LOUISIANA ON YOUR PLATE - SUMMER 2020

Smoked Shrimp Dip

1 lb. cooked, peeled, deveined Louisiana Shrimp

8 oz. Cream Cheese, softened

2 Tbsp. Celery, finely chopped

2 Tbsp. Sweet Pickle Relish

1 clove Garlic, minced

2 tsp. Onion, grated

1 Tbsp. Lemon Juice

1 tsp. Horseradish

1 tsp. Dry Mustard

1/2 tsp. Salt

1/4 tsp. Worchestershire Sauce

1/4 tsp. Liquid Smoke

2 Tbsp. Parsley, chopped

Hot Sauce to taste

 

Grind shrimp in food processer until finely minced.

 

Combine all ingredients except parsley. Chill for several hours.

 

Garnish with parsley and serve with crackers or crostini.

 

 

Shrimp and Corn Chowder

1/2 lb. Bacon

3 Tbsp. Bacon Fat

2 cups Onions, finely chopped

1 cup Celery, finely chopped

1/2 cup Bell Pepper, finely chopped

1/2 cup Carrots, grated

1/2 Bay Leaf

2 cups Potatoes, diced

1/4 cup Water

2 Tbsp. Flour

4 cups Shrimp Stock

1 can Cream Style Corn (16.5 oz.)

1 can Low Fat Evaporated Milk (13 oz.)

2 lbs. Louisiana Shrimp, cooked and peeled

1 Tbsp. Salt

1/2 tsp. Cayenne Pepper

1/2 tsp. Black Pepper

Hot Sauce to taste

 

Fry bacon, crumble and set aside. Reserve bacon fat.

 

Saute onions, celery, bell pepper and carrots in 3 Tbsp. bacon fat.

 

Add bay leaf, potatoes and water. Cook for 5-10 minutes.

 

Sprinkle flour over mixture, stir well and add shrimp stock. Bring to boil.

 

Add corn, milk, shrimp, salt, cayenne and black pepper and hot sauce. Simmer over low fire for approximately 30 minutes.

 

 

Shrimp Celeste

2 Tbsp. Cooking Oil

2 Tbsp. Flour

1 cup Onions, chopped

1/2 tsp. garlic powder (or 2 cloves, minced)

1/ cup Green Pepper, chopped

1 can Stewed Tomatoes (14.5 oz.)

1 tsp. Black Pepper

1/4 cup Parsley, minced

1 can Cream of Mushroom Soup

2 cups Louisiana Shrimp, peeled and deveined

1 Tbsp. Cognac

3 cups Cooked Rice

 

Heat oil, add flour and stir until golden brown. Add onion, garlic, green pepper, tomatoes, salt and pepper. Cook until onions are tender.

 

Add parsley and mushroom soup and cook about 6 minutes more.

 

Add shrimp and cook until shrimp are pink and firm. Then stir in cognac and correct seasoning to taste.

 

Remove from fire and serve over beds of rice.

 

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