NOLA Style BBQ Shrimp
(Recipe per 4 pounds of shrimp)
Joyce Eaglin Doerr
Skillet on high heat
2Tbs. Olive oil
Head of garlic, minced
4Tbs chopped rosemary
Add shrimp (I will toss shrimp with cajon spices and let sit prior to cooking)
Add:
6 Tbs Worcestershire
6 Tbs Crystal hot sauce
1 lemon - juice first then place quarters
Deglaze with 2/3 c beer
Add 2 Tbs creole seasoning
Reduce heat and add 2 sticks of butter
Seafood DeLaRonde
Very versatile
Place scallops, oysters or shrimp (or any combo of above) in bottom of cast iron pan.
Top with crab meat
Top with Pesto (I make from scratch with a higher cheese to basil ratio)
Top with thin slices of butter.
Bake @400 until top begins to brown
Cajun Rice
Precook rice (recipe is per 2 cups uncooked rice)
2 Tbs oil
3 celery stalks, chopped
2 bell peppers, chopped
Cook 8-10 min
Add:
bag of frozen corn, thawed & drained
4 cloves minced garlic
1/4 tsp paprika
1/4 tsp cayenne
3/4 tsp thyme
1/2 tsp salt
2 Tbs tomato paste
Cook 1-3 min, until well mixed
Remove from pan
Add 1 Tbs oil and cold rice until warmed
Add veggie mix back in and stir
*NOTE- Add kidney beans or Garbanzo beans to make a complete meal!
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