Indulge in a great seafood menu. All recipes serve 4.
For those of us who love a good seafood selection, there’s never enough recipes for our cookbooks. Enjoy this luscious seafood brunch reminiscent of New Orleans.
New Orleans BBQ Shrimp
3 lbs. large shrimp, peeled and deveined
8 Tbsp. butter
½ cup oil
1 cup minced onion
½ cup each minced celery and sweet pepper
2 Tbsp. minced garlic
6 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
1 Tbsp. Louisiana or other hot sauce
1½ Tbsp. Creole seasoning
2 tsp. each pepper and salt
2 bay leaves
½ lemon, sliced thin
4-8 slices warm crusty bread, for serving
Preheat oven to 350 degrees Fahrenheit. Place shrimp in a baking dish. Melt butter and oil in a skillet over medium heat. Add onion, celery, pepper, and garlic, and cook, stirring occasionally, until the vegetables have softened, about 4-6 minutes. Add Worcestershire, lemon, hot sauce, Creole seasoning, pepper, salt, bay leaves, and lemon, stirring well. Pour the butter mixture over the shrimp. Transfer to the oven and cook 5-8 minutes until shrimp is just cooked. Serve warm, with bread.
Also Read:
Luxury Meets Utility in the Aquila 50 Explorer Yacht
Superyacht Amenities and Long Legs Combine to Create the Aquila 50. It’s never easy designing the successor to an...
NOLA Peach Tea
8 oz. bourbon
4 oz. peach purée
3 oz. lemon juice
12 oz. unsweetened iced tea
4 peach slices or lemon slices
4 fresh mint sprigs (optional)
In a cocktail shaker, combine bourbon, peach purée, lemon juice, and iced tea. Add ice and shake vigorously until well-chilled. Strain the cocktail into four ice-filled tall glasses, and garnish with fruit slices and mint sprigs. (mocktail substitute below)
Gullah Crab Rice
2-3 strips thick-cut bacon, diced
½ cup each diced celery, sweet pepper, and onion
1 lb. cooked crab meat
3 cups cooked rice
½ tsp. each garlic and onion powder
¼ tsp. each salt and pepper
In a skillet, fry bacon at medium-low heat for 3-5 minutes until bacon is crispy. Remove bacon pieces and set aside. Add celery, peppers, and onion to the bacon fat in the skillet and sauté on medium heat for 5 minutes to soften. Add crab meat, rice, and bacon to vegetables in the skillet and sauté 5-8 minutes until rice begins to crisp. Season with garlic and onion powder, salt and pepper. Serve warm.
Subscribe Here For More Boating Content
Mardi Gras Slaw
4 cups purple* cabbage, thinly sliced
½ cup poppy seed dressing (recipe below)
½ tsp. each salt and pepper
3 cups orange segments (fresh or canned)
¼ cup toasted pecans, chopped
2 Tbsp. scallion and parsley, each chopped
½ tsp. each salt and pepper
Poppy Seed Dressing:
2 tsp. lime juice
½ cup vinegar (no balsamic)
1 cup oil
1 Tbsp. mustard
2 Tbsp. soy sauce
2 Tbsp. poppy seeds
½ cup honey
Whisk dressing ingredients well.
Toss the cabbage with dressing, salt, and pepper. Arrange cabbage on a platter. Top with orange slices, pecans, and parsley.
*Purple, gold, and green are classic Mardi Gras colors, but white cabbage works too.
Also Read
Why Marlow Yachts 53s Are Built for Your Boating Lifestyle
More than just options, these 53s have been customized to fill a real need. There’s more than a fine line...
Bananas Foster Pain Perdu
2 cups half and half
3 large eggs, beaten
¼ tsp. vanilla extract
3 Tbsp. sugar
1 tsp. ground cinnamon
8 slices brioche, challah, or other bread
8 Tbsp. butter
4 ripe bananas, sliced in ¼-inch rounds
1 cup raisins soaked in rum for one hour
½ pint whipped cream
Combine half and half, eggs, and vanilla in a large bowl, mixing well. In a smaller bowl, mix sugar and cinnamon. Melt 2 tablespoons of butter in a skillet on medium-high. When butter is hot, add as many pieces of bread as will fit easily in the pan and sprinkle with a little cinnamon sugar. Cook 2-3 minutes until bottom is golden. Flip and sprinkle bread with cinnamon sugar cooking 2-3 minutes until done. Repeat with remaining slices and cinnamon sugar. Set cooked toasts aside and keep warm in the oven or cover lightly with foil. Heat 6 tablespoons of butter in a skillet. Sprinkle bananas with remaining cinnamon sugar and add to the pan, cooking until bananas are golden and slightly caramelized. Add raisins and rum, and cook 1 minute longer. Place slices of french toast on a platter and drizzle with banana/raisin mixture. Top with whipped cream and serve.
-by Lori Ross
FAQ - New Orleans Recipes
Q: What makes New Orleans BBQ shrimp different?
A: Unlike traditional BBQ, it’s sautéed in butter, garlic, Worcestershire, and hot sauce for bold flavor.
Q: What is Gullah crab rice?
A: A Lowcountry dish made with crab, rice, bacon, and vegetables, rooted in West African traditions.
Q: Can I make the peach tea cocktail without bourbon?
A: Yes! Substitute iced green tea or ginger ale for a refreshing mocktail.
