Tag Archives: creole

Creole Gulf Shrimp

What do you make when you have an extra bag of frozen shrimp in the freezer and a few pantry staples?  Well let me happily tell you, because this creole seafood dish is a winner!  Another plus of this meal is that it’s ready in mere minutes and you can have a gourmet dinner for your family without even leaving your home!

The Starting Lineup

  • 1 1/2 lb large/extra large shrimp, peeled & deveined 
  • 1/4 cup onion, diced
  • 2-3 cloves garlic, finely minced
  • 1 stick butter, unsalted & softened
  • 1/4 cup dry white wine
  • 1 Tbsp lemon juice
  • 1 tsp worcestershire sauce
  • 1 Tbsp cajun/creole seasoning
  • Dash of Tabasco sauce 
  • Pinch each of ground pepper & kosher salt
  • Extra virgin olive oil

Garnish

  • Rice
  • Parsley
  • Lemon wedges
  • Crusty Bread (for dipping)  

Start this fun and delicious meal by peeling the shell off of the shrimp *I personally like to leave the tail on, looks ‘pretty’, but up to you. 

 In a large bowl, combine the minced garlic, cajun seasoning and the salt & pepper.  Add the shrimp to the seasoning blend and toss to coat. 

   In a large sauté pan, heat 2 tablespoons of the extra virgin olive oil to medium-high heat.  Add the seasoned shrimp to the hot oil and cook till pink *about 2 minutes.  Remove the shrimp to a plate and set aside. 

   In that same sauté pan, add in the diced onion along the white wine, worcestershire sauce, lemon juice and tabasco sauce and cook till the onions are translucent. 

   Follow that with the softened butter and stir till combined.  

 

 Finally, add the shrimp back to pan and coat in the sauce. This creamy cajun inspired sauce would be good on a shoe…but luckily I had a baguette ready to go! Tear off a nice hunk and sop up that garlicky, buttery flavor! 

  

Before baking, I brushed a bit of melted butter overtop and sprinkled with some creole seasoning!

 
I like to serve ours spooned over rice with a bit of extra sauce to dip that warm baguette into!  Enjoy this cajun delight! 
 

Redneck Ranch

Ok..I love ranch dressing.   Whether it’s on the obvious salad, a french fry dip, tacos, on pizza…a spoon.  You name the food and ranch dressing is likely a great add-on!

However, one day we apparently ate our fridge worth of bottled ranch and I had to come up with something quick to satisfy our need of fried chicken tender dip, and that I did.  

The below ingredients can be altered (of course) to your specifications, but they do make a great ranch substitute (Hidden Valley) with a bit of a fun tang.  That same tang is excellent with fried chicken, on burgers & fries…and yes, even vegetables..

*I took pictures of both the whisking/bowl “technique” or the mason jar “technique”.  I do hope that the word, technique, is more comical than anything.  You either stir or shake people.

The Starting Lineup

  • 1/2 cup mayonaisse
  • 1/2 cup buttermilk
  • 1/4 cup creole mustard (spicy brown would work too)
  • 3 Tbsp of pimiento peppers
  • Juice of 1 lemon
  • Pinch of cayenne pepper
  • Hefty pinch of ground pepper and salt

Optional

  • Mason Jar (to shake..looks great and keeps the dressing fresh)  

Like I mentioned above, this is silly easy.  You combine all of the ingredients into either a bowl or into a mason jar (with lid) and whisk or shake till combine. 

  

  I prefer to then place the dressing into the refridgerator for at least 30-60 minutes to blend the flavors, but if your’e in a hurry, go ahead and dig in!  Enjoy!  

  

Buffalo Shrimp Po’Boy

This is a naughty, messy and oh so tasty sandwich!  Toasted, crusty bread.  Spicy & smooth buffalo sauce.  Battered, fried shrimp.  Cool, tangy Bleu cheese spread.  Omg.  

The Starting Lineup

Shrimp

  • 15-20 Large shrimp, (cleaned, peeled, deveined)
  • 1 egg, beaten
  • 2 tsp ground pepper
  • 2 tsp garlic powder
  • 1 Tbsp Cajun seasoning blend
  • 1 Tbsp creole mustard
  • 1 tsp kosher salt
  • Canola oil
  • Crusty bread loaves
  • Mayonnaise 
  • Lettuce, chopped
  • Tomatoes, sliced
  • Celery, finely diced 

Buffalo Sauce

  • 1 cup your preferred hot sauce (Crystal, Franks, etc)
  • 1 stick of unsalted butter
  • 1 Tbsp lemon juice
  • 1 tsp garlic powder

Bleu Cheese Mayo

  • 1 cup mayonnaise 
  • 1/2 cup Bleu cheese crumbles
  • 1/3 cup Celery, finely diced
  • Salt & Pepper

Batter

  • 1 cup cornmeal
  • 1 cup flour
  • 1 Tbsp+ Cajun seasoning blend  

Make sure to properly clean, devein and remove all the shell/tail from your shrimp.  ….and wash those hands!

In 2 shallow dishes…Dish A.  Combine the pepper, garlic powder, Cajun seasoning blend and salt.  Dish B.  Beat together the egg and creole mustard.

In a large freezer bag, have your cornmeal, flour and Cajun seasoning evenly mixed. 

Pour the spice blend over your shrimp and toss to coat..next up, the egg/mustard mixture.  Finally, after a thorough coating of all of that, place the shrimp into your cornmeal batter and shake.  Set aside while warming the oil. 

 

In a large heavy bottomed pot, skillet or your deep fryer, heat the cooking oil to 350 degrees.  Also set your oven broiler on.

While those are preheating, let’s prepare the garnishes!

  • In small sauce pan, simmer together the hot sauce, butter, lemon juice and garlic powder.  
  • On to our Bleu Cheese Mayo spread!  Super easy, just combine all of the ingredients (mayo, Bleu cheese, celery, salt & pepper).  Mix well, cover and refrigerate till time to use.  *If you do not like Bleu cheese, simply use just mayo or even ranch dressing. 
  • Chop, shred, tear, whatever…that lettuce.  Slice up your tomatoes and if you have any extra celery, finely dice up a bit more of that! 
  • Lastly, the crusty bread!  Slice in half lengthwise and slather a good amount of mayonnaise on the inside of each roll.  Lay (mayo side up) on a baking sheet. *yes, I said mayonnaise.  NOT butter.  Mayo will make it a golden brown with a crust, where as butter will make it too soggy and soft.  This sandwich needs to hold up to the buffalo shrimp.  Place the rolls into your oven about 6″ under your broiler.  Watch carefully.  These will brown in just a minute or two. 

Ok, that oil should be hot and ready to go!!  With about 1/3rd of the shrimp at a time, carefully place into the hot oil.  Cook the shrimp batches for 2 minutes on each side.  Set on a paper towel lined plate to drain any extra grease.

Assembly time!  Let’s make ‘dem Po’Boys!

Slather a good amount of your bleu-cheese-mayo onto your toasted roll.  Toss the now cooked & battered shrimp into your buffalo sauce and place an even amount on each sandwich.  Garnish each with a layer of tomato slices, shredded lettuce and a sprinkle of celery.  Dig in friends!!…you’ll also need a napkin or 5 for this tasty Po’Boy, enjoy!!!! 

Served with a side of Zapp’s chips of course!

 

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