Buttery Garlic Shrimp & Crab Bruschetta

Thursday, April 24, 2014

Ingredients:


Spicy Grilled Louisiana Shrimp

Sunday, August 11, 2013
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Vietnamese Grilled Shrimp Salad

Sunday, August 11, 2013


1 lb Louisiana shrimp
2 tbsp vegetable oil
2 cloves garlic, minced
salt and pepper

Peel and de-vein shrimp
Marinate in garlic and oil for 15-20 min
Season with salt and pepper and grill on bbq or grill pan. Should take less than 5 minutes


Twin Hearts Apricot Glazed Salad

Sunday, August 11, 2013


3 Tbsp brandy
1 Tbsp water
6 dried apricot halves
2 Tbsp crumbled feta cheese (or mild blue cheese)
1/2 tsp cream or milk (plus additional as needed)
1/4 tsp dried tarragon
4 medium peppadews (see Cook's Note)
8 peeled and cooked Louisiana jumbo shrimp (see Cook's Note)
4 thin wood or metal skewers
1 Tbsp apricot (or peach) preserves
2 tsp white wine vinegar
1 Tbsp light olive oil
Pinch of cayenne pepper
Salt and pepper to taste

In a small saucepan, heat the brandy, water, and apricots until just simmering, then cover and turn off the heat. Let sit for 15 minutes

Mash the feta, milk, and tarragon together until almost smooth, adding a few more drops of milk if needed. Fill the peppadews with the feta mixture

Dry the shrimp thoroughly between plain paper towels. On a flat surface, arrange 4 of the shrimp into two heart shapes. Push a skewer across the tops of the shrimp, maintaining the natural curve.

Place a peppadew inside each 'heart' and push another skewer across the middle, through the shrimp and the peppadews. Repeat with remaining shrimp and peppadews.

Preheat broiler on high heat. Place the shrimp skewers on a broiling pan. Brush with the apricot preserves. Broil briefly (just a few seconds) very close to the heat until lightly colored. Set aside.

Remove the apricots from the brandy and cut into strips. Whisk together 2 tablespoons of the brandy with the remaining ingredients.

Divide the greens between two plates and drizzle some of the dressing over the greens. Top with the apricot strips and the shrimp skewers.

Makes two servings of Twin Hearts Apricot Glazed Shrimp Salad

Cook's Note:

Pair up Louisiana shrimp that are approximately equal in size. If they don't have enough of a natural curve to form a proper heart shape, adjust the curve as they are skewered. Only Louisiana shrimp will do.

Peppadews are a sweet, slightly spicy pepper from South Africa. They can be found in jars in the pickle and olive section of the supermarket.


Spicy Mardi Gras Shrimp Sliders with Creole Slaw

Sunday, August 11, 2013

3 tablespoons extra virgin olive oil, divided
3/4 cup onion, red bell pepper & celery, chopped "holy trinity"
1 pound fresh cleaned and deveined Louisiana shrimp, coarsely chopped
2 tablespoons mayonnaise
1 tablespoon Louisiana Hot Sauce
1 jumbo egg, whisked
2 teaspoons Italian parsley, finely chopped
1 teaspoon Mr. Pete’s Cajun Seasoning
2 teaspoons parsley flakes
10 Garlic Butter Ritz Crackers, crushed
30 Garlic Butter Ritz Crackers- to make sliders

8 ounces chopped slaw mix
1/2 cup mayonnaise
1 tablespoon Creole mustard, heaping
1 tablespoon red wine vinegar
1 teaspoons Louisiana Hot Sauce
1 tablespoon Italian parsley, chopped
1/4 teaspoon Mr. Pete’s Cajun Seasoning
2 teaspoons sugar

1. Add 1 tablespoon olive oil to a medium-high heat skillet and saute holy trinity for 3-4 minutes or until onions are translucent. Remove from stove and allow to cool.

2. Combine holy trinity and ingredients 3-10 in a mixing bowl. Oil hands and form mixture into (30) 2 inch patties. Chill in fridge for 15 minutes.

3. Add remaining olive oil to a large medium-high heat griddle or skillet. Fry shrimp patties about 2-3 minutes on each side until golden brown. Cook in batches.

4. Meanwhile, combine all slaw ingredients in a mixing bowl. Mix well. Can be chilled until ready to serve

5. Top each cracker with shrimp patties and slaw