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| Louisiana Crusted Trout | Grilled Shrimp | Shrimp Etouffee |



Shrimp


    Grilled Shrimp

  • Marinade
  • Measure 1/2 tsp. tumeric, 2 tsp. coriander, 1 tsp. cumin and juice of 1 lemon into a deep bowl. Stir until well mixed.
  • Add 1 lb. of large shrimp into the marinade and let sit for 1 hour, stirring occasionally.
  • Heat grill to medium and cook on each side until tender (5 to 7 minutes) constantly brushing with extra marinade.
  • Pour remaining marinade into a hot pan and stir fry quickly with 3 onions, 3 cloves of garlic and 2 tbsp. freshly cut ginger root.
  • Add 1/4 tsp. cayenne pepper and 2 green chilies, seeded and finely chopped.
  • Then toss in 5 ripe tomatoes and stir quickly until thick.
  • Pour on top of grilled shrimp just before serving.

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crustedtrout


    Louisiana Crusted Trout

  • 1 tsp olive oil or vegetable oil
  • Trout fillets (8 to 10 oz each) or other filet of fish
  • 1 tsp Creole Seasoning
  • 1/2 cup peeled and grated fresh horseradish root or drained bottled white horseradish
  • 2 tsp grated orange zest
  • 2 tsp grated lemon zest
  • 2 tsp grated lime zest
  • 1/2 tsp salt
  • 1 tsp cilantro
  • 1/2 tsp cayenne
  • 2 tsp sugar
  • Equipment for GRILLING FISH
    2 untreated cedar shingles - - about 5 1/2 x 10 inches each
  • Equipment for BAKING FISH
    1 baking sheet or cookie sheet- 1 piece parchment paper
  • Directions
    1. FOR GRILLING: Prepare a grill and light the fire. Rub 1 side of each shingle with 1/2 teaspoon oil.
    2. FOR AN OVEN: Preheat an oven to 375 degrees and line a baking or cookie sheet with parchment paper. Rub paper with 1 teaspoon of oil.
    3. Season the fish on both sides with the rub. Place fillet on each oiled shingle or cookie sheet. Combine the horseradish, orange zest, lemon zest, lime zest, salt, cayenne, and sugar, cilantro in a small bowl. Divide mixture into 2 equal portions and place on top of fish.
    4. On a grill, place shingles in center of grill, close the lid and cook for about 10 minutes. Remove the shingles form the grill using a long-handled spatula. If the shingles catch fire, sprinkle with a little water. In a preheated oven, place cookie sheet on center rack for about 15 minutes, or until the fish flakes easily with a fork.
    5. Put the shingles or the filets in the center of large platters to serve or carefully lift filets with spatula from cookie sheet in oven to center of plate.
    Serves 2

    Creole Seasoning

    Ingredients
  • 8 tbsp paprika
  • 3 tbsp cayenne
  • 5 tbsp ground black pepper
  • 6 tbsp ground garlic powder
  • 3 tbsp onion powder
  • 6 tbsp salt
  • 2 1/2 tbsp dried oregano
  • 2 1/2 tbsp dried thyme
  • Directions
    1. Combine all ingredients in a mixing bowl. Blend well.
    2. Can be stored in an airtight container in your spice cabinet for up to 3 months.


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    Shrimp Etouffee

  • 1 1/2 sticks (6 ounces) of butter
  • 4 cups of chopped onions
  • 2 cups of chopped bell peppers
  • 2 teaspoons of chopped garlic
  • 2 cups of chopped celery
  • 2 pounds of medium shrimp, peeled and deveined
  • 2 teaspoons of salt
  • 1/2 teaspoon of cayenne
  • 2 tablespoons of flour
  • 2 cups of water
  • 6 tablespoons of chopped parsley
  • 1/2 cup of chopped green onions

    1. Melt the butter in a large skillet over medium heat. Add the onions, bell peppers and celery and saute until soft and golden, about 10 minutes. Add the garlic and cook for 2 minutes. Add the shrimp, salt, and cayenne and cook for about 4 minutes, or until the shrimp turn pink.
    2. Dissolve the flour in the water and add to the shrimp mixture. Stir until the mixture thickens slightly. Reduce heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Add the parsley and green onions. Stir and ook for about 2 minutes more.
    3. Serve right away
    4 to 6 servings


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