The Hurricane Port A Shrimp Recipes

ZUCCHINI AND SHRIMP FRITTERS

Steps:

• Season the shrimp lightly with the Essence and set aside.
• In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2 to 3 minutes. Set aside to cool.
• In a large pot or deep-fryer, heat the oil to 360 degrees F.
• In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt, and cayenne. Add the flour 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture and grated zucchini to the batter and fold to mix.
• Using a small ice cream scoop measuring 1 1/2 tablespoons, drop the batter into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly and cook until golden brown on all sides, about 3 minutes. Drain on paper towels and season with additional Essence.
• Serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

SHRIMP CREOLE

Steps:

• Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

HURRICANE SHRIMP

Steps:

• Combine coconut milk, lime juice, garlic, chili flakes, cumin, coriander and pepper in a small bowl.
• Add shrimp and toss. Marinate for 1 hour or more under refrigeration.
• Preheat oven to 400°F.
• Unroll the kataifi and separate a small bundle of strands about 1.5 inches wide. Using scissors, cut Kataifi strands to about 8 inches long.
• For each shrimp, spread a Kataifi bundle on your work surface and wrap it around each marinated shrimp, leaving the tail uncovered. Wrap freeform or tightly compress for a more compact look.
• His recipe calls for deep frying at 350F for 2 minutes each until brown and crispy, then draining on a paper towel.
• I prefer to bake at 400F for 8-10 minutes or until the Kataifi is crisp and golden. A little less for smaller shrimp.
• Serve with Recipe # 481797 as a dipping sauce.

SHRIMP CLEMENCEAU

Steps:

• In a heavy, deep pot or an electric deep-fryer, heat the vegetable oil to 360 degrees F. Add the potatoes, in batches, and fry until golden brown, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
• In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onion and season with 1/4 teaspoon of the slat and 1/4 teaspoon of the black pepper. Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and the cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, green peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, then add the butter and cook, stirring, for 1 minute.
• To serve, divide the mixture into 4 equal portions on serving plates and drizzle with the hollandaise.
• In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom of the bowl touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed.

HURRICANE COCKTAILS

Steps:

• Mix all the ingredients in a tall pitcher or large pot and stir to dissolve the sugar. Pour into a punch bowl and add the ice cubes and orange segments. Serve in tall glasses over ice with straws.