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SHRIMP | OYSTERS | CRAB | FISH

LOUISIANA SHRIMP WITH CREOLE TOMATO AND VIDALIA ONION SAUCE PIQUANTE
ARNAUD'S RESTAURANT
NEW ORLEANS, LOUISIANA

1 ounce chopped green onions
2 ounces olive oil
1 _ medium Vidalia onions, diced
3 Creole tomatoes, seeded and diced
8 lemons
1 ounce chopped garlic
1 jalapeno pepper, roasted and julienne
1 red bell pepper, roasted and julienne
1 yellow bell pepper, roasted and julienne
1 green bell pepper, roasted and julienne
24 ounces shrimp stock
2 ounce lemon juice
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon white pepper
2 ounces whole butter
2 ounces tomato paste
1 teaspoon fresh, chopped cilantro

In a heavy gauge skillet, saute onions in olive oil. When onions become translucent, add garlic and render until blonde.
Add tomato paste and brown, approximately 2 minutes. Add Creole tomatoes and cook for 5 more minutes.
Add lemon segments, lemon juice, shrimp stock, jalapeno, red, green and yellow bell peppers. Bring to a boil, reduce heat and simmer for 15 minutes, add seasoning to taste. Add green onions and cilantro. When sauce reaches desired consistency, adjust seasoning and whisk in whole butter.
Saute shrimp in olive oil over high heat. Add shrimp stock, piquante sauce. Place in a 350 preheated oven until shrimp are fully cooked, adjust seasoning and serve. (approximately 10 minutes)

GRILLED SHRIMP ON JULIENNE OF FRIED SWEET POTATOES WITH RED SWEET PEPPER VINAIGRETTE
CHRISTIAN'S RESTAURANT
NEW ORLEANS, LOUISIANA

1 pound 36-40 count shrimp, peeled and deveined
6 ounces margarine, clarified
1/2 tablespoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 large sweet potatoes, julienned
2 quarts peanut oil
12 ounces Red Sweet Pepper Vinaigrette

Red Sweet Pepper Vinaigrette

1 1/2 cups diced red sweet peppers
1/2 cup sugar
1/2 cup water
1/2 cup white vinegar
1 teaspoon Dijon mustard
1 cup olive oil
1 teaspoon salt
1/4 teaspoon white pepper

To prepare the vinaigrette, place the red sweet peppers, sugar, water and vinegar in a medium saucepan and bring to a boil. Reduce heat and simmer 5 minutes.
Remove from heat, place in a stainless steel bowl and cool. Add Dijon mustard and olive oil slowly, beating continuously until both are incorporated. Add salt and white pepper and set aside.
Brush shrimp with clarified margarine and season with salt, cayenne and black pepper.
Grill approximately 2 minutes on each side until done. While shrimp are cooking, fry the julienne of sweet potatoes in peanut oil for 1 minute until crisp. Serves 4.

SPICY GARLIC SHRIMP WITH AIOLI AND JALAPENO CORNBREAD
UPPERLINE RESTAURANT
NEW ORLEANS, LOUISIANA

2 pounds small or medium shrimp, peeled and deveined
1 cup salad oil
3 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
4 teaspoons chopped garlic
2 cups sliced Bermuda onions (about 1/4-inch slices)
1 cup Aioli (see recipe below)
16 squares thin jalapeno cornbread (your favorite recipe)

Aioli

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon vinegar
2 tablespoons finely chopped garlic

Combine salad oil, spices and garlic in a stainless steel mixing bowl. Mix well. Add the shrimp and onions and marinate for 15 minutes.
Prepare the aioli by combining mayonnaise, mustard, vinegar and garlic.
When ready to serve, heat a medium skillet and add the marinated shrimp and sliced onion with 1/4 cup of aioli. Saute until done, about 5 minutes.

Arrange cornbread on plates.
Cover the cornbread with a thin coat of aioli and divide the shrimp and onion over the top.
Serve immediately. Serves 8.

DRAGO'S FAMUS CHARBROILED OYSTERS

Raw opened oysters on the half shell(large)
1 LB. Butter or margarine
2 TBS. Chopped garlic
1/2 tsp Black pepper
Grated parmesan and romano cheeses
Chopped parsley

Mix butter or margarine with pepper and garlic in pan.
Put oysters on the BBQ grill (gas grill is ok). Spoon butter mixture over oysters, then put a pinch of the cheeses and parsley on each oyster.
Let them cook until the oysters have a puffed-up appearance.

LAFITTE'S LANDING RESTAURANT
Donaldsonville, Louisiana
Chef John Folse

OYSTER DRESSING

2 tablespoons oil
3 tablespoons flour
2 cups chopped onions
1 cup chopped bell pepper
4 cloves chopped garlic
1 cup chopped green onions (reserve tops)
1 cup chopped parsley
2 cups chopped celery
1 pound ground round steak
« pound chicken livers (cooked & chopped) « pound chicken giblets (cooked & chopped)
2 pints oysters (reserve liquid)
Salt & cayenne pepper to taste
1 cup chicken bouillon
6 cups cooked rice

In a heavy iron pot, heat oil over medium heat. Add flour. Cook until golden brown, stirring constantly.
Add all seasonings except parsley and green onion tops. Saute until done (approximately 5 minutes).
Add chicken livers, giblets, and beef. Stir and saute until meat is brown.
Add chicken broth and oyster liquid. Cook over medium heat stirring often (approximately 1 hour). Season to taste using salt and pepper.
Add oysters and cook until puffy. Remove from heat. Mix with rice, green onion tops, and parsley. Season to taste.

BRIGHTSEN'S RESTAURANT
Chef Frank Brightsen

Cream of Oyster Rockerfeller Soup

8 Tbs butter (1 stick)
1/2 cup + 1 Tbs all-purpose flour
2 cups chopped spinach
2 - 10 oz. containers fresh oysters
1 cup chopped onions
2 quarts chicken stock
6 oz. heavy cream
1 teaspoon Anise seeds
Salt, pepper, Tabasco to taste

Technique Chicken Stock is 2 qts. homemade or 3 10-3/4 oz. cans Campbell's Chicken Broth plus1 qt water.
Use more oysters to your taste.
Fresh spinach must be sauteed to produce 2 cups. Frozen must be blanched to produce 2 cups well drained. Drain spinach by pressing between your hand.

First, drain the oysters but reserve the oyster liquor, then coarsely chop the oysters in a food processor reserving all the juice and oyster pieces. Refrigerate the oysters.
Second, make the roux. The roux consisting of the flour and butter must cook over a moderate heat with bubbling present 3 to 4 minutes, otherwise, there will be an uncooked flour taste in the sauce or soup.
The roux should be watched and stirred so that it does not turn brown and remains the color of butter for the use in the soup.
Third, into the roux add the onions and allow to cook 2 to 3 minutes.
Fourth, while stirring slowly add all the stock to the roux mixture and bring to simmer 10 minutes or until the onions are tender.
Fifth, add the spinach, oysters, and anise seeds and allow to simmer 5 minutes. Then add the cream and allow to simmer another 3 minutes.
Lastly, add salt, pepper and Tabasco to taste. Serves 6 to 8.

BAKED OYSTERS WITH SAVORY MUSHROOM HERB CRUST

2 cups packed (about 5 oz.) hearty, firm-textured bread cubes
1 cup coarsely chopped mushrooms
1/4 cup freshly shredded or grated Parmesan cheese
1/4 cup coarsely chopped parsley
3 Tbsp. cold butter, cut in small pieces
1 Tbsp. lemon juice
1/2 tsp. dry thyme
1/2 tsp. dry basil
1/4 tsp. salt
1/4 tsp. Tabasco
1/4 tsp. black pepper
2 dozen medium oysters in the shell (about 3 1/2" long)

This simple topping gets a wonderful, earthy flavor from the mushrooms, herbs and cheese, making a perfect finish for baked oysters. Italian or French style hearty-textured bread--preferrably a day old-will produce the desired crumb consistency; avoid soft, airy loaves.

Put the bread cubes and mushrooms in a food processor and pulse for a few seconds to combine. Add the remaining ingredients, except the oysters, and process until the particles are well chopped and pea-like in texture, about 30 seconds. Set aside. Preheat the oven to 475 F.
Shuck the oysters, cutting the muscle but leaving the oyster in the deep cupped shell. Cover each oyster loosely with 1 rounded tablespoon of the bread crumb-mushroom mixture, covering the entire surface of the oyster. Arrange the oysters on a baking sheet and place on the middle shelf of the oven. (A thin layer of rock salt on the baking sheet will help the oysters to sit steadily.) Bake until the topping is golden, 6 to 8 minutes. Watch the time and the oysters carefully--they can overcook and dry out quickly! Serve immediately.

Servings per Recipe: 4-6 first course
COPYRIGHT SIMPLY SEAFOOD MAGAZINE

OYSTERS NOON

8 strips bacon 1 stick butter 1/2 cup chopped green onions 1 cup sliced mushrooms 2 tablespoons Pickapeppa sauce 1/2 teaspoon Tabasco sauce 1 quart oysters, drained 1 cup seasoned bread crumbs 8 ounces shredded Cheddar cheese Chopped parsley

Fry the bacon in a large black iron skillet, drain and crumble. Pour off drippings.
Melt the butter and saute the green onions until soft. Add the mushrooms, Pickapeppa and Tabasco and cook for five minutes over low heat.
Add the oysters and cook over medium heat until edges curl. By this time, oysters should be plump and appear very contented in the rich sauce surrounding them.
Remove from heat, scatter the crumbled bacon and sprinkle the bread crumbs evenly. Do not stir.
Cover with shredded cheese and bake at 350 degrees for 15 minutes or until the cheese melts. Remove from oven and sprinkle with chopped parsley.

CALYPSO OYSTER STEW

1 jar (10 fl. oz) or 1 pt. freshly shucked extra-small or small oysters with their liquor
1/2 - 3/4 cup clam juice or chicken stock
2 slices raw bacon, minced
1 cup thinly sliced common or wild mushrooms, such as button mushroooms or chanterelles
1/2 cup diced onion
1/2 cup thinly sliced celery
1/2 cup small diced carrot
1/2 cup diced red bell pepper
1/4 cup dry or medium-dry sherry
1/2 tsp. dry thyme
1/4 -1/2 tsp. Tabasco
1 cup cooked, large-diced or quartered red potatoes
1 Tbsp. cornstarch
1 1/4 cups half-and-half
Salt and pepper
1 Tbsp. chopped parsley
Lemon wedges (for serving)

Drain the oysters, reserving the liquor and set aside. Measure the oyster liquor and add clam juice or chicken stock to make 3/4 cup total. Set aside.
In a large heavy saucepan or Dutch oven, salute the bacon over medium-high heat until about half cooked, 2 to 3 minutes. Add the mushrooms, onion, celery, carrot and red pepper and reduce the heat to medium. Saute the vegetable mixture about 4 minutes, stirring often. Stir in the sherry and thyme, followed by the oyster liquor mixture, Tabasco and potatoes. Raise the heat and bring to a boil.
Stir the cornstarch into the half-and-half and whisk this mixture into the gently boiling stew. Add the oysters immediatley. Heat just until the oysters get plump and their edges are ruffled, 1 to 2 minutes. Season to taste with salt and pepper.
Spoon into serving bowls and sprinkle with chopped parsley. Serve with lemon wedges for squeezing.
Servings per Recipe: 4

OYSTER AND ARTICHOKE CASSEROLE

6 whole fresh artichokes
8 tablespoons butter or margarine
3 tablespoons flour
2/3 cup finely chopped green onions
1 teaspoon minced garlic
1/2 cup finely chopped parsley
1 pint oyster liquor
Pinch each of ground thyme, ground oregano and marjoram
Salt and pepper to taste
6 dozen oysters

Thinly slice lemons sprinkled with paprika for garnish.
Boil the artichokes in unsalted water until tender. Cool. Scrape the tender pulp from the leaves. Clean the hearts and mash together with the pulp.
In a skillet, melt the butter or margarine and stir in the flour slowly and constantly until smooth and well-blended.
Add the green onions and garlic; cook until slightly wilted. Add the oyster liquor, thyme, oregano, marjoram, parsley, salt and pepper. Simmer for 15 minutes.
Add the oysters and cook slowly until edges curl.
Add the artichoke mash and blend into the mixture. Spoon the mixture into individual casserole cups or shells. Garnish with lemon slices.
The filling may also be put into small pastry shells, heated and served as hors d'ouevres.

With the oysters left, we made a quick oyster soup.

OYSTER SOUP

3 tablespoons vegetable oil or margarine
3 tablespoons sifted flour
1 large onion, chopped
4 sprigs parsley, chopped
1 quart boiling water
4 dozen oysters with their liquor
1 tablespoon butter
salt and pepper to taste

Heat the vegetable oil or margarine in a large heavy pot. When it is hot, add the flour and make a light brown roux. Stir constantly to avoid burning. When it has reached a light brown color, add the chopped onion and minced parsley and continue to stir.
Strain the oyster liquor from the oysters and add it to the quart of boiling water. Pour the mixture into the roux slowly, stirring constantly. When it begins to boil, reduce to a simmer, add the oysters and the butter and cook until the edges of the oysters begin to curl.
Season to taste. If a thicker soup is desired, milk may be substituted for the water.

We finally used all the oysters and were satiated...well, until tomorrow.


LUMP CRABMEAT ST. MARTIN
LAFITTE'S LANDING RESTAURANT
DONALDSONVILLE, LOUISIANA
Remember, for that next cocktail party, this dish makes an excellent hors d'oeuvre and should be served hot with garlic croutons or crackers.

1 pound jumbo lump crabmeat
1/4 pound butter
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green onions
1 tablespoon diced garlic
2 tablespoons flour
3 1/2 cups hot whipping cream
1 ounce dry white wine
1 tablespoon lemon juice
Dash of Louisiana Gold Pepper Sauce
1/4 cup grated Parmesan cheese
Salt and cayenne pepper to taste
1/4 cup diced red bell pepper
1/4 cup chopped parsley

In a two-quart heavy bottom saucepan, melt butter over medium high heat. Add onions, celery, green onions and garlic. Saute 3 to 5 minutes or until vegetables are wilted. Be careful not to brown vegetables.
Sprinkle in flour, blending well into mixture. Using a wire whip, whisk hot cream into saucepan stirring constantly until thick cream sauce is achieved. Reduce heat to simmer and add white wine, lemon juice and hot sauce.
Add Parmesan cheese, stirring constantly so mixture will not scorch. Season to taste using salt and pepper. Add red bell pepper for color.
If mixture becomes too thick, add a small amount of whipping cream or hot water. Remove from heat and gently fold in lump crabmeat. Place in souffle ramekins, and garnish with parsley and serve with garlic croutons.

Serves 6.
Approximately 45 minutes preparation time.

CRABMEAT OMELETTE
COMMANDER'S PALACE
NEW ORLEANS, LOUISIANA

8 scallions, minced
4 teaspoons seafood seasoning
4 tablespoons butter
6 ounces lump crabmeat
4 tablespoons Hollandaise Sauce
12 eggs (3 eggs per serving) beaten lightly
4 tablespoons butter (1 tablespoon per serving)
8 tablespoons Hollandaise Sauce

Saute scallions and seafood seasoning in 4 tablespoons butter. Stir a minute or two. Add crabmeat. Mix gently. Do not stir. Stirring may break up the crabmeat.
Add 4 tablespoons of Hollandaise Sauce to this crabmeat mixture when ready to finish the omelettes.
To prepare omelettes, place 4 tablespoons butter in omelette pan. When butter is melted, add eggs. Cook over moderate heat.
When the omelete is almost finished, add 14 of the crabmeat and Hollandaise mixture within the omelette.
Place on warm serving plates and ladle about 2 tablespoons Hollandaise Sauce over each omelette. Serve immediately.

Serves 4.

CRABMEAT REMOULADE
ANTOINE'S RESTAURANT
NEW ORLEANS, LOUISIANA

3 cups jumbo lump crabmeat
1 cup Remoulade Sauce, see recipe below
3 cups shredded lettuce

Remoulade Sauce

2/3 cup ketchup
1/2 teaspoon powdered mustard
2 tablespoons horseradish
1 tablespoon Worcestershire
1/2 teaspoon Tabasco sauce
1 tablespoon minced green onions
1 tablespoon minced celery
1 tablespoon minced parsley

To prepare Remoulade Sauce, combine all ingredients in a bowl and mix well. This sauce recipe yields 1 cup.
Blend the crabmeat with the Remoulade Sauce. Fold in gently until sauce surrounds the crabmeat. Chill in the refrigerator.
To serve, place 1/2 cup shredded lettuce on each of 6 cold appetizer plates. Spoon the crabmeat mixture on the lettuce and serve.
Serves 6.


SMOKED LEMONFISH WITH GULF SHRIMP, WILD MUSHROOMS & PINK PEPPERCORN SAUCE
ALEX PATOUT'S LOUISIANA RESTAURANT
NEW ORLEANS, LOUISIANA

4 6-8 ounce filets of lemonfish, smoked (follow smoker manufacturer directions)
16 26-30 shrimp, pealed and deveined
4 large shitake mushrooms, sliced
6 oyster mushrooms, sliced
4 woodear mushrooms, sliced
_ cup green onions, chopped
_ cup parsley, chopped
2 tablespoons butter

Buerre Blanc

l-1/2 pounds butter, softened
1 cup white wine
1/4 cup green onions, chopped
1 bay leaf
1 pinch thyme
4 pink peppercorns, crushed
Juice of one lemon
Salt and Pepper

Making-the buerre blanc:
In a medium saucepan over medium heat, add the wine, bay leaf, thyme, green onions and peppercorns. Reduce by half and strain. Whip softened butter in slowly over low heat. Add lemon juice, season to taste and set aside in a warm place.

Warming the fish:
Place filets in the oven or on the grill just long enough to heat through. Smoking them has cooked the filets 75%.

Saute the mushrooms and shrimp;
Heat a skillet and add 2 tablespoons of butter. Add the shrimp and saute for 2 minutes. Add the mushrooms, green onions and parsley and saute for another 2 minutes. Season with salt and pepper.

Plating the dish;
Place the buerre blanc on plates and top with the smoked filets. Arrange mushrooms and shrimp on top and garnish with additional pink peppercorns.