Creole Barbeque Shrimp

“Bon soir!  Bon appetit!  You’ gonna have the time from you’ life,  I garontee!” Justin Wilson”

This is another of the dishes I learned to make at the cooking classes I attended in New Orleans last March. Although not originally theirs, this recipe was provided by Crescent City Cooks as part of the materials they give to attendees. This is a simple recipe but with outstanding results!

Ingredients:

36 shrimp, large, whole
1 lemon, sliced
½ cup shallot, minced
½ cup garlic, minced
2 sticks butter, sliced
½ cup olive oil, EVOO
½ cup green onion
6 Tbsp each of crushed rosemary, oregano, thyme
Creole seasoning to taste

BBQ Shrimp served over cheese grits

1 Tbsp black pepper
1 tsp sea salt
1 bay leaf
1 cup beer
½ cup seafood or fish stock
¼ cup Worcestershire sauce
Louisiana hot sauce to taste

Instructions:

1. Leaving the heads and the tails intact, peel the shells off the shrimp and set aside.

2. Put olive oil in a pan. Add shallot, green onions and herbs. Sauté for 3 minutes, add stock and garlic. Cook for 4 minutes. Add beer, Worcestershire sauce, bay leaf, pepper, salt, creole seasoning, and hot sauce. Cook 2 to 3 minutes.

3. Add lemon and shrimp. Stir in butter and cook until shrimp are cooked through (about 3 to 4 minutes)

4. Serve with warm, crusty French bread and/or over cheese grits.

Turtle Soup

“I gotta little Cajun in my soul.”

At least for me, Turtle Soup is the benchmark for Cajun cuisine. My first introduction was at Ernest’s in Shreveport when I was a teenager. Over these past many years I’ve sampled Turtle Soup whenever I can find it on a menu … I even enjoyed “Mock Turtle Soup” at the original Ralph & Kacoo’s … undoubtedly the best though, was at Commander’s Palace in NOLA.

The posting of this recipe marks the first of what will be several resulting in my attending several cooking classes at a NOLA culinary school in March, 2017 … an account of that experience can be read in a story appearing on this website under Rambling, Rants, & Misc. Stuff.

This recipe comes from Crescent City Cooks of NOLA. This is not a simple recipe; it is not a quick-to-prepare recipe … however, the result is well worth the effort and the time spent!

Ingredients:

1 pound turtle meat (may substitute veal or lean sirloin)
1-2 quarts water/seafood stock
½ cup high-heat cooking oil
½ cup flour
1 large yellow or white onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
2 Tbsps tomato paste
2 cans of diced tomatoes
8 cloves garlic, minced
3 Tbsps Worcestershire sauce
4 stalks green onion, chopped
½ cup parsley, chopped
Cajun/Creole seasoning to taste (low sodium preferred)
1 bay leaf
½ tsp allspice
½ cup dry sherry
4 boiled eggs, chopped

Directions:

1. Put the turtle meat in a pot with water slightly covering the meat. Simmer until done, approximately 30 minutes. Remove the meat and rough chop it and then finely shred it in a food processor.

I forgot the warm, crusty french bread!


2. Finely dice or pulse the onion, bell pepper and celery in a food processor. Finely dice or pulse the tomatoes in a food processor. Hold separately. Mince the garlic.
3. Make the roux: heat oil on medium high heat to just below smoke point; add flour. Stir constantly, adjusting the heat down to medium when roux begins to smoke. Cook to a rich chocolate color.
4. To the roux, add prepared onion, bell pepper and celery. Add 3 pinches of salt and 1 Tbsp of Cajun/Creole seasoning. Sauté on medium for about 10 minutes until the mixture is glossy.
5. To the roux, add tomato paste and cook 2-3 minutes. Add tomatoes and a pinch of salt. Cook down the tomatoes for another 4-5 minutes. Add garlic and Worcestershire sauce. Cook for two minutes and add the prepared turtle meat. Add bay leaf and allspice.
6. Simmer on low, covered for about 45 minutes. Add the parsley and green onion tops, and adjust seasoning if desired.
7. Serve with dry sherry, if desired, and/or chopped, hard-boiled egg.
Serves 8 to 12

Smoky Remoulade Sauce

This recipe is available on dozens of cooking websites but I found it some years back in an old Southern Living magazine. I use this creole sauce on almost all seafood dishes … shrimp or oysters (cooked any way), almost any fish (broiled, poached, fried), and even crab cakes.

A good mayonnaise like Hellmann’s is a must for this recipe. Sweet paprika can be substituted but try to use Spanish Smoked Paprika if you can find it.

Serving size = 1 T (this recipe will make approx. 20 servings)

Ingredients:

1 cup Mayonnaise (Hellmann’s Light)
1 T Creole Mustard (or whole grain)
1 T Horseradish Mustard
1 large Garlic clove, crushed
1 T chopped Parsley (fresh or dried)
½ T fresh Lemon juice
1 1/8 tsp Smoked Paprika
1/8 tsp Cayenne Pepper
1/8 tsp Cajun seasoning

Smoky Remoulade Sauce

Smoky Remoulade Sauce

Directions:

  1. In a small glass bowl whisk together all the ingredients until blended.
  1. Cover and chill 2 hours (or more) before serving. May be stored in an airtight container in the refrigerator for 3 to 5 days.

 

(Nutritional Info: 1 T = 31 calories, 3 g fat, 135 mg sodium, 0 mg sugar)

Crawfish and Rice Casserole

“Keep calm and cook a casserole.”

It’s Cajun seasoned but not too spicy … best of all, it’s extremely simple and easy to prepare. This recipe also comes from the Koenig Family Cookbook.

Makes 8-10 servings

Ingredients:
2 pkgs. (ea. 12oz. frozen, cleaned and peeled) Crawfish meat
1 pkg. Zatarain’s Long Grain and Wild Rice
1 cup grated Cheddar Cheese
1 can Cream of Mushroom soup
2 teaspoons Worcestershire sauce
1/2 teaspoon Dry Mustard
1/4 cup whole Milk

Directions:
Allow crawfish meat to thaw. Cook rice according to box instructions (it’s already seasoned). Place cooked rice in large mixing bowl. Add crawfish, cheese, and soup to rice. Stir in Worcestershire sauce, mustard and milk. Combine all ingredients and mix well. Spoon mixture into a baking dish (approx. 9″x13″) and bake at 375-degrees for 45 minutes. (The crawfish meat can be found in the grocer’s frozen fish area. I prefer Bernard’s Brand. Depending on availability, you can substitute 2 lbs of shrimp (cleaned and uncooked) for the crawfish.)

(NOTE- Photos will be posted asap.)