GREAT EATS - A Collection of Louisiana Recipes brought to you by LA Seafood - May 2021

– a co llecti on of L ouisiana r ec ipe s –

SPONSORED BY

you’re in Louisiana.

eat like it.

You can access all recipes and more at LouisianaSeafood.com.

A

re you one of those savvy home cooks with all of the latest and greatest gadgets? Well, this month’s recipe collection is for you! One of the biggest food trends we have seen this year involves Air Fryers and Instant Pressure Cooker Pots. These versatile and user friendly appliances have been taking our home kitchens by storm, so we had to get Louisiana Seafood in on the fun! This is a collection of recipes using both of those hot commodity appliances and all things seafood! So take a look, try a recipe out, have fun in your home kitchen and feed your soul with these fun adaptations on some of Louisiana’s seafood classics!

– Billy

www.LouisianaSeafood.com

Ingredients • • • • •

Air Fryer Louisiana Catfish

2 pounds catfish fillets 1 cup of milk 1 lemon 1/2 cup yellow mustard spray oil

Cornmeal Seasoning • • • • • •

1/2 cup cornmeal 1/4 cup all purpose flour 2 tbsp cajun seasoning 1/4 tsp ground black pepper 1/4 tsp granulated onion powder 1/4 tsp cayenne pepper

Directions

1. Place Catfish into a container and add Milk.

2. Cut Lemon in half and squeeze about two teaspoons of juice into Milk.

3. Place container in refrigerator and let Fillets soak for 15 minutes.

4. In a shallow bowl, combine Cornmeal Seasoning Ingredients.

5. Remove Fillets from Buttermilk and pat dry with paper towels.

6. Spread Mustard generously over both sides of Fillets.

7. Dip each Fillet into Cornmeal mixture and coat well to make a thick coating.

8. Place Fillets into greased Air Fryer Basket.

Spray fish generously with oil.

9. Cook at 390/400 degrees for 10 minutes.

Flip over Fillets and spray with additional Oil and cook an additional 3-5 minutes.

Air Fryer Shrimp

Ingredients • • •

1 lb large, shell off, tail on shrimp 2 eggs Cooking spray

Seafood Breading Recipe: • • • • • • • • •

1 cup all purpose flour 1 cup yellow cornmeal 2 tsp paprika 1 tsp. dried parsley flakes 1 tsp celery salt 1 tsp onion powder 1 tsp lemon pepper 1 tsp salt 1/2 tsp cayenne

Directions

1. Preheat the air fryer to 390 degrees.

2. Lightly beat eggs in a shallow dish. Mix and pour breading mix into a separate shallow bowl.

3. Dip shrimp into egg, letting the excess fall off. Toss the shrimp in the dry breading mix and place in your air fryer basket. Spray breaded shrimp with cooking spray.

4. Cook for 3 mins. Flip the shrimp and mist again with cooking spray.

5. Cook for an additional 2-3 minutes. Repeat with remaining shrimp.

All these recipes and more can be found at www.LouisianaSeafood.com

Coconut Shrimp

Ingredients • • • • • • • • •

1 pound, shell off, tail on shrimp 1/4 cup all purpose flour 1/2 tsp salt 1/4 teaspoon black pepper 2 eggs 3/4 cup unsweetened shredded coconut 1/4 cup panko breadcrumbs Cooking spray Sweet chili sauce or pepper jelly sauce for serving

Directions

1. Preheat air fryer to 360 degrees. When heated spray the basket with cooking spray.

2. Combine flour, salt and pepper in a small bowl. Then combine the shredded coconut and panko breadcrumbs in a third bowl.

3. Dip the shrimp into the flour mixture, shaking off the excess. Then dredge the shrimp into the eggs, and then finally into the coconut panko mixture. Press gently so it will stick.

4. Place the coated shrimp in the air fryer so they are not touching, and spray the top of the shrimp with cooking spray. Cook for 5 minutes, then flip shrimp and cook for an additional 5 minutes.

5. Serve with your favorite sweet and tangy dipping sauce, like pepper jelly!

Ingredients • • • • • • • • •

Parmesan Shrimp

2 pounds jumbo shrimp, peeled and deveined 4 cloves garlic, minced 2/3 cup parmesan cheese, grated 1 teaspoon pepper 1/2 teaspoon oregano 1 teaspoon basil 1 teaspoon onion powder 2 tablespoons olive oil Lemon, quartered

Directions 1.

2.

3.

4.

In a large bowl, combine garlic, parmesan cheese, pepper, oregano, basil, onion powder and olive oil.

Gently toss shrimp in mixture until evenly-coated.

Spray air fryer basket with non-stick spray and place shrimp in basket.

Cook at 350 degrees for 10 minutes, then open air fryer to gently flip and cook for an additional 8 minutes or until seasoning on shrimp is browned.

5. Squeeze the lemon over the shrimp before serving.

These shrimp are a great addition to any salad!

Ingredients • • • • • • • • • • •

Buffalo Gator

1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1 large egg 1/4 cup milk 1 lb pack of tenderized alligator 1/2 cup of your favorite buffalo sauce blue cheese dressing for serving olive oil spray

Directions

1. Combine first 5 ingredients in a medium bowl and stir to mix. Set aside.

2. Whisk together egg and milk in a second bowl. Set aside.

3. Cut gator into bite-sized (1-inch) pieces. Coat in egg mixture and then toss to coat in flour mixture. Works best if you only coat 3 to 4 pieces at a time. Place coated gator pieces on a plate.

4. Refrigerate coated gator for 20 minutes.

Note: you can skip this step but I find it helps the flour brown up better.

5. Spray both sides of gator with olive oil.

6. Set air fryer to 370 degrees for 14 minutes. Let preheat for 2 minutes. When timer says 12 minutes, place gator in Air Fryer basket. Do not crowd. You will probably want to cook them in 2 batches.

7. Air Fry for the remaining 12 minutes, shaking basket halfway through.

8. Toss with buffalo sauce and serve with blue cheese dressing for dipping.

Easy Crab Cakes

Ingredients • • • • • • • • • • •

1 cup plain bread crumbs 1 yellow onion, diced 1 egg 2 tablespoons light mayonnaise 1 teaspoon Worcestershire sauce 1 teaspoon old bay seasoning 1/2 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1 cup fresh jumbo lump crab meat 1/2 cup panko bread crumbs cooking spray

Directions 1.

2.

3.

4.

5.

6.

Combine plain bread crumbs, onion, egg, mayonnaise, Worcestershire sauce, old bay seasoning, Dijon mustard, and salt in a bowl; gently mix in crab meat.

Shape crab mixture into patties and press each patty into panko bread crumbs, coating both sides.

Place coated crab patties on a plate in the refrigerator for 15 minutes to 1 hour.

Preheat air fryer to 350°F (180°C).

Spray coated crab patties on both sides with cooking spray and place in the basket of air fryer.

Air fry crab cakes until crisp on the outside and cooked through in the middle, about 15 minutes.

Tastes good.

Does

good.

Buy local and bring home something good for your family and for the greater good of our state, lending support to fishing families, reviving the industry, and impacting the economy.

LouisianaSeafood.com for an abundance of world-class seafood, recipes and more right at your fingertips.

Ingredients • • • • • • • •

Instant Pot Shrimp Alfredo

12-15 jumbo shrimp without shells or tails, uncooked 1/3 cup onion diced 15 oz jar of Alfredo sauce 1 cup water or vegetable broth 2 cup rotini noodles 1/4 cup romano cheese grated 1/4 cup parmesan cheese grated 1 tbsp garlic minced

Directions

1. Add your onions, garlic and alfredo sauce into your pot, stir until combined. If you like your shrimp on the well done side add those in now too. (we did, you can see in the photos) 2. Pour in your water or broth and stir until smooth. Add peeled jumbo shrimp on top now. If you’re using really tiny shrimp wait to add those until later.

3. Pour in your uncooked noodles and submerge into the liquid.

4. Close lid and steam valve and set to high pressure for 3 minutes. (if you like your small noodles to be more al dente, set for 2 min.)

5. Quick release. If you have very small shrimp just add them to the top of your done alfredo inside your pot now and close the lid back up for 5 minutes to steam them. Then add grated romano and parmesan cheeses and stir so they melt. Serve!

Steamed Oysters with Cajun Butter

Ingredients • • • • •

1 cup of water 20 fresh oysters in shells, rinsed and scrubbed clean 2 tbsp cajun hot sauce 1 tbsp dried parsley 4 tbsp butter, melted

Directions

1. Pour water into insta pot and set trivet inside. Place oysters on the trivet. Close and lock the lid. Select Steam function according to manufacturer’s instructions; set timer for 2 minutes. Allow 15 minutes for pressure to build.

2. Meanwhile, stir hot sauce and parsley into the melted butter until well combined.

3. Release pressure using quick release according to manufacture’s directions, 3 to 5 minutes.

4. Carefully open the oysters using a spoon; set on a serving plate. Spoon butter over the top.

All these recipes and more can be found at www.LouisianaSeafood.com

Ingredients • • • • • • • • • • •

1-1.5 lb mahi mahi fillets, rinsed and cut into bite-size pieces 1 Tomato, chopped 2 Green Chiles, sliced into strips 2 Medium onions, sliced into strips 2 Garlic cloves, squeezed 1 tsp red chili flakes 1 Tbsp. freshly grated Ginger 3 Tbsp. Curry powder mix 2 cups unsweetened Coconut Milk 2 tsp salt 1/2 lemon, juiced

Directions 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Coconut Fish Curry

In the preheated pressure cooker on medium-low heat without the lid, add a swirl of oil and then drop in the chili flakes and lightly fry them (about 1 minute).

Then add the onion, garlic, and ginger and saute until the onion is soft.

Add the curry powder mix De-glaze with the coconut milk making sure to un-stick anything from the bottom of the cooker and incorporate it into the sauce.

Add the Green Chiles, Tomatoes and fish pieces. Stir to coat the fish well with the mixture.

Close the lid and set the valve to pressure cooking position.

Cook for 5 minutes at LOW pressure.

When time is up, release pressure through the valve.

Add salt to taste and spritz with lemon juice just before serving.

Serve alone, or with steamed rice.

Ingredients

Fish Tacos

For the fish: • • • • • •

1 ½ pounds drum fillets (this was 4 large fillets) ½ cup lime juice 1 tsp lime zest 2 tsp chili powder 1 tsp garlic powder 1 tsp sea salt

For the sauce: • • • • • • • •

½ cup sour cream ¼ cup mayonnaise 1 Tbsp lime juice 1 tsp lime zest ¼ tsp cumin ¼ tsp garlic powder 1 tsp cayenne pepper ¼ tsp kosher salt

For serving: • • • • • •

Pico de gallo Shredded cabbage Lime wedges Chopped cilantro Sliced avocados Corn or flour tortillas

Directions

1. Place fish in a flat bottomed pan in one even layer. Pour lime juice, zest, chili powder, garlic powder and salt over the top of the fish. Let them sit and marinate for 10 minutes. Then turn over the fish with a fork and let them sit for another 10 minutes.

2. Pour 1 cup of water in the bottom of your Instant Pot liner. Place trivet in bottom of the pot. Place fish in one layer if possible, if not spread it out as much as possible.

3. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minute (for fresh fish) or 4 minutes (for frozen fillets). When time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Fish should be at least 145°F in the middle.

4. Place fish in a bowl and break it up with two forks. Salt and pepper to taste.

5. Make the sauce by whisking the sour cream, mayo, lime juice, zest, cumin, garlic powder, cayenne and kosher salt together.

6. Serve the fish wrapped in a warmed or grilled tortilla with sauce, cabbage, pico, a squeeze of lime, cilantro and plenty of avocado.

Ingredients • • • • • • • • • • • • • • •

Alligator Chili

2 pounds tenderized alligator, cut into bite sized pieces 1 teaspoon salt 1 teaspoon black pepper 2-4 tablespoons vegetable oil 1 cup diced onion 2 cloves garlic 1 14.5 ounce can beef broth 2 15 ounce cans red kidney beans, rinsed 1 14.5 ounce can crushed tomatoes 2 4.5 ounce cans green chilies 3 tablespoons chili powder 2 tablespoons tomato paste 1 teaspoon ground cumin 2/3 cup finely crushed tortilla chips Shredded cheese, cilantro, sour cream for serving

Directions

1. Season the alligator with salt and pepper. Select “browning/saute” on your electric pressure cooker and add 2 tablespoons vegetable oil and brown the alligator in small batches, about 5 minutes. Add more oil as needed until all the seared on the outside. Transfer meat to a plate and set aside.

2. Add 1 tablespoon more oil into the pressure cooker pot and onion. Saute 3 minutes until tender.

Add the garlic and saute 1 minute more.

3. Stir in the beef broth, tomatoes, beans, green chilies, chili powder, tomato paste, and cumin. Stir in alligator.

4. Lock the lid in place. Select high pressure and 25 minutes cook time.

5. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.

6. When the valve drops, carefully remove the lid. Stir in the tortilla chips and let rest for 10 minutes, uncovered, to thicken.

7. Serve topped with cheese, cilantro, sour cream, and more tortilla chips as desired.

Ingredients • • • • • • • • • • • • • • • • • •

Instant Pot Shrimp Étouffée

2 lbs shrimp - peeled and deveined 1 Tbsp Creole seasoning - divided 4 Tbsp butter 1/4 cup all-purpose flour 1 cup onions 1 cup bell peppers - green, diced 1 Tbsp garlic - minced 1/4 tsp white pepper 1/2 tsp black pepper powder 1/2 tsp dried thyme 1/4 tsp salt - optional 2 cups seafood stock 1 tsp worcestershire sauce 1 tsp lemon juice 1 cup tomatoes - chopped 1 tbsp tomato puree 2 tbsp green onions - green parts only, sliced thinly 1/4 cup parsley - to garnish

Instant Pot Instructions

1. Rub shrimp with 1 tsp of Creole seasoning and set aside.

2. Select Saute and when Instant Pot has heated, melt butter in the inner pot of Instant Pot. 3. Add all-purpose flour to inner pot and cook butter and flour until the mixture resembles a light caramel color, stirring frequently, and being careful not to burn. This will take about 5 minutes. * 4. Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.

5. Stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt.

6. Using a spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a tablespoon or two of stock if needed.

7. Add seafood stock, worcestershire sauce, lemon juice, and stir.

8. Add tomatoes and tomato puree (if using) and gently push down with a spatula; don’t stir.

9. Close Instant Pot and pressure cook on High Pressure for 10 minutes.

10. Do a 10-minute natural release and open the Instant Pot. 11. Immediately stir in the shrimp and close the Instant Pot for 10 minutes. The shrimp will cook in the residual heat.

12. Open the Instant Pot again and gently stir the shrimp.

13. Serve Instant Pot Shrimp Étouffée over rice of your choice.

14. Sprinkle the shrimp étouffée with green onions and parsley.

You’re in

Louisiana. eat like it.

You can access all recipes and more at LouisianaSeafood.com.