5 Classic New Orleans Shrimp Recipes: Give Yourself a Good Time to Perfect Your Technique | Where NOLA eats
(Photo by David Grunfeld, NOLA.com | The Times-Picayune Archives)
Try Yourself at 5 Classic New Orleans Shrimp Recipes
During Lent, many Christians avoid meat on Fridays. In southern Louisiana, that means turning to seafood as the main ingredient in breakfasts and dinners. We’ve recently rounded up six quick and easy fish recipes that work well with common white flesh fish, such as trout, drum, catfish, or tilapia. Here, we take a look at five classic New Orleans shrimp dishes. The plus: The dishes offer the opportunity to master traditional preparations at home. Most of these recipes feature a âIn Judy’s Kitchenâ video, in which Judy Walker offers step-by-step instructions.
In the episode of “In Judy’s Kitchen”, Nola.com | Judy Walker, then Editor-in-Chief of The Times-Picayune, teaches Nola.com SEO producer Diya Chacko how to make shrimp Creole. Video by G. Andrew Boyd.
Judy Walker notes: “As with all of the staples of the old-fashioned culinary canon, there are thousands of versions of this recipe. the writer Marcelle Bienvenu and Walker.
NOLA.com | Retired Times-Picayune Food Editor Judy Walker and NOLA.com Home Page Producer Diya Chacko show us how to make New Orleans’ famous BBQ shrimp in this episode of ” In Judy’s Kitchen “. (Video by G. Andrew Boyd)
Judy Walker and Diya Chacko prepare JoAnn Clevenger’s famous Fried Green Tomatoes with Shrimp Remoulade Sauce in today’s episode of “In Judy’s Kitchen”. (Video by G. Andrew Boyd)
JoAnn Clevenger, owner of Upperline Restaurant, developed the recipe for Fried Green Tomato with Shrimp Remoulade. Don’t have green tomatoes? Serve it over crispy iceberg lettuce.
In this episode of “In Judy’s Kitchen”, Judy Walker teaches Diya Chacko how to make a classic Louisiana okra with seafood. (Video by G. Andrew Boyd)
This recipe is Judy Walker’s adaptation of a Seafood Gumbo recipe from what is commonly referred to as “the NOPSI cookbook”. At one time, New Orleans Public Service Inc. (think Entergy today) was the local power company. His team of home economists developed recipes that were distributed in public transport and cookbooks.
(Jennifer Zdon, NOLA.com | The Times-Picayune Archives)
The key to great fried shrimp: don’t overcook them. The shrimp should fry in about three minutes, but watch their color. When they float on the surface of the fat, quickly remove them and drain them.
Catfish Amandine (Photo by G. Andrew Boyd, NOLA.com | The Times-Picayune)
Over 100 seafood recipes
Need more seafood recipes for Lent? Discover our collection of over 100 dishes to try at home. They are listed by main ingredient: crabs, oysters, fish or shrimp. Or check out our quick and easy fish recipes, all easy to prepare in about half an hour.