BOILED SHRIMP

Ingredients:

8 pounds fresh, whole Louisiana Shrimp
6 quarts water
2 large yellow onions
6 stalks celery
4 toes garlic
1 lemon sliced
salt & pepper
liquid crab boil

If using liquid crab boil use directions on box. Or add seasonings to water and bring to a boil. Add shrimp and bring to boil again. Reduce heat and simmer until shrimp shells turn pink (large shrimp should take 10-12 minutes). Remove pot from heat and let sit for 5 minutes. If done, shell will peel off easily. If overcooked shrimp will be mushy. If undercooked shells will stick to shrimp. Serves 4 as a meal with boiled Irish potatoes and corn on the cob.

FRESH GULF BBQ SHRIMP

Ingredients:

4 pounds fresh head-on Louisiana shrimp (10-15 count or bigger)
1/2 pound prepared BBQ butter (see recipe)
1 bottle Abita Amber beer
1 Tbsp. Paul Prudhomme Shrimp Magic (or Creole seasoning)
Tabasco sauce
Butter
Extra Virgin Olive Oil
Chopped parsley

Chef: GW Fins

Serves: 4
Peel shrimp, leaving the heads attached, split the back 1/4 inch and remove the sand vein. Season with Shrimp Magic and reserve. In a large non-stick skillet, sauté the seasoned shrimp in about a tablespoon of butter and oil for two minutes on med-high heat. Turn and continue cooking for one minute. Add about a half a bottle of beer and reduce to 3 ounces. Lower the heat and stir in several cold 1" chunks of BBQ butter (see recipe). Continue adding the balance of the butter, stirring constantly to make the sauce a creamy consistency. Add Tabasco sauce and chopped parsley. Serve in large heated bowls with plenty of French or sourdough bread for dipping. This is also great on mashed potatoes.

SAUTEED SHRIMP

Ingredients:

1 lb. Louisiana shrimp
1 Tbsp. butter
2 Tbsp. garlic - minced

Chef: Gerard Crozier, Chateaubriand

Heat butter and minced garlic in saucepan, add shrimp and sauté until cooked through.

SHRIMP AND CORN BISQUE

Ingredients:
3 tablespoons butter or margarine
1/4 cup finely chopped celery
1 small onion
2 teaspoons chicken bouillon granules
1/2 teaspoon thyme
2 cups frozen cut corn
2 cups chicken broth
8 ounces small peeled Louisiana shrimp
1 cup light cream
1 teaspoon Creole seasoning
1/4 teaspoon black pepper
chopped parsley for garnish

Chef: Brandy Ritchie

Serves: 5
Place butter, celery and onion in a 1 1/2 quart casserole. Microwave on high 2 to 3 minutes or until tender. Add bouillon granules, corn and chicken broth. Microwave on high 5 to 6 minutes or until corn is tender. If a creamier bisque is desired, place half of vegetable mixture in blender or food processor. Process until smooth. Stir back into vegetable mixture in casserole dish. Add shrimp. Microwave on high 3 to 4 minutes or until shrimp is tender. Stir in cream, seasoning and pepper. Microwave on high 2 to 3 minutes or until heated through. Sprinkle with chopped parsley.