cup tomato concassee


Mix all sauce ingredients and allow to stand in refrigerator for 2-4 hours.

Using the hook attachment on your mixer… Add the water and yeast first, then the flour, then begin mixing on slow speed. As the dough begins to form, add salt. Bring the speed up to medium until the dough has smoothly formed, and pulls away from the sides of the bowl. Set dough aside in a lightly oiled bowl and cover with a damp cloth until dough doubles in size. Weigh out 260 g pieces of dough (about a half of pound) and roll into baguettes (for really good baguettes, use a baguette pan). Once the rolled baguettes have puffed up almost double size, score with a razor blade. Finally, bake at 400 degrees until golden brown.


S’mores Pie with Campfire Marshmallow

From Pastry Chef Sara Humphreys at The American Sector Restaurant + Bar


  • 12 oz Butter, softened
  • 8 oz Sugar                       smores small
  • 6 oz Dark chocolate
  • 6 Eggs, large
  • 2 teaspoons Vanilla extract
  • 1/8 teaspoon Salt

For the Campfire Marshmallows:

  • 1 oz Powdered gelatin
  • 1/2 cup Cold water
  • 1 lb and 8 oz Sugar
  • 2 oz Cornstarch
  • 1 cup Water
  • 6 Egg whites
  • 1/4 teaspoon Smoke powder
  • 1/4 teaspoon Vanilla extract


In a large mixing bowl, with a paddle attachment, cream together butter and sugar until light and fluffy. Scrape sides and bottom of bowl. Melt chocolate over a double boiler. Slowly add to the butter and sugar. Combine fully. Scrape sides and bottom of bowl. Combine eggs and vanilla extract. Slowly add eggs, one at a time, to the chocolate mixture. Allow one full minute to pass before you add the next egg. Scrape bottom and sides of bowl to fully combine ingredients. Place in a piping bag. Pipe into graham cracker tart shells. Top with a little bit of graham cracker crumbs and homemade campfire marshmallow (see below).

For the Campfire Marshmallows:

Powdered sugar sifted with cornstarch for the bottom of the jelly roll pan. Put the cold water in a small bowl. Sprinkle the powdered gelatin over it, and stir. Set aside. In a small saucepan, cook the sugar, corn syrup and water to the “soft ball” stage. (240′ on a candy thermometer. Remove the pot from stove and dissolve the bloomed gelatin in the hot sugar. Place the egg whites in the bowl of an electric mixer with a whip attachment. With the mixer on medium high speed, slowly and carefully pour the cooked sugar into the whipping egg whites. Add the smoke powder and vanilla extract. When the mixture has slightly cooled (the mixture will be thick, but will be pourable), remove the bowl from the mixer. Pour onto a jelly-roll pan that has been lined with parchment paper and dusted with the powdered sugar and cornstarch. Allow to set for 8 hours or overnight. Dust the top with powdered sugar and punch out with round cookie cutters.


 New Orleans Barbecued Shrimp

From Mr. B’s

Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy.

We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.


  • 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons fresh lemon juice (about 2 lemons)
  • 2 teaspoons ground black pepper
  • 2 teaspoons cracked black pepper
  • 2 teaspoons Creole seasoning
  • 1 teaspoon minced garlic
  • 1 1/2 cups (3 sticks) cold unsalted butter, cubed
  • French bread as accompaniment


In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side.  Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted.  Remove skillet from heat.  Place shrimp in a bowl and pour sauce over top.  Serve with French bread for dipping.

Serves: 2 as entree / 4 as appetizer

Strawberry Shortcake

From Chef Frank Brigtsen at Brigtsen’s Restaurant


For the Strawberry Sauce:

  • 1 cup water
  • ½ cup granulated sugar
  • 4 cups strawberries, stems removed

For the Shortcakes:

  •  3 ½ cups cake flour, sifted
  • 2 teaspoons salt
  • 2 Tablespoons baking powder
  • 2 Tablespoons granulated white sugar
  • ¾ cups cold unsalted butter
  • 1 ½ cups heavy whipping cream

For the Whipped Cream:

  • 2 cups heavy whipping cream
  • ½ cup granulated white sugar
  • ½ teaspoon vanilla extract


  • Strawberry sauce
  • Shortcakes
  • About 8 cups sliced strawberries
  • Whipped cream


For the Strawberry Sauce:

Make a simple syrup: In a small pot, add the water and 1/2 cup sugar. Bring to a boil. Reduce heat to very low and simmer for 5 minutes. Remove from heat and refrigerate until fully chilled. Combine the strawberries and simple syrup. Purée. Strain through a fine mesh strainer. Refrigerate.

NOTE: The flour is sifted twice in the shortcake recipe, once by itself, and again with the other dry ingredients.

For the Shortcakes:

Preheat oven to 450°. In a large mixing bowl, sift together the flour, salt, baking powder, and sugar. Using a hand grater, grate the cold butter into the flour mixture, mixing occasionally to evenly distribute the butter. Mix the butter and flour together with your hands until the texture is like coarse cornmeal. Make a well in the center of the butter/flour mixture. Add the cream to the center of the well. Stir until the dough is fairly free from the sides of the bowl. Do not over-mix. Turn the dough onto a lightly floured cutting board. Knead gently and quickly, making 8-10 folds. Do not over-work the dough.  Roll out the dough until ½-inch thick. Using a 3-inch ring mold or cookie cutter, cut the dough into rounds and place them on an ungreased sheet pan. Brush the tops with melted butter. Bake in a 450 degree oven until light golden brown, 12-15 minutes. Remove from oven and transfer the shortcakes to a cool pan or container. When the shortcakes are completely cool, store them covered and airtight until ready to serve.

For the Whipped Cream:

In a chilled mixing bowl, add all ingredients. Using a thin wire whisk, whip the cream until stiff peaks form. Refrigerate until ready to serve.

To Serve:

Ladle ¼ cup of strawberry sauce onto each serving plate. Slice the shortcakes in half and place the bottom halves onto each serving plate. Place about ¾ cup of sliced berries on each shortcake. Top the berries with a generous dollop of whipped cream (or use a pastry bag). Place the shortcake tops on top of the whipped cream. Garnish the top of each shortcake with a small dollop of whipped cream, a slice of strawberry, and a sprig of fresh mint. Serve immediately.

Serves: 10 Shortcakes

Shrimp Brochette with Citrus Beurre Blanc

From Court of Two Sisters


  • 6 each P & D shrimp (g/h) 31-35 count
  • 3 each Bacon, cut in half.
  • 2 8 inch Bamboo skewers
  • 1 each Toast points
  • 3 fluid oz. Citrus Beurre Blanc
  • To taste Salt
  • To taste Ground black pepper

For the Citrus Beurre Blanc:

  • 6 each Oranges
  • 4 each Lemons
  • 4 each Limes
  • 4 oz. Pineapple juice
  • 1 quart Heavy cream
  • 1 lb. Diced unsalted butter at room temperature


Sprinkle Chopped green onions.  Season the shrimp with salt and pepper and wrap with the bacon slice halves.  Once three shrimp are individually wrapped, push bamboo skewer through the center. Repeat for the remaining three bacon wrapped shrimp.  Bake in the convection oven at 375 degrees until the bacon is crisp and the shrimp have turned opaque.

For the Citrus Beurre Blanc:

In a sauce pan squeeze and strain the fresh fruit juices and add the pineapple juice.  Reduce to syrup like consistency.  Add the heavy cream and reduce by three quarters.  Remove from the heat and mount in the butter.

To Serve:

Place the shrimp brochettes in a X pattern on top of a toast point and ladle approximately 3 oz. of Citrus Beurre Blanc sauce on top.  Garnish with the green onions.

Smoked Catfish Dip Recipe

From Executive Chef Michael Stoltzfus of Coquette


  • 1 pound Catfish Filet
  • 1 cup Crème Fraiche
  • 2 1/2 tablespoons fresh lime juice
  • 1 3/4 Red Boat (or similar) fish sauce
  • 2 1/2 malt vinegar
  • Salt and pepper to taste

For the Lime Dressing:

  • ¼ cup fresh lime juice
  • 1 tablespoon fish sauce
  • 2 tbs. rice wine vinegar
  • 1 tbs. sriracha


  • 1 bunch cilantro
  • 1 bunch flat leaf parsley
  • Small bunch of leafty greens ( we use Tuscan kale or tat soi)
  • Thinly sliced red onion
  • Supremes of 2 oranges
  • Fresh grated horseradish to taste


For the restaurant we hot smoke (225 degrees) the catfish with pecan wood for 2 hours until they are just cooked through. You can cook them on a charcoal grill if smoking is not an option. It can also be baked in the oven on sheet pan at 250 degrees until cooked through.

Season the catfish filets liberally with salt and pepper. Smoke, grill or bake until cooked through. Cool completely in the refrigerator.  Once cool place the catfish in a food processor and puree for 30 seconds. It will still be chunky. Add the rest of the ingredients and buzz until smooth, about 30 more seconds. Season to taste with salt and pepper. Refrigerate if not using immediately.

To Serve:

Once you are ready to serve let it sit at room temp for 15 minutes or so to soften slightly. Tear the cilantro and parsley off the stem. Wash if needed. Mix with greens and red onion to taste. Dress the salad with the lime dressing. Place the salad in a serving bowl with a large scoop of catfish dip. Garnish with orange and fresh grated horseradish. Serve with a sliced baguette or crackers.

Serves: 4-6

Marcus Woodham’s Louisiana Gulf Poke Salad

From Tivoli & Lee


  • 4 oz Yellowfin Tuna
  • 2 oz Jumbo Lump Crab Meat
  • 3 to 4 Jumbo Louisiana Gulf Shrimp; tail on
  • 1 Green Tomato
  • 1 Avocado
  • 1 Carrot
  • 1 Jalapeño
  • 2 Small Radishes
  • 3 Stalks of Green Onions
  • Cilantro, Mint, Basil, and Lime
  • Fish Sauce and Rice Vinegar


For Tuna:

Season tuna with salt pepper at taste and sear in very hot skillet to rare.

For the Louisiana Gulf Shrimp:

Season pot of water with a good amount of salt and creole seasoning. Blanche* till tender then put in an ice bath.
(*Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.)

For the Vegetables:

Shave jalapeno thinly keeping seeds in for more heat. Season avocado with salt then puree with lime juice till smooth. Using a potato peeler, peel carrots in to ribbons. Shaved radishes thinly. Cut green onion stalks into 2 inch pieces, then charred on a grill or broiler, let cool. Dice green tomatoes medium size.

For the Vinaigrette:

1/2 tablespoon fish sauce, juice of half a lime, 2 tablespoon of rice wine vinegar, and 1 tablespoon of cilantro chopped

To Serve:

Toss all ingredients together with vinaigrette and serve chilled.

Serves: 2

Crispy Brussels Sprout Salad

From The Fountain Lounge


  • 1 lb. fresh Brussels Sprouts
  • 2 each fresh breakfast radish
  • Fresh chives
  • Toasted almonds
  • 2 quarts canola oil for frying
  • 25g black peppercorns
  • 150g rice wine vinegar
  • 115g white miso
  • 200g honey
  • 20g soy sauce
  • 3 whole eggs
  • 575g olive oil


Pre-heat fryer to 375 degrees.

Start by placing the black pepper and rice vinegar into a blender and blending until the pepper is completely ground. Add miso, honey, soy sauce and eggs, continue to blend. While the blender is running on medium speed, slowly pour the olive oil in to make a proper emulsion.

To finish, fry Brussels until golden brown and tender, season with salt as soon as they come out of the fryer. Artfully arrange the sprouts on a plate with the miso honey dressing. Garnish with the fresh radish slices, chives and toasted almonds.

Shrimp and Grits

From Coquette


For Shrimp Stock:

  • 3 tbsps blended oil
  • 2 Pounds Shrimp Shells
  • 1 onion chopped
  • ½ c carrots chopped
  • ½ c Celery chopped
  • 1 Tablespoon Garlic chopped
  • 1 Bay leaf
  • 4 sprigs of thyme
  • 1 Tsp black pepper corns
  • 1 Bunch of parsley stems
  • 3 quarts of cold water

For Pork Stock:

  • 5 pounds pork bones
  • 2 tablespoons of tomato paste
  • 2 onions chopped
  • 1 c carrots chopped
  • 1 c celery chopped
  • 2 Tbsp chopped garlic
  • 8 thyme sprigs
  • 1 Tbsp black pepper corns
  • 2 bay leaves
  • 6 quarts of water

For Grits:

  • 1 C Anson Mills Grits
  • 1 Qt water
  • 4 oz butter
  • 4 oz Mascarpone
  • Salt to taste

For Shrimp and Grits:

  • 2 Tbsp oil
  • ¼ lb Tasso or Andouille
  • ¼ lb bacon
  • 2 Tbsp Shallots
  • 1 Tbsp Garlic
  • 2 tsp Thyme
  • ¼ C white wine
  • ½ C kum quats de-seeded
  • ½ C Fresh squeezed orange juice
  • 1 Tbsp white sugar
  • 1 C reduced Shrimp Stock
  • 1 C reduced Pork Stock
  • 2 Tbsp Crystal hot sauce
  • 3 Tbsp Worschestershire ( Lee& Perns)
  • Juice of 2 lemons
  • 1 Tbsp sherry vinegar
  • 1 tsp Red pepper flk
  • 12 peeled and deveined jumbo shrimp
  • salt and pepper
  • 1 tbsp butter
  • Blanched peas and favas


For Shrimp Stock:

Brown shells in a heavy bottomed pot using oil. Add onions, carrots, and celery. Caramelize vegetables then add garlic, bay, and thyme.  Add water, stems and pepper corns, simmer  for an hour.  Strain and reduce by half.

For Pork Stock:

Roast bones on a sheet pan at 300 degrees F until brown. Caramelize onions, carrots, celery in a heavy  bottomed pot. Add tomato paste and sauté for 2 to 3 minutes. Add garlic, bay, and thyme, cook for one minute to release aromas. Add cold water and pepper corns simmer for 6 to 12 hours. Strain and reduce by half.

For Grits:

Bring water to a boil, add grits. Cook till thick and creamy. Wisk in butter, mascarpone, and salt.  Blanched veg: In lightly salted water blanch peas and pealed favas separately, shocking each in an ice bath and reserving.

For Shrimp and Grits:

In a heavy bottom pot on med high heat add oil and brown tasso and bacon.  Once browned reserve meat and used rendered fat to sauté shallots, garlic, and thyme. Deglaze with white wine, add the rest of the ingredients simmer for three minutes and blend sauce till smooth and hold. Season the shrimp with salt and pepper. In a medium pan with a tablespoon of oil sear till golden brown. Add tasso, bacon, and sauce. Saute peas and favas in butter to heat through. Heat grits, serve, and top with sauted veg.

Fresh Gulf BBQ Shrimp

From GW Fins


  • 4 pounds fresh head-on Louisiana shrimp (10-15 count or bigger)
  • 1 pound prepared BBQ butter (see recipe)
  • 2 bottles Abita Amber beer (you’ll have ½ of one left over for drinking)
  • 1 Tbsp. Paul Prudhomme Shrimp Magic (or Creole seasoning)
  • Butter
  • Extra Virgin Olive Oil
  • Chopped parsley

For BBQ Shrimp Butter:

  • 1 pound butter (plus an additional 2 oz)
  • 6 Tbs. shallots, finely diced
  • 6 Tbs. garlic, finely diced
  • 2 Tbs. freshly squeezed lemon juice
  • 2 Tbs. reduced veal stock, (optional)
  • 2 Tbsp. chopped fresh rosemary (measure before chopping)
  • 1 1/2 tsp. chopped fresh thyme (measure before chopping)
  • 1 finger pinch, cayenne pepper
  • 1 1/2 tsp. freshly ground black pepper
  • 1 tsp. Lea & Perrins Worcestershire sauce
  • 1 1/2 tsp. salt
  • 1 Tbs. paprika


Preparation for one pound at a time of BBQ Shrimp, due to restriction of pan size.

Peel shrimp, leaving the heads attached, split the back 1/4 inch and remove the sand vein. Season with Shrimp Magic and reserve. In a large skillet, sauté one pound of seasoned shrimp in about a tablespoon each of butter and oil for two minutes on med-high heat. Turn and continue cooking for one minute. Add about four ounces of beer and reduce to 1 ounce. Lower the heat and stir in several cold 1″ chunks of BBQ butter (see recipe). Continue adding a total of four ounces of butter, stirring constantly to make the sauce a creamy consistency. Add chopped parsley.

Repeat instructions for remaining 3 pounds of Shrimp.  Serve in large heated bowls with plenty of French or sourdough bread for dipping. This is also great on mashed potatoes.

For BBQ Shrimp Butter:

Melt 2 oz of butter in a heavy duty small sauce pan.  Place chopped shallots and garlic in butter and cook on low to medium heat, covered, until soft, but not browned.  Spread the mixture on a pan and refrigerate until cold.  Place the one pound of butter in a mixer with a paddle and whip on high until white and fluffy.  Reduce the speed, add the remaining ingredients as well as refrigerated shallot and garlic mixture.  Increase the speed and whip for one minute on high.  Roll it up in plastic wrap into a log that is 2 inches in diameter.  Refrigerate or freeze until needed.  Can be frozen for up to two months.

Gulf Red Snapper
Spinach, Kanzuri Mignonette, Baby Heirloom Tomatoes

From The Grill Room


  • 6 oz Gulf Red Snapper
  • 1 Shallot Julienne
  • 1 tbsp Kanzuri
  • ½ cup Fresh squeezed orange juice
  • ½ cup white balsamic vinegar
  • ½ cup salad oil
  • 3 cloves garlic, sliced
  • 1 oz Chives, sliced thin
  • Salt, Pepper, Creole seasoning
  • Micro Greens


Mignonette – In a mixing bowl combine shallots, garlic, kanzuri, orange juice, chives and vinegar. Whisk in oil until emulsion is formed. Season to taste with salt and pepper.

Snapper – Season fish with salt, pepper, and Cajun seasoning. Sear in a hot cast iron pan and finish in the oven.

Plating – Toss tomatoes and spinach in the mignonette. Place spinach and tomatoes on the bottom of the plate and fish on top. Spoon more mignonette over the fish and garnish with micro greens.

Apple Brie and Walnut Salad with Orange Champagne Vinaigrette

From The Bombay Club


  • 1 ea. Granny Smith apple, julienne
  • 8 oz. Brie Cheese, cubed
  • 4 oz. Walnuts, toasted
  • 4 c. Mesclun Mix
  • 4 oz. Orange Champagne Vinaigrette (see recipe)

For Orange and Champagne Vinaigrette:

  • 2 tbs. shallots, minced
  • 1 tbs. garlic, minced
  • 2 tbs. tarragon
  • 1/4 c. honey
  • 1/4 c. dijon mustard
  • 3 oranges, juiced
  • 2 oz. champagne vinegar
  • 2 c. oil blend
  • 1 tbs. salt, fresh ground pepper
  • 2 pinch cayenne pepper


In a medium mixing bowl, mix all ingredients well, serve immediately.

Vinaigrette – In large mixing bowl combine all ingredients except oil, slowly whisk in oil.  Chill, season to taste.

Serves: 4

Sweet Potato, Corn and Shrimp Bisque
NOWFE Gold Medal Winner

From Broussard’s Restaurant


  • 2 Tbsp. Butter
  • ½ bunch celery, finely chopped
  • ½ onion, finely chopped
  • 1/8 cup minced garlic
  • Pinch dried tarragon
  • 1 bay leaf
  • Pinch thyme
  • 1 cup of white wine
  • 24 whole raw med. shrimp, washed
  • ½ cup flour
  • ½ jar Shrimp Base
  • 1 quart Heavy Cream
  • 1 lb Blonde Roux (½ cup butter and ½ cup flour)
  • 2 oz Cream Sherry
  • 1 lb roasted Sweet Potato Pulp
  • 1 ½ cups Sweet Corn (Boiled and removed from the ear or canned/frozen)


In a large saucepan, melt 2 tbsp butter; add celery, onions, garlic and spices (tarragon, bay leaf, thyme, cayenne, white pepper and paprika).  Cover pan, cook the vegetables slowly until they are tender.  Add white wine & shrimp, poach for about 8 minutes.  Remove & reserve shrimp.  When the shrimp are cooled, shell and de-vein twelve of them.  Dice the meat & reserve it.  Put diced shrimp back into the kettle with the mirepoix and poaching wine.  Add the shrimp base, bring the soup back to a boil and simmer for 20 minutes.  Strain it through a fine sieve.  If it’s too thick, add a little milk.  Strain it again through a thickness of cheesecloth.  Add heavy cream and sherry then whisk in pureed sweet potato pulp.  Simmer 10 minutes.  Whisk in roux, simmer 5 minutes, then strain.  Add corn, simmer 5 minutes.  To serve, top with reserved whole shrimp and Crème Fraiche (or substitute unsweetened whipped cream)

Trout Meuniere with Roasted Pecans and Shrimp

From Brigtsen’s Restaurant


  • 2 eggs
  • 2 cups milk
  • 2 cups all-purpose flour
  • 5-6 teaspoons Chef Paul Prudhomme’s Seafood Magic seasoning
  • 2 5-ounce speckled trout filets
  • ½ cup vegetable or peanut oil
  • 5 tablespoons softened unsalted butter, in all
  • 6 medium-sized peeled fresh shrimp
  • ½ cup roasted pecan pieces
  • 2 Tablespoons thinly sliced green onions
  • ¼ teaspoon minced fresh garlic
  • ½ teaspoon Lea & Perrins
  • 6 Tablespoons shrimp stock
  • ½ teaspoon lemon juice


In a mixing bowl, add the eggs and whisk until frothy. Add the milk and whisk until thoroughly blended. Transfer the egg/milk mixture to a shallow pan and set aside. In a separate shallow pan, add the flour and 4 teaspoons of the seafood seasoning. Blend well and set aside. Heat the oil in a large (12”) skillet over medium-high heat. Season both sides of the trout filets, lightly and evenly, with the seafood seasoning. (Use about ¾ teaspoon per filet). When the oil is hot, dredge the trout filets in the seasoned flour, then the egg/milk wash, then back again in the flour. Carefully place the battered trout filets into the hot oil. Cook the fish, turning once, until both sides are brown and crispy, 2-3 minutes per side. Transfer the fish to a sheet pan lined with paper towels to drain. Set aside and keep warm while you make the sauce. Discard the oil, reserving any browned bits of flour in the bottom of the pan. Return the skillet to the stove over high heat. Add 1 Tablespoon of the softened butter and cook, shaking the skillet constantly, until the butter turns dark brown, 10-20 seconds. Add the shrimp and cook until the outside of the shrimp turn pink, 1-2 minutes. Add the pecans, green onions, garlic, and ¼ teaspoon of seafood seasoning. Cook, shaking the skillet constantly, for 10 seconds. Add the Lea & Perrins, stock, and lemon juice. Bring to a boil. Add the remaining 4 Tablespoons of butter. Cook, shaking the skillet constantly, just until the butter melts into the sauce and becomes fully incorporated. Remove from heat.

To Serve:

Place 1 trout filet on each plate and top each filet with 3 shrimp and ¼ cup of sauce. Serve immediately.

Serves: 2

Courtyard Bread Pudding

From Court of Two Sisters


  • 3 cups milk
  • 1 24” loaf of day-old French bread; cut into 1½ to 2” cubes (12 cups bread cubes)
  • 2/3 cup raisins
  • ¼ cup salted butter, melted
  • 4 eggs
  • 1 cup sugar
  • ½ tsp. vanilla
  • 1 tsp. cinnamon
  • ¾ tsp. ground nutmeg
  • ½ tsp. salt

For Whiskey Sauce:

  • 1 ¼ lbs. butter
  • 1 lb. sugar
  • 9 egg yolks
  • ½ cup half and half
  • 4 tsp. corn starch mixed in ½ cup of cold water
  • 2 ½ oz. Bourbon


Scald the milk in a heavy 4 to 5-quart saucepan.  Remove from heat and allow to cool for about 5 minutes.  Then add the bread, raisins, and melted butter and mix thoroughly.  In a separate bowl, beat the eggs and add the sugar, vanilla, cinnamon, nutmeg, and salt.  Mix until thoroughly blended.  Then add to the bread mixture and blend well.

Butter a 3 to 4-quart earthenware or china casserole thoroughly on all inner surfaces (or use a baking dish about 3 to 4 inches deep).  Pour the mixture into it and stir to distribute the ingredients evenly.  Bake uncovered in a preheated 350-degree oven for 1 hour and 10 minutes or until knife inserted in the center comes out clean and the tip begins to brown and form a rough crust.  Allow to cool to room temperature.  Serve warm or chilled with Whiskey Sauce.

For Whiskey Sauce:

Melt butter and dissolve sugar over double boiler.  Add egg yolks and whip vigorously so that egg yolks do not curdle.  To this mixture add half and half and corn starch mixture.  Let cook over double boiler for 5 minutes.  Remove from heat and add whiskey.  Serve.

Serves: 8+

Fresh Louisiana Gulf Shrimp, Coconut Curry and Rice Noodles

From GW Fins


For Broth:

  • 1 each Lemongrass Stalk
  • 1 tsp Freshly grated Ginger Root
  • Stems from 1/2 bunch Cilantro
  • Stems from 6 stalks Thai Basil
  • 1 tsp Diced Shallots
  • ½  tsp Diced Garlic
  • 1lb Fresh, Head-on Louisiana Shrimp, rough chopped
  • 2 tsp Olive Oil
  • 1 tsp Green Curry Paste
  • 1 can Coconut Milk
  • 1 ½ cup Water
  • 1 each Kaffir Lime Leaf
  • 1 tsp Fish Sauce

For Shrimp and Noodles:

  • 20 U-12 head on fresh Louisiana Shrimp (frozen headless can be substituted, just make sure they’re from Louisiana – use 1 lb of Shrimp, if headless)
  • 1/2 lb. Baby Bok Choy, split, washed and drained
  • 1 Pkg Fresh Rice Noodles (If dried are substituted cook according to the package directions)
  • ¼ cup Fresh, chopped Thai basil
  • ¼ cup Fresh, chopped Cilantro Leaves
  • 2 tsp. Olive Oil
  • 2 Tbs. Water


For Broth:

Rough chop the shrimp (heads and shells intact) and sauté them in a little olive oil on medium heat, browning slightly. Add the crushed and chopped lemongrass, ginger, shallots, garlic, lime leaf, basil and cilantro stems and continue to cook on medium heat for 2 or 3 minutes, stirring often. Add the curry paste and stir in the water.

Cook on a low boil for 30 minutes. Add the coconut milk and return to a simmer. Blend thoroughly with an immersion blender and strain. May be made ahead and refrigerated.

For Shrimp and Noodles:
Heat the broth to boiling. In a separate large sauté pan, sauté the shrimp on high heat in a little olive oil for 1 minute on each side and reserve. They won’t be cooked all the way but will finish in the broth. Add Baby Bok Choy, and turn heat to high. Sauté for two minutes. Add the water and cover the sauté pan,  cook an additional two minutes. Take off the heat to finish cooking. Add the shrimp and bok choy to the boiling broth. When it returns to a boil add the fresh noodles and cook for 15 seconds. Plate in 2 large bowls, dividing the noodles and the balance of ingredients. Garnish with freshly chopped herbs.

Creole Turtle Soup

From Restaurant R’Evolution

There’s been much debate as to whether restaurants should feature turtle soup due to the endangered species issue surrounding sea turtles. However, in Louisiana, turtle soups such as this are made with snapper. This delicious meat arguably makes the best and most sought-after turtle soup in the world.


  • 2 pounds ground turtle meat
  • Salt and cayenne pepper to taste
  • ¾ cup vegetable oil, divided
  • 1 cup flour
  • 2 cups diced onions
  • 1 cup diced celery
  • 1 cup diced green bell peppers
  • ¼ cup minced garlic
  • 2 (8-ounce) cans tomato sauce
  • 3 quarts beef stock
  • 1 lemon, sliced
  • Louisiana hot sauce to taste
  • ½ cup sliced green onions
  • ¼ cup chopped parsley
  • ¼ tsp nutmeg
  • 18 deviled quail egg halves
  • 3 ounces Madeira


Season turtle meat well with salt and cayenne pepper. In a large cast iron pot, heat ¼ cup vegetable oil over medium-high heat. Pan-fry turtle meat until water has evaporated from meat and turtle is caramelized and golden brown. Remove, drain on paper towels then set aside. In same pot, heat remaining vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in tomato sauce and cook 2–3 additional minutes. Slowly add beef stock, one ladle at a time, stirring constantly until it reaches a soup-like consistency. Return meat to pot, add lemon slices and season lightly using salt, cayenne pepper and hot sauce. Bring soup to a rolling boil, reduce to simmer and cook approximately 45 minutes or until turtle is fork-tender. Add green onions, parsley and nutmeg. Cook 2–3 minutes then adjust seasonings if necessary. When ready to serve, ladle a generous portion of soup into each serving bowl and garnish with 3 deviled quail egg halves. Gently pour ½ ounce of Madeira over each bowl of soup and enjoy.

Serves: 6