Louisiana Shrimp Kabobs – Get in the Spirit for the New Orleans Jazz Festival
The New Orleans Jazz & Heritage Festival is April 27 – May 6, 2012. These Spicy Shrimp Kabobs will get you ready for the great food at the festival. A hint for grillers – soak the wooden skewers in water for about 20 minutes prior to using.
Click here for New Orleans Jazz Festival schedule at their website www.nojazzfest.com
Louisiana Shrimp Kabobs - Get in the Spirit for the New Orlenas Jazz Festival
Ingredients
- Louisiana Shrimp Kabobs - Get in the Spirit for the New Orlenas Jazz Festival
- 1 1/2 tablespoons paprika ground
- 2 teaspoons ground thyme
- 2 teaspoons oregano leaves
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon black pepper coarsely ground
- 3/4 teaspoon table salt
- 1/4 teaspoon ground cayenne pepper
- 1 lb shrimp raw large cleaned
- 1 tablespoon extra virgin olive oil
Instructions
Soak sixteen wooden skewers in water for 20 minutes before grilling or broiling to prevent burning.
Prepare the Cajun Rub by mixing all the ingredients except shrimp and olive oil in a small bowl stirring well.
Place the shrimp in a large bowl and sprinkle with the rub. Drizzle with the olive oil. Toss to mix and set aside for 15-30 minutes.
Thread 4 shrimp onto each skewer by bending each shrimp so that the ends of the shrimp are nearly touching. Insert the skewer right above the tail so that it skewers the shrimp twice.
Grill the kabobs turning occasionally over medium heat for about 6 minutes until the shrimp turn pink and are cooked through. If broiling broil the skewers turning occasionally under a preheated brewer for 6 minutes.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2012/04/25/louisiana-shrimp-kabobs-get-in-the-spirit-for-the-new-orleans-jazz-festival/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Simple Gulf Coast Shrimp Bisque
Recipe: Simple Gulf Coast Shrimp Bisque
Summary: Quick and easy Gulf Coast Shrimp Bisque.
Ingredients
- 2 cans Campbells tomato soup
- 12 oz. water
- 8 oz. half and half
- 2 oz. dry sherry
- 1 tbsp. butter
- Pinch of salt Pinch of white pepper
- 1/2 – 3/4 lb. small salad shrimp
Instructions
- Combine all ingredients except shrimp in medium sauce pan.
- Cook on medium heat until near low boil. Add shrimp and reduce temperature to low.
- At this point you can serve the bisque as is or pour mixture in food processor to chop shrimp up into smaller pieces and blend to smoother uniform consistency.
- Serve with warm French bread.
Variations
For Tex-Mex version sprinkle each serving with diced jalapenos.
Number of servings (yield): 4
Meal type: hors d’oerves
Culinary tradition: USA (General)
My rating:
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Blackened Seasoning Mix for Fish
Blackening is a cooking technique often associated with traditional Cajun cuisine, however, it is in fact a modern invention of Chef Paul Prudhomme.
The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet.
The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.
While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.
Ingredients
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cayenne Pepper
- 3/4 tsp White Pepper
- 3/4 tsp Black Pepper
- 1/2 tsp dried Thyme
- 1/2 tsp dried Oregano
- 1 Tbsp sweet Paprika
- 2 1/2 tsp Salt
- 1 tsp Red Cayenne Pepper (optional)
Instructions
Mix all ingredients well. Generously coat both sides of fish evenly before cooking.
On low heat, melt about 3 tablespoons of butter or margarine in a non stick frying pan (enough butter to cover fish and the bottom of the pan). As soon as the butter is melted, place the fish in the pan, flipping it over to cover both sides with butter. Then generously coat the fish with the blackened seasoning, flip over again and coat the other side with blackened seasoning.
Increase the heat to medium-high and cook on one side until blackened and somewhat crispy. Flip over and cook the other side. Fell free to add a little more butter if you need it.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/14/blackened-seasoning-mix-fish/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
