Memories of New Orleans shrimp

Spicy, buttery shrimp with New Orleand flair
I love New Orleans! It is one of my favourite cities in North America. I grew up on the east coast and love seafood. They do it so well in Crescent City. I could understand why a good friend of mine, a native of NOLA, was missing one of his local favourites. I couldn’t get him there that weekend, but I did come up with this simple recipe that comes close to the flavour. Put on some Dr. John and try it.
 
Memories of New Orleans Shrimp:
 
Preheat oven 400 F/ 220 C
2 lb. jumbo shrimp cleaned and peeled tails on
Sauce:
1 stick of melted butter
2 tbsp. Worcestershire sauce
3 clove of peeled and crushed garlic
1½ tsp. dried rosemary
½ tsp. garlic or kosher salt
2-3 lemon slices
2 tsp. fresh ground pepper
½ cup dry white wine
 
Mix and pour over shrimp in shallow glass baking pan
Bake 15-20 minute until shrimp are pink and slightly charred.
Check after 10 minutes do not overcook.
Serve over white rice or good crusty bread to soak up the sauce 
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A new twist on a Mediterranean classic

Greek salad with grilled shrimp, creamy, feta, and zingy lemon dressing!The latest trend in chic eateries is recreating old classics. Try this version of a Greek salad. I love a Greek salad. Usually, it is overdone and bad. Our version is luxe, with fresh grilled shrimp and a fresh lemony dressing.  It is fabulous for a hot weather lunch or dinner — and perfect on a party platter, too.
 
For four as a starter, two for lunch
 
1 head of romaine lettuce; washed, dried and cut into ten in pieces
1 large ripe tomato cut into wedges, or two smaller tomatoes — one red and one yellow
Half a red onion sliced and separated into rings –feel free to use mandolin if you have one, I do and I think it makes things look and taste more delicate, but it is not essential –at all!
1cup of crumbled feta cheese
Half a cup of black olives, in brine or dried Moroccan
One pound (550 grams) of shrimp. Peeled, deveined, and grilled.
 
Vinaigrette:
Juice of 2 lemons
¼ cup of white wine vinegar
1 tsp dried oregano
2 tbsp. fresh dill
½ tsp. salt
 
Mix well
Add ½ cup plus 1 tbsp. good olive oil, shaken or blended well.
 
Arrange the salad on plates.
Season the shrimp with seasoning salt or salt, pepper, &paprika
Grill until pink
Top salad with hot shrimp and feta
Drizzle with dressing
Top with fresh ground pepper
 
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