– a co llecti on of L ouisiana r ec ipe s –
SPONSORED BY
You can access all recipes and more at LouisianaSeafood.com.
BBQ Shrimp
Ingredients • • •
12 raw colossal (10-12 count) Louisiana shrimp, unpeeled, with heads and tails left on ¼ cup Worcestershire sauce 1 1/2 tablespoons coarsely ground black pepper
Directions
• • • •
2 teaspoons Creole seasoning* 1 teaspoon minced fresh garlic half of 1 lemon, seeded 1 stick cold, unsalted butter, cut into 1/2-inch cubes
1. Place the unpeeled shrimp, Worcestershire, coarsely ground pepper, Creole seasoning and garlic in a heavy 10-inch, stainless-steel sauté pan. 2. Squeeze the juice from the lemon half over the shrimp and add the rind and pulp to the pan. 3. Over high heat, cook the shrimp while gently stirring and occasionally turning the shrimp. After about 2 minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half-cooked. 4. Reduce heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pan. While turning the shrimp occasionally, swirl the butter pieces until they are incorporated into the pan juices. The sauce turns light brown and creamy as it simmers, and the shrimp are just cooked through. Do not overcook the shrimp.
Basil Chimichurri Grilled Shrimp Skewers Ingredients • • • • • • •
4 lb Louisiana Shrimp, 16/20, peeled and deveined, tail off 6 cups Cilantro, leaves 6 cups Fresh basil, leaves 6 Tbsp Fresh oregano 6 ea Garlic, whole cloves 4 ea Jalapeños, no seeds 1/2 cup Shallot, sliced
• • • • • •
2 Tbsp Cumin 6 Tbsp Sherry vinegar 6 Tbsp Lime juice 1 1/2 Tbsp Black pepper 3/4 cup Olive oil Salt and Pepper, to taste
Directions
1. Combine cilantro, basil, oregano, garlic, jalapeños, shallots, cumin, sherry vinegar, lime juice and black pepper in a food processor. Process until a paste forms and drizzle olive oil until incorporated. Reserve 1 cup chimichurri to serve on the side. 2. Skewer each Louisiana shrimp through the tail and then the head to form a “C”. Place skewers in a bowl, pour remaining chimichurri marinade over and toss to coat well. Marinate for at least 30 minutes or up to 3 hours before cooking. 3. Remove shrimp from marinade and season with salt and pepper. Grill shrimp over medium-hot grill and cook for about 1 minute on each side. 4. Serve with remaining chimichurri sauce on the side.
Black and white sesame-crusted yellowfin tuna Ingredients • • • •
4 - Louisiana Yellowfin Tuna, cut into 3-oz. portions ¼ cup Black sesame seeds ¼ cup White sesame seeds 1¼ Tbsp Sesame oil
Directions
• • •
¾ tsp Wasabi, prepared 1 cup Ponzu sauce ¾ tsp Green onion, chopped
1. Mix sesame seeds together and crust Louisiana Yellowfin Tuna on all sides. 2. Add sesame oil to preheated nonstick sauté pan, add tuna and cook 1-3 minutes on each side, to medium rare. 3. Remove from heat, slice and fan out on serving plates. 4. On each plate, add 2 oz. ramekin of ponzu, and next to ponzu,1/2 tsp. mound of wasabi. Garnish each plate with sprinkle of chopped green onion.
Ingredients
Blue Crab Beignets
Batter
Filling
• • • • • • •
• • • • • •
1 cup all-purpose flour 1/4 cup plus 2 tablespoons corn starch 1 tablespoon baking powder pinch of salt pinch of pepper 1 cup Abita amber beer vegetable oil for frying as needed
1/2 cup Louisiana blue crab meat, picked through for shells 1/2 cup mascarpone cheese 1/4 cup chives 1 shallot, very small diced 2 teaspoons salt pinch of pepper
Directions
1. Mix all dry ingredients. Add beer slowly until batter is just thicker than pancake batter. Set aside, covered, at room temp for up to 2 hours. 2. Mix all ingredients in a medium sized bowl and form into 1/2 ounce balls. 3. To complete beignets: Heat oil in a fryer or cast iron skillet to 375ºF. Drop crab filling balls in the batter and lift out with a teaspoon. Gently drop them into the oil and fry for 2 to 3 minutes until golden brown and hot all the way through.
Ingredients • • • • • • •
Blue Crab Spring Rolls
1 cup fresh Louisiana corn 1 cup Louisiana blue crab claw meat, picked for shells 1 cup carrots, julienned 1 cup Napa cabbage, julienned 1/2 pound shiitake mushrooms, sliced and roasted 1/2 cup fish sauce 1/4 cup agave nectar
Directions
• • • • • •
2 teaspoons cilantro, chopped 2 teaspoons basil, chopped 1 teaspoon minced garlic, sautéed in oil 1 teaspoon minced ginger, sautéed in oil salt and pepper, to taste 5 sheets spring roll wrappers
1. Place all of the ingredients in a large mixing bowl, toss and allow to marinate for one hour. 2. Place a few tablespoons of warm water on a dinner plate, dip spring roll wrappers in warm water, flip and repeat, set on another plate and wait until pliable, 1 to 2 minutes. 3. Divide filling into five portions to wrap with spring roll wrapper. Place the filling on one side of the wrapper and make one complete roll to encase the filling. Tuck in the ends to seal in the filling. Continue rolling up the wrapper until the end; the wrapper will stick to itself. Store completed rolls under a lightly damp paper towel in the refrigerator until needed. 4. Chef ’s Notes: Fish sauce is a condiment common to Asian cuisines, it can be found in most Asian food markets. Spring roll wrappers are dried rice paper; they are sold in most Asian food markets. Look for some pliability in them when flexed, if they begin to crumble, they are too dry, and may not soften properly.
Ingredients • • • • • •
Brewers Crab Fingers
2 sticks (16 tablespoons) butter, softened 1/4 cup Worcestershire sauce 2 tablespoons chopped garlic Pinch of cayenne pepper, more or less to taste 1 Tbsp black pepper Juice of half a lemon
• • • • •
Pinch of Cajun or Creole seasoning 2 to 4 dashes Louisiana-style hot sauce Pinch of paprika 1 pound Louisiana crab fingers 1/2 cup Abita Amber beer
Directions
1. Combine all ingredients except crab fingers and beer in a medium pan and cook over medium heat until butter melts and ingredients blend. 2. Add crab fingers and sauté briefly before adding beer. 3. Simmer to reduce for about 10 or 15 minutes. 4. Serve with hot French bread for dipping into the buttery sauce.
Cheesy Spinach, Artichoke and Crab Dip Ingredients • • • • • •
1 14oz. can of artichoke hearts, drained and finely chopped 1 lb. fresh Louisiana crabmeat (lump or regular), shells removed and drained 8 oz. frozen spinach, drained 2 Tbsp. green onions, minced 1/2 cup reduced fat sour cream 1/2 cup reduced fat cream cheese
Directions 1. 2. 3. 4. 5.
• • • • • •
1/3 cup parmesan cheese 3/4 cup shredded reduced fat colby and monterey jack cheese 3 Tbsp. butter, melted 1 tsp. Tabasco® brand Pepper Sauce 1 tsp. lemon juice Salt and pepper to taste
Preheat oven to 325°F. Spray a casserole dish with non-stick cooking spray. Combine all ingredients in the prepared casserole dish and stir to thoroughly combine. Bake, covered, for 40 minutes. Serve with whole wheat crackers, bread slices, celery, carrots, zucchini or other vegetable sticks.
Ingredients • • • • • • •
Crabmeat Maison Crostini
24 (1/2-inch slices) French Bread (from 1 loaf) 1 Tbsp. vegetable oil 1 tsp. kosher salt, divided 1 lb. fresh jumbo lump crabmeat, picked free of shells 3/4 cup chopped celery 1/3 cup mayonnaise 1/4 cup whole grain Dijon mustard
• • • • • •
3 Tbsp. chopped capers 2 Tbsp. Champagne vinegar 2 Tbsp. chopped parsley 1 tsp. lemon zest 1/2 tsp. ground black pepper Garnish: micro arugula
Directions
1. Preheat oven to 350°. Line 2 rimmed baking sheets with aluminum foil. Lay bread slices evenly on prepared pans. Drizzle oil over bread, and sprinkle evenly with 1/2 tsp. salt. Bake until lightly golden and crispy, about 15 minutes. Let cool to room temperature. Store in an airtight container up to 3 days. 2. In a large bowl, gently combine crabmeat, celery, mayonnaise, mustard, capers, vinegar, parsley, zest, remaining 1/2 tsp. salt, and pepper. Cover, and refrigerate up to 2 days. Spoon 1 Tbsp. crab mixture on each crostini. Top with micro arugula, if desired.
Ingredients • • • • •
Crabmeat Salad
1 pound lump crabmeat, picked over for shells and cartilage 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 dashes Louisiana-style hot sauce 3 tablespoons finely chopped celery
Directions
• • • • •
1 tablespoon finely chopped green onions 1 tablespoon capers 3 teaspoons finely chopped fresh parsley leaves 1/4 cup mayonnaise 2 teaspoons Creole mustard
1. Combine all of the ingredients in a mixing bowl and mix well. Refrigerate for at least 1 hour before serving. The salad can be served atop a mound of salad greens, on thick slices of tomatoes, or in an avocado half. It can also be served as an hors d’oeuvre, with crackers or toast points.
Ingredients • • • • • •
Creole Deviled Eggs
12 large hard-cooked eggs, peeled 12 large cooked shrimp, peeled and diced 3 Tbsp. mayonnaise 1 Tbsp. chopped fresh dill 1 Tbsp. fresh lemon juice 2 tsp. Dijon mustard
• • • • •
2 tsp. capers, chopped 1/2 tsp. ground black pepper 1/4 tsp. salt 1/4 tsp. hot sauce, such as TABASCO ® Garnish: fresh dill
Cook/Prep Time: 15 minutes Servings: 6
Directions
1. Halve eggs lengthwise, and place yolks in a medium bowl. Set aside egg whites. 2. Mash yolks with a fork, and add shrimp, mayonnaise, dill, lemon juice, mustard, capers, pepper, salt, and hot sauce. Using a rubber spatula, stir until well combined. Divide egg yolk mixture equally between egg whites with a spoon. Garnish with fresh dill, if desired.
Everyone loves a deviled egg, and this well-seasoned version is no exception.
Healthy Hot Crab Dip Ingredients • • • •
8 oz. ea. / 3 ea. Lowfat Cream Cheese ¾ cup Worcestershire sauce 3 cups Green onions, chopped 3 Tbsp. Garlic, chopped
• • •
1¼ cups Low-sodium soy sauce 1 lb. fresh Louisiana Blue Crab meat 6 cups Artichoke hearts, chopped
To Assemble • •
Celery sticks Red bell pepper sticks
• • •
Blend cream cheese with Worcestershire sauce, green onions, garlic and soy sauce. Fold in Louisiana Blue Crab and artichoke hearts, divide into 3 ovenproof dishes and hold until needed. Place ovenproof dishes in 425°F oven and heat until bubbly, 12-15 minutes. Remove.
Directions
• •
Green bell pepper sticks Tortilla chips
1. Place ovenproof dishes on serving platters, surround each platter with celery, red pepper and green pepper sticks and tortilla chips.
Cook/Prep Time: 25 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.
Buffalo Shrimp
Ingredients • • • •
5 ounces Louisiana-style hot sauce 1/2 pound whole butter, cold, unsalted, cut into 1/2-inch cubes 2 tablespoons heavy cream 1 pound jumbo Louisiana shrimp, peeled and deveined
• • • • •
2 cups all-purpose flour 1/2 cup whole milk 2 eggs 6 cups oil, preferably canola 1/2 cup blue cheese crumbles
Cook/Prep Time: 15 minutes Servings: 6
Directions 1. 2. 3. 4. 5. 6.
In a small sauce pan, reduce the hot sauce until thick, add the heavy cream, bring to a boil, and lower the heat. On low heat, stir in the butter in stages, keeping the sauce hot the whole time. Set aside, but make sure it stays hot. Heat oil to 350ºF. Whip the eggs and add the milk for an egg wash. Bread the shrimp by rolling them in the flour, then dipping them in the egg wash, and rolling them in flour again. Fry shrimp in the hot oil for 3 minutes (depending on the fryer). Remove shrimp from oil and dry with a napkin. Put shrimp in a large bowl, add the reserved sauce, and toss. Plate the shrimp, draining most of the sauce from the shrimp as you do so, and top with blue cheese crumbles.
Pro Tip
if you are counting calories, you can eat twice the amount of buffalo shrimp vs. buffalo chicken!
Oyster and Brie Soup
Ingredients • • • • • • •
1 quart of freshly shucked oysters with liquid ½ stick of unsalted butter 2 bunches of green onions, finely chopped 5 stalks of celery, finely chopped 8 cloves of garlic, finely chopped 2 tablespoons of parsley, finely chopped 1 quart of whipping cream
Directions 1. 2. 3. 4. 5. 6.
• • • • • •
50 ounces of Brie cheese 1 pint of half-and-half 2 teaspoons of salt ½ teaspoon of black pepper ½ teaspoon of cayenne 3 to 4 medium-cooked potatoes, diced in 1-inch cubes
In a two-quart pot, poach the oysters in their own liquid. Melt the butter in a large skillet on medium heat. Sauté the green onions, celery, garlic and parsley until translucent. Add the whipping cream. Peel the bloomy rind off the Brie cheese, cut into small pieces, and add to the skillet. Raise the fire to high to enable the cheese to melt. Once the cheese is melted, lower the fire to a simmer and add the poached oysters with liquid. Add the half-and-half, salt, pepper, and cayenne and cook for 2 to 4 minutes. Add the potatoes, stir, and turn off fire.
Prosciutto - wrapped shrimp with honey satsuma glace
Ingredients • • • •
10 jumbo Louisiana shrimp 10 slices prosciutto 3 small satsumas 10 pieces pepper jack cheese cut 3/4 x 3/4 x 2-inch
• • •
salt and pepper, to taste 3/4 cup honey 3 tablespoons satsuma jelly or preserves
Directions
1. Cut satsumas in half and remove peels, slice each half into fourths. 2. Peel and devein shrimp but leave tails on. Sprinkle with salt and pepper. Cut in half lengthwise almost all the way to the tail. Leave the tail intact. 3. Place cheese and 1 satsuma slice in between 2 halves of shrimp and wrap tightly with 1 slice of prosciutto. 4. Cook over hot grill until prosciutto forms a skin around shrimp and they are firm. 5. In a pot over low heat, combine honey and satsuma jelly or preserves. When mixture is warm, drizzle over top of cooked shrimp.
Ingredients • • • • • • • •
Tropical Shrimp Salad
1 1/2 lbs. large cooked Louisiana shrimp, peeled 2 cups chopped pineapple 1 1/2 cups honeydew melon balls 1 1/2 cups watermelon balls 1 1/2 cups cantaloupe balls 1 cup peeled, seeded and sliced cucumber 1/4 cup chopped green onion 1 cup fat-free vanilla yogurt
Directions
• • • • • • • •
2 tsp. lemon zest 3 Tbsp. fresh lemon juice 2 Tbsp. light mayonnaise 1 Tbsp. honey 1 Tbsp. chopped fresh dill 1 tsp. kosher salt 1/4 tsp. ground black pepper Chopped green onion, celery leaves, fresh dill
1. In a large bowl, combine shrimp, pineapple, melons, cucumber and green onion. 2. In a small bowl, whisk together yogurt, lemon zest and juice, mayonnaise, honey, dill, salt and pepper. Add yogurt mixture to shrimp mixture and stir to combine. Garnish with chopped green onion, celery leaves and dill, if desired.
Crabmeat and Smoky Sweet Potato Soup
Ingredients • • • • • •
4 extra-large sweet potatoes (about 5 lbs.) 4 cups seafood stock 2 cups heavy whipping cream 3/4 tsp. kosher salt, divided 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg
• • • • •
1 lb. fresh jumbo lump crabmeat, picked free of shells 1 Tbsp. fresh lemon juice 1/8 tsp. crushed red pepper 2 Tbsp. unsalted butter, melted 1 Tbsp. thinly sliced chives
Directions
1. Prepare a smoker to 200°. 2. Smoke sweet potatoes 2 1/2 to 3 hours. Let cool, and peel. In a large Dutch oven, combine sweet potatoes, stock, and cream. With an immersion blender, blend on high speed until smooth. Heat over medium heat, and add 1/2 tsp. salt, cinnamon, and nutmeg. Strain mixture through a fine-mesh sieve into a large bowl; discard solids. 3. In a medium bowl, combine crab, lemon juice, red pepper, remaining 1/4 tsp. salt, butter, and chives. Divide soup among bowls and top with crabmeat mixture.
Ingredients • • • • • • • • •
2 Tbsp. unsalted butter 1 cup chopped onion 1 cup chopped celery 1 cup chopped green bell pepper 1 cup chopped carrot 3 cloves garlic minced 8 Roma tomatoes, seeded and chopped 6 cups chicken broth 1 (16 oz.) package crawfish tails
Directions
Rustic Crawfish Soup • • • • • • • •
1/2 cup fresh lemon juice 1/4 cup chopped fresh parsley 1 Tbsp. chopped fresh basil 1 tsp. hot sauce 2 tsp. Worcestershire sauce 1 tsp. salt 1/2 tsp. ground black pepper 1/4 cup heavy whipping cream
1. In a large Dutch oven, melt butter over medium heat. Add onion, and cook until translucent, 4 to 6 minutes. Add celery, bell pepper, and carrot. Cook until softened, 6 to 8 minutes. Add garlic, and cook until fragrant, about 1 minute. Add tomatoes, chicken broth, and crawfish. Bring to a boil. 2. Add lemon juice, parsley, basil, hot sauce, Worcestershire, salt, and pepper. Reduce to a simmer, and simmer 26 to 30 minutes. 3. Stir in cream. Serve immediately.
Ingredients • • • • • • • • • •
1/2 cup (1 stick) unsalted butter 1/2 onion, chopped 1 stalk celery, chopped 1/4 red bell pepper, chopped 1/4 cup all-purpose flour 1 cup chicken broth 1 1/2 cups heavy whipping cream 1 1/2 cups whole milk One 15-ounce can cream-style corn 1 cup corn kernels (from 2 medium ears corn)
Easy Shrimp and Corn Soup •
•
1 pound small shrimp (30/40s), peeled and deveined 2 teaspoons Cajun Select Seasoning, recipe follows Splash liquid crab boil 1/4 cup green onions sliced on a bias Kosher salt and freshly ground black pepper Paprika, for garnish
• • • • •
1 tablespoon ground black pepper 1 tablespoon sugar 1 teaspoon dried basil 1 teaspoon ground celery seed 1 teaspoon dried oregano
• • • •
Cajun Seasoning • • • • •
2 tablespoons granulated garlic 2 tablespoons paprika 2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon onion powder
Directions
1. Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels. 2. Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
Cajun Seasoning
1. Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
Yield: 1 Cup
Crawfish “Bloody Mary” Appetizer
Ingredients • • • • •
1 lb. Louisiana Crawfish tailmeat, cooked 1 Tbsp. Lime juice 1 Tbsp. Cilantro, chopped ¾ cup CLAMATO® juice ¼ cup Green olives, sliced
• • • •
1 cup Cucumber, peeled, seeded, diced 1 Tbsp. Jalapeno pepper, seeded, minced 1¼ Tbsp. Creole seasoning, divided 5 each Lime wedges
Directions
1. Pre-freeze 4 martini glasses. 2. In a bowl, combine the lime juice, cilantro, CLAMATO, sliced olives, cucumber, jalapeno and 1 Tbsp. Creole seasoing. 3. Add Louisiana Crawfish meat to the mixture and let sit at room temperature for 5 minutes. 4. Using 1 lime wedge, run the flesh of the wedge around the rim of each martini glass, then sprinkle a little of the remaining Creole seasoing on each rim. 5. Spoon the crawfish mixture along with some of the liquid into each glass. Garnish each with a lime
I
Seafood Stuffed Mushrooms
, ngredients h• 4 portobello mushroom caps • 2 Tbsp. unsalted butter • 1 cup chopped onion • 1/2 cup chopped celery • 1/2 cup chopped green bell pepper • 1/2 cup chopped red bell pepper • 3 cloves garlic, minced • 2 tsp. Old Bay Seasoning • 1 tsp. salt • 1/2 tsp. ground black pepper
Directions
• • • • • • • • •
1/2 cup shredded Parmesan cheese, divided 1/2 cup shredded mozzarella cheese 1 Tbsp. fresh lemon juice 2 tsp. Worcestershire sauce 2 eggs, lightly beaten 1/2 cup Japanese bread crumbs (panko), divided 4 oz. crabmeat 4 oz. crawfish tails 2 Tbsp. chopped fresh parsley
1. Preheat oven to 350°. Line a rimmed baking sheet with foil, and spray with nonstick cooking spray. 2. Using a dry paper towel, lightly brush excess dirt from outside of mushroom caps. Remove and discard stems. Using a metal spoon, scrape gills and discard. 3. In a large skillet, melt butter over medium heat. Cook onion and celery until translucent and soft, 10 to 12 minutes. Add bell peppers, and cook 4 to 6 minutes more. Add garlic, Old Bay Seasoning, salt, and pepper, and cook just until fragrant, about 1 minute. 4. Transfer onion mixture to a large bowl, and add 1/4 cup Parmesan, mozzarella, lemon juice, Worcestershire, eggs, 1/4 cup bread crumbs, crab, and crawfish. Mix to combine well. Divide mixture evenly among mushroom caps, and press firmly. Top mixture with remaining bread crumbs, remaining 1/4 cup Parmesan, and parsley. Place on prepared baking sheet, and bake until lightly browned, 15 to 17 minutes.
In Louisiana, we’ve got a lot to celebrate—and we do. From crab to crawfish, oysters to alligator, baked, blackened, fresh and fried, there’s an abundance of world-class seafood just waiting on you with all the recipes and more, right at your fingertips on LouisianaSeafood.com.