Shrimp is the top seafood consumed in the United States. In 2018, Louisiana landed 97 million lbs. of shrimp with a dockside value more than $120 million, which was 33% of all shrimp caught in the U.S. However, the shrimp that local fishermen bring to the dock are not always the shrimp that land in your grocery store or other retailer. Louisiana wild caught shrimp compete in the marketplace w
23
Jun
15
Feb
15
Feb
15
Feb
15
Feb
Vermilion Bay Black Drum Sauté
Ingredients:
Vermilion Bay Sweet Black Drum fillets, 1 lb.,
2 T Butter or olive oil, or a light coating of nonstick spray
½ cup cornmeal
½ cup chopped parsley (fresh or dried, with 1 T set aside for garnish)
1 lemon, cut into wedges
Seasonings:
Creole seasoning
Garlic powder
12
Feb
12
Feb
12
Feb
12
Feb
Seafood Stuffed Peppers
INGREDIENTS
8 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
1 cup chopped onions
1 cup green peppers chopped
1 cup celery chopped
1 stick butter
2 cloves garlic chopped
2 cups mushrooms, chopped fine
1 small pimento and juice
1 can cheddar cheese soup
1 teaspoon salt
1 can cream of mushroom soup
4 cups
12
Feb
12
Feb
12
Feb
12
Feb
The Trick to Great Boiled Shrimp
Now that you've made a great purchase of fresh Louisiana shrimp, you might want to put on a classic shrimp boil.
If you're not accustomed to boiling fresh shrimp, consider this method.
NO SALT!
1. Most importantly, don't add salt or anything that contains salt while the shrimp