Great Eats - Louisiana Seafood's June Recipe Collection

– a col le ction of Louisiana recip es –

You can access all recipes and more at LouisianaSeafood.com.

I

t is officially summer time in Louisiana!

Time for Louisiana stay-cation road trips, for family to come from out of town to visit, pool parties with the kids and outside grilling! Summertime is the best time to try new recipes, get adventurous with your food and find your new family favorites.

This collection of recipes are all fresh, bright and light seafood recipes that everyone will love. Whether you are cooking for 2 or for 12, be sure to impress everyone and “Feed Your Soul” with Louisiana Seafood!

www.LouisianaSeafood.com

Shrimp, Pepper & Lemon Spaghetti Ingredients • • • • • • • • •

1/3 Cup Olive Oil 1 Teaspoon Crushed Red Pepper Flakes 8 Ounces Grape Tomatoes halved length-wise 1 Pound Raw Shrimp tails removed and deveined 2 Cloves Garlic, minced 2 Cups Fresh Spinach, chopped Juice and Zest from 1 Lemon Salt and Pepper to taste 8 oz cooked spaghetti or thin spaghetti

Directions

1. Add olive oil to a medium skillet. Heat over medium flame. Add the tomatoes and cover with lid. Saute tomatoes for ten minutes, until softened. Use a wooden spoon to smash each tomato half.

2. Add the crushed red pepper flakes to the skillet. Stir to combine.

3. Reduce the heat to low. Add in the garlic. Stir to combine. Nestle the shrimp down in the sauce. Cover with lid and cook for three minutes each side, until the shrimp are opaque.

4. Add the lemon juice, salt, pepper, and the spinach. Remove from heat.

Add the cooked noodles. Use tongs to mix the pasta into the sauce and distribute the shrimp and spinach.

5. Serve right away with some additional crushed red pepper flakes or grated Parmesan.

All these recipes and more can be found at www.LouisianaSeafood.com

Louisiana Shrimp and Eggplant Bake

Ingredients

• • • • • • • • • • •

1 medium eggplant, peeled and cut into 1/2-inch cubes 3 tablespoons olive oil 2 celery ribs, diced 1 medium onion, diced 1 small green bell epper, seeded and diced 3 tomatoes, diced 1 teaspoon crushed red pepper flakes 1/2 teaspoon pepper 12 ounces uncooked shrimp (31-40 per pound), peeled and deveined 1/2 cup seasoned bread crumbs 1-1/2 cups shredded part-skim mozzarella cheese

Directions

1. Place eggplant in a large saucepan; add water to cover. Bring to a boil.

Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain.

2. Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well.

3. Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

All these recipes and more can be found at www.LouisianaSeafood.com

Coconut-Lime Shrimp and Veggie Noodles

Ingredients

• • • • • • • • • • • •

4 Limes 1 cup light coconut milk 1 teaspoon low-sodium soy sauce 2 cloves garlic 1 1-inch piece fresh ginger 1 red chile 1 cup fresh cilantro, including stems 2 green onions, thinly sliced, white and dark green parts separated 1 large thick carrot 2 medium zucchini 1 red bell pepper, cut into small thin pieces 1 lb. large cooked shrimp (boiled and chilled)

Directions

1. Finely grate the zest of 1 lime into a large bowl, then squeeze in the juice of all the limes (you should get about 1/3 cup). Whisk in the coconut milk and soy sauce. Finely grate in the garlic, ginger, and half the red chile.

2. Remove the seeds from the remaining chile half and thinly slice it; set aside. Finely chop the cilantro stems and add to the bowl along with the white green onion parts; mix to combine.

3. Spiralize the carrot on the finest noodle blade, then the zucchini on a slightly larger noodle blade. Toss the noodles in the coconut milk mixture; let sit 10 minutes.

4. After 10 minutes, fold in the pepper, shrimp, and cilantro leaves. Sprinkle with remaining green onion and chile.

All these recipes and more can be found at www.LouisianaSeafood.com

Mahi Mahi in Parchment with Citrus and Green Onion Couscous Ingredients • • • • • • •

1 cup couscous 1 orange 1 bunch of green onions, white and light green parts only, cut in half lengthwise, then sliced ½ in. thick 3 cups baby kale 1 1/4 lb. mahi mahi, cut into 4 portions 1 tablespoon olive oil Kosher salt and pepper

Directions

1. Heat oven to 425°F. Tear off four 12-in. squares of parchment paper and arrange on two baking sheets. In a bowl, combine couscous with ¾ cup water.

2. Cut orange in half, then peel one half and coarsely chop fruit. Fold orange into couscous along with leek and baby kale.

3. Divide couscous mixture among pieces of parchment and top each with a piece of mahi mahi. Drizzle with oil and sprinkle with ½ tsp salt and ¼ tsp pepper, then squeeze remaining orange half over top.

4. Cover each with another piece of parchment and fold each edge up and under three times, tucking edge underneath. Roast 15 minutes.

5. Transfer each packet to a plate. Using scissors or a knife, cut an “X” in the center and fold back the triangles.

All these recipes and more can be found at www.LouisianaSeafood.com

Mediterranean Grouper

Ingredients

• • • • • • • • •

1 cup marinara sauce 2 medium zucchini, chopped 4 grouper fillets (about 1 1/2 pounds total) salt pepper 1 tablespoon olive oil 2 cloves garlic, chopped 1/4 teaspoon crushed red pepper 1 lb. fresh spinach

Directions

1. In a 10-inch skillet, combine marinara sauce and zucchini. Heat to simmering on medium.

2. Sprinkle grouper with 1/4 teaspoon each salt and pepper; add to simmering sauce. Cover; cook 7 minutes or until cod is just opaque throughout.

3. While grouper cooks, in 5-quart sauce pot, heat olive oil on medium.

Add garlic and crushed red pepper. Cook 1 minute, stirring. Add spinach and 1/8 teaspoon salt. Cover; cook 5 minutes or until spinach has wilted, stirring occasionally.

4. On plates, top spinach with sauce and cod.

All these recipes and more can be found at www.LouisianaSeafood.com

Tastes good.

Does

good.

Buy local and bring home something good for your family and for the greater good of our state, lending support to fishing families, reviving the industry, and impacting the economy.

LouisianaSeafood.com for an abundance of world-class seafood, recipes and more right at your fingertips.

Roasted Red Snapper with Potatoes and Chorizo Ingredients • • • • • • • • • •

2 oz. Spanish chorizo, sliced 1/8-in. thick 1 1/2 lb. small new potatoes (about 20), quartered 8 whole cloves garlic (unpeeled), lightly smashed 1/2 lemon, cut into half-moons, plus wedges for serving kosher salt black pepper 1/4 cup fresh flat-leaf parsley leaves 1 1/2 lb. skinless snapper cut into 4 pieces 2 teaspoon olive oil 3/4 teaspoon smoked paprika

Directions

1. Heat oven to 425 degrees F. Cook the chorizo in a large cast-iron skillet over medium-low heat until the oil releases.

2. Add the potatoes, garlic, lemon and 1⁄4 tsp each salt and pepper to the pan and toss to coat. Transfer to the oven and roast, stirring once after 15 minutes, until the potatoes are golden brown and tender, 20 to 25 minutes. Toss with the parsley.

3. When the potatoes have 10 minutes left to cook, prepare the fish. Line a large rimmed baking sheet with nonstick foil and place the snapper on top. Drizzle the snapper with the oil and season with the paprika and 1⁄4 tsp each salt and pepper. Roast on the rack below the potatoes until opaque throughout, 8 to 10 minutes. Serve with the potatoes and chorizo.

All these recipes and more can be found at www.LouisianaSeafood.com

Crispy Catfish Sandwich with Honey-Lime Slaw

Ingredients

• • • • • • • • • • • •

2 tablespoons mayonnaise, plus more for serving 1 teaspoon honey 3 tablespoons fresh lime juice Kosher salt 1/2 small red cabbage (about 1 lb), cored and shredded 1 small jalapeño, seeded and thinly sliced 1/2 cup cornmeal 1 1/4 lb. catfish fillets, cut into 3-inch pieces 1/4 teaspoon cayenne pepper 2 tablespoons olive oil 1/2 c. cilantro, roughly chopped 4 small French bread rolls, split and toasted

Directions

1. In a large bowl, whisk together mayonnaise, honey, 2 tablespoons lime juice, and pinch salt. Toss with cabbage and jalapeño. Set aside.

2. Place cornmeal in a shallow dish. Brush fish with remaining tablespoon lime juice and season with cayenne and 1/2 teaspoon salt. Evenly coat in cornmeal, shaking off any excess.

3. Heat 1 tablespoon oil in a large nonstick skillet on medium. In two batches, cook fish until golden brown and opaque throughout, 2 to 4 minutes per side. Repeat with remaining tablespoon oil and fish.

4. Fold cilantro into slaw. If desired, spread mayonnaise on rolls and make sandwiches with fish and slaw.

All these recipes and more can be found at www.LouisianaSeafood.com

Crab Pappardelle Ingredients • • • • • • • • • •

12 oz. pappardelle (or another wide pasta) 2 tablespoons cold unsalted butter 1 tablespoons finely grated orange zest 1/4 cup fresh orange juice 1 tablespoon olive oil 8 oz. sugar snap peas, halved on a diagonal 2 red chiles, thinly sliced 1 tablespoon fresh lemon juice 12 oz. lump or jumbo lump crab meat, drained and picked over 1/4 cup basil leaves

Directions

1. Cook pasta per pkg. directions. Drain pasta and toss with butter, orange zest, and orange juice.

2. Meanwhile, heat oil in a large skillet on medium-high. Cook snap peas until lightly browned, 2 minutes. Add chiles and cook 1 minute.

3. Remove from heat and toss with pasta, lemon juice, crab, and basil.

Ingredients • • • • • • • • •

Crawfish Rolls

1/4 cup mayonnaise 1 half-sour pickle, finely chopped, plus 1 tbsp. brine Freshly ground black pepper 12 oz of Louisiana crawfish tails 2 green onions, finely chopped 1/4 cup fresh flat-leaf parsley, chopped 4 split-top hot dog buns 8 small leaves Boston or Bibb lettuce Potato chips and pickles, for serving

Directions

1. In a large bowl, whisk together the mayonnaise, pickle brine, and 1⁄4 teaspoon pepper. Add the crawfish and toss to coat. Fold in the scallions, parsley, and pickle.

2. Line the buns with the lettuce, then spoon the crawfish mixture inside. Serve with the potato chips and pickles, if desired.

Garlic and Feta Shrimp Bake

Ingredients

• • • • • • • • • •

1 1/2 lb. large Peeled and Deveined Shrimp 1 jar (12-oz) roasted red peppers, drained and cut into 1-in. pieces 4 green onions, sliced 4 cloves garlic, very thinly sliced 2 tablespoons dry white wine 1 tablespoon fresh lemon juice, plus wedges for serving Kosher salt and pepper 2 tablespoons olive oil 4 oz. feta cheese, crumbled Flatbread or rice, for serving

Directions

1. Heat oven to 425°F. In a 1 1/2- to 2-qt baking dish, combine the shrimp, peppers, green onions, garlic, wine, lemon juice, and 1/4 tsp each salt and pepper.

2. Drizzle with the oil and sprinkle with feta. Bake until the shrimp are opaque throughout, 12 to 15 minutes. Serve with the lemon wedges and flatbread or over rice, if desired.

All these recipes and more can be found at www.LouisianaSeafood.com

Blackened Catfish with Mango and Avocado Ingredients • • • • • • • • • • • •

2 teaspoons dried oregano 2 teaspoons ground cumin 2 teaspoons paprika 2-1/4 teaspoons pepper, divided 3/4 teaspoon salt, divided 4 catfish fillets (6 ounces each) 1 medium mango, peeled and cubed 1 medium ripe avocado, peeled and cubed 1/3 cup finely chopped red onion 2 tablespoons minced fresh cilantro 2 tablespoons lime juice 2 teaspoons olive oil

Directions

1. Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes.

2. Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper.

Chill until serving.

3. In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side.

Serve with salsa.

All these recipes and more can be found at www.LouisianaSeafood.com

Grilled Tuna Kabobs Ingredients • • • • • • • • • •

1/2 cup frozen corn, thawed 4 green onions, chopped 1 jalapeno pepper, seeded and chopped 2 tablespoons coarsely chopped fresh parsley 2 tablespoons lime juice 1 pound tuna steaks, cut into 1-inch cubes 1 teaspoon coarsely ground pepper 2 large red bell peppers, cut into 2x1-inch pieces 1 medium mango, peeled and cut into 1-inch cubes For salsa, in a small bowl, combine the first five ingredients; set aside.

Directions

1. Rub tuna with pepper. On four metal or soaked wooden skewers, alternately thread red peppers, tuna and mango.

2. Place skewers on greased grill rack. Cook, covered, over medium heat, turning occasionally, until tuna is slightly pink in center (medium-rare) and peppers are tender, 10-12 minutes. Serve with salsa.

Pro tip: When cooking with wooden skewers on the grill, soak the skewers in water or beer for 30 mins prior to assembling them and putting them on the grill.

All these recipes and more can be found at www.LouisianaSeafood.com

In Louisiana, we’ve got a lot to celebrate—and we do.

From crab to crawfish, oysters to alligator, baked, blackened, fresh and fried, there’s an abundance of world-class seafood just waiting on you with all the recipes and more, right at your fingertips on LouisianaSeafood.com.