7 New Orleans Restaurant Shrimp Recipes | Where NOLA eats

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Submit a Recipe to Gain Your Weight in Shrimp Contest

Recently we announced our “Win your weight in shrimps” contest presented by Rouses Market. ”Cooks, who live in the New Orleans area, can submit an original shrimp recipe and see if it wins the award. If so, that cook will gain his weight in shrimp. For more details and the registration form, look here. the registration deadline is May 24. In the meantime, browse these New Orleans restaurant recipes for inspiration. Or, for dinner ideas, if all that shrimp talk makes you want to. We have several variations of the barbecue shrimp in New Orleans, originally made famous by Pasqual’s Manale. Starting Monday, May 15 in the morning, the Louisiana Coastal Brown Shrimp season is open in all areas. Let’s start cooking.

– Ann Maloney, food writer

Mr. B’s BBQ Shrimps

The recipe, which was recently featured on the Food Heritage stage at the New Orleans Jazz Fest, can be found in the restaurant’s cookbook, “Mr. B’s Bistro Cookbook”. The recipe includes the Creole seasoning used in the recipe. For more Mr. B’s Bistro recipes, visit Mr. BsBistro.com.

Bourbon barbecue shrimp po-boy recipe from the house of Bourbon

Bourbon House Chef Darin Nesbit shares his BBQ Shrimp Po-Boy recipe, which was served in Jackson Square at the French Quarter Fest. The savory sauce sinks into the crisp French bread for a tasty, albeit a bit messy, treat. Find the recipe here.

Dook’s Place BBQ Shrimp Recipe

The 2017 New Orleans To Watch Chefs shared recipes with us. Edgar Chase IV and Gavin Goins Jr. Chase of Dook’s Place shared a recipe for Creole Macque Sprouts with Corn and Crayfish, which you can find here, and this variation of barbecued shrimp. Find the shrimp recipe here.

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Creole mom’s creoles

Here is the description of the shrimp creole that came with the mother’s recipe: “Shrimp creole is a staple of French-Spanish cuisine in New Orleans. Tomatoes and shrimp are plentiful in both the climate and the region. geography of southern Louisiana. As far as we can judge, the dish is usually made with a combination of whole and coarse tomatoes to give it texture. However, it is thinner, more lightly cooked than the “red sauce” traditional for pasta, and not as heavily seasoned. Here is the recipe.

Boiled Shrimps from Tujague with Red and White Remoulade

This recipe from Tujague restaurant is featured in “Tujague’s Cookbook: Creole Recipes and Lore in the New Orleans Grand Tradition” by Poppy Tooker (Pelican Publishing, 2015). The book offers both a red and white sauce. Find it here.

Rosedale Restaurant Rosemary Shrimp Recipe

Brett “Shaggy” Duffee, chef at Susan Spicer’s new restaurant, Rosedale, 801 Rosedale Drive in New Orleans, was chosen as a chef to watch in 2017. Duffee makes a variation of barbecued shrimp that will definitely get you looking for a big one. piece of hot French bread for dipping. Find the recipe here.

Upperline Fried Green Tomatoes with Shrimp Remoulade

JoAnn Clevenger, the owner of the Upperline restaurant who came up with this dish, has seen it repeated countless times in other restaurants. Upperline’s recipe calls for the slices to be dipped in buttermilk, then in seasoned cornmeal. That’s it. Here is the recipe.

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