Tag: shrimp

Luxurious Seafood Dip with Shrimp, Crab, and Tasso

If you’re searching for a show-stopping appetizer that brings the flavors of New Orleans right to your table, this Crescent City-inspired seafood dip comprised of  Shrimp and Crab from Louisiana Cookin  is the perfect choice. Creamy, savory, and packed with seafood, it’s the ideal starter for any gathering—whether it’s game day, a family get-together, or a casual party. Infused with Creole seasoning, zesty hot sauce, and savory tasso, this dip offers a luxurious depth of flavor that is unmistakably Louisiana.

This seafood dip recipe draws inspiration from the rich culinary traditions of the Crescent City. New Orleans is famous for its seafood and bold, flavorful dishes, and this shrimp and crab dip is no exception. The combination of crabmeat and shrimp creates a dip that is both hearty and luxurious. Freshly grated Parmesan cheese and cream cheese ensure a creamy, smooth texture, while a touch of sherry and lemon juice adds brightness to balance the richness. Let’s dive into how you can bring these authentic flavors to life.

Ingredients:

  • 1 (8-ounce) container of lump or claw crabmeat, carefully picked free of shells
  • ½ pound cooked, peeled, and deveined shrimp, chopped into bite-sized pieces
  • ½ cup chopped tasso
  • 1 (8-ounce) package of cream cheese, brought to room temperature
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon dry sherry
  • 1 cup finely chopped yellow onion
  • ½ cup finely chopped red bell pepper
  • ½ cup chopped green onion
  • ¼ cup mayonnaise
  • 1 tablespoon unsalted butter
  • 1½ teaspoons fresh lemon juice
  • 1 tablespoon hot sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon Creole seasoning
  • Tortilla chips, to serve alongside the dip
  • Garnish: sliced green onion

Directions:

  1. Preheat your oven to 350°F (175°C). This ensures it’s at the perfect temperature when your dip is ready to bake.
  2. In a small cast-iron skillet, melt the unsalted butter over medium heat. Add the chopped tasso, and cook it while stirring occasionally. After about 5 to 7 minutes, the tasso should be golden brown and crispy. Once cooked, remove the tasso with a slotted spoon, letting it drain on paper towels. Keep the flavorful drippings in the skillet, as you’ll use them in the next step.
  3. In the same skillet, cook the chopped yellow onion over medium heat. Stir occasionally, allowing the onion to soften and turn a deep golden brown—this should take about 7 to 10 minutes. Next, add the finely chopped red bell pepper and cook for another 5 minutes, stirring occasionally until the peppers soften. Stir in the tablespoon of dry sherry, and cook for 3 to 5 minutes until the liquid reduces by half. Once finished, remove the skillet from the heat and let the mixture cool slightly.
  4. In a large bowl, stir together the softened cream cheese and mayonnaise until smooth. To this mixture, add the cooled onion and bell pepper blend, the crispy tasso, chopped green onions, hot sauce, lemon juice, cornstarch, and Creole seasoning. Mix well to ensure all the ingredients are evenly incorporated.
  5. Now it’s time to add the stars of the dish—gently fold in the crabmeat and chopped shrimp, being careful not to break the crab into smaller pieces. Stir in the freshly grated Parmesan cheese. Once combined, spread the mixture into a 1½-quart cast-iron gratin dish, which will help the dip retain heat and develop a beautiful golden crust.
  6. Place the gratin dish into your preheated oven, and bake for 20 to 25 minutes. You’ll know it’s ready when the dip is golden brown and bubbling on top. Remove from the oven, garnish with additional sliced green onions if desired, and serve hot with tortilla chips.

Whether you’re preparing for a special event or simply indulging in a flavorful snack, this Crescent City-inspired Shrimp and Crab Dip is sure to impress your guests. The blend of seafood, creamy cheese, and bold Creole flavors creates a dish that’s rich, comforting, and full of depth. Pair it with some crispy tortilla chips, a fresh salad, or warm French bread to make the experience even more delightful.

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Step into Cajun Cuisine with a Delicious Shrimp Boil

If you’re looking to bring a taste of Louisiana to your dining table, this Cajun Shrimp Boil recipe from Louisiana Cookin is just what you need. Bursting with bold flavors and succulent shrimp, this dish is a true Cajun delight. The best part? You can personalize it by adding your favorite ingredients alongside the shrimp, so get ready to embark on a culinary adventure!

Ingredients

Directions

  1. Preheat your oven to 375°F.
  2. Trim about half an inch off the top end of each garlic bulb, ensuring the cloves remain intact. Place the garlic bulbs, cut side up, on a sheet of aluminum foil. Drizzle them with olive oil, then tightly wrap the foil around them.
  3. Pop the garlic package into the preheated oven and let it roast until the cloves turn soft and golden, which should take around one hour. The aroma will fill your kitchen, making it hard to resist the anticipation of the flavorful shrimp boil to come.
  4. Time to prepare the stockpot for the boil! Fill a large stockpot with 12 quarts of water. Now, add the concentrated shrimp and crab boil, along with the crawfish, shrimp, and crab boil bag. Squeeze the juice from the halved lemons into the pot, then toss in the lemon halves themselves. Include the bay leaves and black peppercorns as well. Give everything a good stir to distribute the flavors evenly.
  5. Cover the stockpot and crank up the heat until the water reaches a rolling boil. Maintain this vigorous boil for about 30 minutes to allow the spices to infuse the liquid.
  6. Time to add the roasted garlic, celery, and onions to the pot. Once they’re in, let the boil resume its lively bubbling for another 5 minutes. This will allow the flavors to meld together and create a savory base.
  7. Carefully introduce the unpeeled fresh shrimp into the pot. Give it a gentle stir to ensure every shrimp is fully immersed in the flavorful broth. Cover the pot, turn off the heat, and let it sit for 10 minutes. This will allow the shrimp to cook gently in the residual heat, ensuring they remain plump and juicy.
  8. Now comes the exciting part—draining the shrimp boil. Remove the lid, carefully pour the contents of the pot into a colander, and bid farewell to the seasoning bag and bay leaves as they make their exit. Your aromatic Cajun shrimp, infused with the essence of garlic and spices, are now ready to be devoured.
  9. To serve your Cajun Shrimp Boil, provide lemon wedges, cocktail sauce, melted butter, rémoulade sauce, Cajun seasoning, and French bread on the side. These accompaniments will complement the flavors and add an extra layer of deliciousness to your meal. Don’t forget to garnish with fresh parsley for a vibrant finishing touch.

Side Dish Suggestions:

  • Corn on the cob: Boil some fresh corn on the cob alongside the shrimp for a classic Southern side dish. Serve it with a slather of butter and a sprinkle of Cajun seasoning.
  • Red potatoes: Boil small red potatoes until tender, then toss them in melted butter and sprinkle with chopped parsley. They make a delightful addition to the shrimp boil.
  • Hush puppies: Whip up a batch of golden, crispy hush puppies to accompany your Cajun feast. These cornmeal-based fritters are perfect for savoring the flavors of the shrimp boil.

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The Perfect Summer Sandwich: Barbecue Shrimp Po’boy

Indulge in the flavors of the South with this delicious recipe for Cajun Barbecue Shrimp Po’boy from Food and Wine. Bursting with rich and smoky spices, tender shrimp, and a medley of crisp veggies, this classic Louisiana sandwich is a true delight for your taste buds. The combination of robust seasonings and fresh ingredients makes this dish a beloved favorite among Cajun and Creole cuisine enthusiasts. Whether you’re hosting a casual gathering, planning a family meal, or simply craving an authentic taste of the Bayou, this recipe will transport you to the heart of Louisiana with every satisfying bite.

Ingredients for your Shrimp Po’boy

Directions

  1. In a bowl, combine the smoky paprika, garlic powder, onion powder, dried thyme, cayenne pepper, mustard powder, black pepper, kosher salt, celery salt, and dark brown sugar.
  2. In a separate bowl, toss the shrimp with 2 tablespoons of canola oil until they are evenly coated. Sprinkle half of the barbecue seasoning over the shrimp, adding more as needed, and toss to ensure they are well coated.
  3. Heat the remaining canola oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 30 to 40 seconds per side until they turn light pink and slightly curled. Remove the skillet from heat.
  4. Slice the baguettes lengthwise and spread mayonnaise on both cut sides of the top and bottom halves. Divide the shredded lettuce, tomato slices, and sweet and spicy pickles between each baguette. Place the cooked shrimp on top, close the baguettes, and cut them in half to serve.

To complement the bold flavors of the Cajun Barbecue Shrimp Po’boy, consider serving it with traditional Cajun side dishes. A classic choice is a side of red beans and rice, featuring slow-cooked red beans seasoned with aromatic spices and served over fluffy rice. Another excellent accompaniment is a refreshing Creole coleslaw, made with shredded cabbage, bell peppers, and a tangy dressing infused with Creole mustard and a touch of hot sauce. For a hearty option, cornbread muffins provide a delightful contrast to the spicy shrimp, with their slightly sweet and buttery texture. Complete the meal with a side of crispy sweet potato fries or a vibrant cucumber and tomato salad for a well-rounded and satisfying dining experience.

Notes:

  • For an extra layer of flavor, marinate the shrimp in the barbecue seasoning for 30 minutes to an hour before cooking. This will allow the spices to penetrate the shrimp, resulting in a more pronounced and delicious taste.
  • Adjust the level of spiciness according to your preference. Increase the amount of cayenne pepper for a fiery kick or reduce it for a milder version. Don’t be afraid to experiment with the seasonings to tailor the po’boy to your desired level of heat.
  • When selecting shrimp, opt for medium-sized ones that are peeled and deveined. This ensures that they cook quickly and evenly, and saves you time in the kitchen.
  • To enhance the smoky flavor, consider grilling the shrimp instead of pan-frying them. Thread the seasoned shrimp onto skewers and grill over medium heat until they turn pink and slightly charred, typically around 2 to 3 minutes per side.

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A Recipe that Combines Creole Tomatoes and LA Seafood

If you’re craving a dish that’s full of flavor and easy to make, look no further than these shrimp-stuffed Creole tomatoes. Bursting with juicy shrimp, zesty Creole spices, and fresh creole tomato goodness, this recipe from LouisianaCookin is the perfect way to spice up your weeknight dinner routine. Whether you’re a seafood lover or just looking for something new to try in the kitchen, this dish is sure to impress both your taste buds and dinner guests alike. So grab some ripe tomatoes and get ready to dive into one of the best recipes around!

Ingredients

Directions

  1. You’ll want to start this delicious recipe for shrimp-stuffed creole tomatoes by coring your 8 beefsteak or Creole tomatoes with a small paring knife. Then, using a small spoon, you’ll scoop out the center of each of the eight tomatoes. Afterward, place the tomatoes into a 13×9-inch baking dish.
  2. Next, take a Dutch oven and melt 1 tablespoon of butter with oil over medium heat. Once the butter is melted, add in your onion, celery, garlic, salt, paprika, black pepper, and cayenne pepper. Cook these ingredients while stirring occasionally until the vegetables are softened, which should take about 5 minutes.
  3. Add in your tomato paste and continue cooking for an additional 2 minutes. Then, add in your fire-roasted tomatoes, chicken broth, and white wine. Use a wooden spoon to scrape the browned bits from the vegetables from the bottom of the pan.
  4. Increase the heat to medium-high and bring it all to a boil. Add in your rice and cook while stirring occasionally, for about 2 minutes. Reduce the heat to medium-low, cover, and allow it all to simmer until the rice is tender,which should be approximately 15 to 20 minutes.
  5. The next step is to preheat your oven to 375°F. Stir your shrimp, cherry tomatoes, and parsley into your cooked rice mixture. Cover the pot and continue to cook until the shrimp become pink and quite firm, which should take about 10 minutes. At this point, remove the pot from the heat, uncover it, and let it cool for 10 minutes.
  6. Next, spoon the rice mixture into the pre-cored tomatoes that you placed into a baking dish. Place approximately ½ cup of the rice mixture in each tomato.
  7. In a small microwave-safe bowl, melt your remaining 1 tablespoon of butter on high and stir in your bread crumbs and the remaining ¼ teaspoon of salt. Sprinkle this on top of the rice mixture.
  8. Bake until the topping is of a golden brown coloration, which should take about 15 to 20 minutes. Garnish the tops with fresh chives and enjoy!

Note:

When it comes to shrimp-stuffed creole tomatoes, the possibilities are endless. Whether you’re looking for an appetizer or a main dish, this recipe is sure to please. Here are some of our favorite serving suggestions: As an appetizer: Serve shrimp-stuffed creole tomatoes as part of a larger spread, alongside other hors d’oeuvres like cheese and crackers or veggie plates. As a main dish: Serve shrimp-stuffed creole tomatoes as a main course, alongside a simple salad and some crusty bread. As a side dish: Serve shrimp-stuffed creole tomatoes as a side to complement another protein-rich main course, like steak or chicken.

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One of a Kind Shrimp Etouffee Recipe

 

This Shrimp Etouffee dish may not be the simplest or easiest recipe you come across but it is oh so enjoyable. As stated in the original recipe which can be found here, this is a “Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste.” We couldn’t have put it better ourselves.

So save this one for a beautiful Saturday or Sunday afternoon and surprise the whole family with this hearty dish!

Ingredients

  • 2tablespoon canola oil
  • ¼cup flour
  • 2Tablespoons butter
  • ½cup green bell pepper diced
  • ½medium onion diced
  • 1/3cup chopped celery (about 1-2 sticks)
  • 2teaspoons minced garlic
  • 1teaspoons thyme fresh or dried
  • 1bay leaf
  • 1cup chopped tomatoes
  • 2teaspoons Creole seasoning
  • ½teaspoon smoked paprika
  • 1teaspoon Worcestershire sauce
  • 2cups Shrimp stock (sub with water)
  • 1pound shrimp (peeled and deveined) reserve shrimp shells
  • 2-3Tablespoons chopped parsley
  • 2green onions chopped
  • 1 teaspoon Hot sauce optional

Instructions

Shrimp Stock

  1. Add a teaspoon or 2 of butter or oil to a sauce pan or skillet. Then throw in shrimp shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme.  Saute for about 5 -7 minutes, stirring constantly, to prevent any burns.    Add about 5 cups of water to it.
  2. Bring to a boil, lower heat and let it simmer for 20 minutes
  3. Remove from heat and strain using a sieve. Set stock aside.

Etouffee

  1. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
  2. Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color.  Don’t walk away from the stove during this process. It might burn.
  3. Add the onion, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
  4. Then add, garlic, thyme and bay leaf – continue stirring about 2 minutes.
  5. Next throw in about 1 cup chopped tomatoes, worcheshire sauce, paprika and creole seasoning and let it cook for 5 minutes.
  6. Gradually pour in about 2 cups of shrimp stock, bring to a boil and let it simmer .Add the shrimp, simmer for 5 more minutes. Or you may season the shrimp with creole seasoning, saute for about 5 minutes. Then throw it in at the last minute. You’ve got two options here – both work.
  7. Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt.
  8. Stir in, green onions, and chopped parsley.
  9. Serve over hot cooked rice.

Recipe Notes

  • Comparable to Gumbo and Jambalaya. Made with Southern holy trinity and the roux is not as dark as the gumbo.