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Mother's Restaurant's Shrimp Creole recipe

Jerry Amato, chef and co-owner Mother's Restaurant, died March 12, 2016. Here is the recipe for Shrimp Creole that continues to be served at his popular New Orleans restaurant.

Emeril's Shrimp and Pasta with Garlic, Lemon, Crushed Red Pepper, and Green Onions

Emerils Shrimp and Pasta 1 pound linguine 1 1⁄4 pounds large shrimp, peeled and deveined 2 tsp Emeril's Original Essence or Creole Seasoning 1 stick unsalted butter 1 Tbl minced garlic 1⁄2 cup dry white wine 1⁄4 cup freshly squeezed lemon juice 1⁄2 tsp salt, plus more for the pasta water 1⁄8 tsp freshly ground black pepper 1 tsp crushed red pepper 1⁄4 cup chopped green onion tops 2 Tbl chopped fresh parsley

Nina Compton’s Recipe for Roast Snapper and Vegetables With Arugula Pesto

Roast Snapper, Vegetables With Arugula Pesto 2 (1-pd) whole red snappers, scaled and gutted ⅓ cup olive oil, plus extra for drizzling Kosher salt 1½ cups cherry tomatoes 2 small zucchini, diced 1 small leek, trimmed and cut into rounds 2 Tbl chopped rosemary 2 cloves garlic, finely chopped 2 Tbl white wine ¼ cup chopped parsley 1 cup arugula ¼ cup toasted walnuts 1 lemon, cut into wedges

The origin of Ruth's Chris Creamed Spinach recipe

B BQue Shrimp Ruth's Chris 20 large (16/20) shrimp, peeled and deveined 1 ounce canola oil 1 tablespoon plus 5 teaspoons green onions, chopped 2 ounces dry white wine 1 teaspoon fresh chopped garlic 4 tablespoons Lea & Perrins Worcestershire Sauce 1 teaspoon Tabasco 1/2 teaspoon cayenne 1/2 teaspoon paprika 8 ounces (2 sticks) salted butter

2 tsp extra virgin olive oil 8 oz. uncooked shrimp, peeled and deveined (~ 14 extra large) 4 cloves garlic, minced 6 tsp lemon juice ¼ C. white wine * ¼ C. low-sodium chicken broth 1/8 C. fresh parsley, chopped Salt and pepper, to taste 4 oz. uncooked linguine

Recipes at Home: Trout Meuniere with Roasted Pecans and Shrimp

Trout Meunière 2 eggs 2 cups milk 2 cups all-purpose flour 5-6 teaspoons Chef Paul Prudhomme’s Seafood Magic seasoning 2 5-ounce speckled trout filets ½ cup vegetable or peanut oil 5 tablespoons softened unsalted butter, in all 6 medium-sized peeled fresh shrimp ½ cup roasted pecan pieces 2 Tablespoons thinly sliced green onions ¼ teaspoon minced fresh garlic ½ teaspoon Lea & Perrins 6 Tablespoons shrimp stock ½ teaspoon lemon juice

Crab and Caper 1 pound jumbo lump crabmeat 1/3 cup seeded and chopped colorful bell peppers 2 bunches green onion, chopped 1/2 teaspoon garlic powder Juice of 3 lemons 3 ounces seasoned rice wine vinegar 2 tablespoons extra-virgin olive oil 1/3 cup chopped celery Sea salt 1/2 teaspoon cayenne 3 to 4 tablespoons capers 1 tablespoon chopped fresh cilantro (optional) Endive leaves, for serving

Tujague's Boiled Shrimp with White and Red Remoulade recipe

Tujague's Boiled Shrimp with White and Red Remoulade Creole White Remoulade Sauce Makes about 2-1/2 cups 1 cup Creole mustard 1 cup mayonnaise 1/4 tsp minced garlic 4 green onions, finely chopped (white and green parts) 1/4 cup finely chopped yellow onion 1/4 cup finely chopped celery

Creole Jambalaya

Creole jambalaya is a classic New Orleans food and this recipe is from a classic New Orleans chef – Leah Chase. Chase is culinary royalty in New Orleans as the owner and chef of historic soul food restaurant, Dooky Chase’s! Definitely a recipe to try out! Let us know what you think!