Recipes

HOW TO USE 15 POUNDS OF LOUISIANA SHRIMP

First, take 1/3 of the shrimp (approximately 5 lbs.) and boil in 1/2 gallon

of water seasoned with 6 tablespoons of salt and any Louisiana seafood boil

seasoning or Old Bay by bringing the seasoned water to a boil then adding

the head on shrimp. As soon as the pot returns to a boil, turn off the heat

and allow to rest in seasoned water for 5 minutes. Drain and cool, then

peel.

Serve shrimp with cocktail sauce of ketchup seasoned with horseradish,

lemon, worchestershire and hot sauce to taste or remoulade sauce (see

recipe below) or transform into a classic Louisiana shrimp salad.

SHRIMP REMOULADE

1/4 lb. boiled and peeled shrimp per person

bed of shredded iceberg lettuce

hard boiled egg for garnish

1 cup creole mustard

1 celery heart (tender, most inside part of celery)

1 bunch green onions

1/2 bunch parsley

1/2 cup olive oil

4 T paprika

1/2 tsp. cayenne

1 tsp. salt

juice of one lemon

Arrange the boiled shrimp on the lettuce bed. Combine green onions and

parsley in food processor. Process together until finely minced. Add the

remainder of the ingredients. Allow remoulade sauce to rest for at least 2

hours before topping shrimp and garnishing with egg wedges or slices.

CLASSIC LOUISIANA SHRIMP SALAD

serves 4 - 6

1 lb. Louisiana shrimp

1/2 cup Blue Plate mayonnaise

2 hard boiled eggs, chopped

1/4 cup finely chopped celery

juice of 1 lemon

2 tablespoons red wine vinegar

1/4 teaspoon Tabasco sauce

salt to taste

Add 2 1/2 quarts of water to a 4 quart saucepan. Season with 2 tablespoons of

salt, 1 tablespoon of cayenne pepper and 1 tablespoon of white vinegar and

bring to a boil. Add shrimp and return to a boil then turn off heat. Allow

to soak for 5 minutes in seasoning. Drain, cool, then peel shrimp.

Mix the boiled, peeled shrimp together with the remainder of ingredients

and serve on lettuce.

Peel the remaining 10 lbs. of raw shrimp, reserving heads and peels for

making shrimp stock. Shrimp stock is very easy to prepare and can be frozen

for later use. You will now have about 5 pounds of shrimp meat to use in

etouffees, gumbos or any other preparation.

SHRIMP STOCK

Yield approximately 2 quarts

shrimp peels & heads

onion peels

celery root ends and tops

green onion root ends and tops

water

Take all vegetable parings and add with shrimp peels and head to a stock

pot. Cover with water in excess of two inches. Bring to a boil and allow to

boil for 5 minutes. Remove from heat, strain and use stock in gumbos,

etouffees or in place of any seafood stock called for in a recipe.

SHRIMP ETOUFFEE

Serves 4

2 lbs. shrimp

1 stick (8 oz) butter

1 bunch thinly sliced green onions

1 clove garlic

3 T tomato paste

1 1/2 cups shrimp stock

1 tsp thyme

2 bay leaves

1/4 tsp cayenne

2 turns of the peppermill

Scant 1/2 tsp salt

Melt butter and add garlic and spices. Whisk in tomato paste, then shrimp

stock. Add the shrimp, cover and cook over low heat about 5 minutes.

Serve over rice.