Recipes

Shrimp Puffs with Remoulade

Makes 6-8 servings

Remoulade Dipping Sauce:

  • 1 cup Duke’s brand mayonnaise

  • 1/4 cup prepared mustard (Creole mustard, if possible)

  • 1 tablespoon smoked paprika

  • 1 to 2 teaspoons Cajun or Creole seasoning, divided (see recipe note)

  • 2 teaspoons prepared horseradish

  • 1 tablespoons relish (dill or sweet, your preference)

  • 1 tablespoon capers, drained

  • ¼ cup chopped celery

  • ¼ cup red onion small, finely diced

  • 2 tablespoons minced fresh Italian parsley

  • 1 teaspoon hot sauce (preferably Tabasco)

  • 1 large clove garlic, smashed and minced

  • Fresh-squeezed juice of 1/2 lemon

  • Salt and pepper to taste

Shrimp Puffs:

  • 1 pound peeled, deveined shrimp, diced

  • 1 cup all-purpose flour

  • 1 onion, diced

  • 1 tablespoon baking powder

  • 1 egg, lightly beaten

  • 1 small hot pepper, finely diced

  • Fresh parsley, thyme, and marjoram, chopped

  • Peanut oil for frying

For the remoulade: Combine all ingredient in a small bowl and store in the fridge. The remoulade is best if prepared the night before serving

For the shrimp cakes: In a mixing bowl, combine the shrimp with onion, flour baking, baking powder, egg, hot pepper, herbs, and water. Stir until a thick batter forms. You can add more water or more flour to get the desired consistency.

Fill a deep-sided skillet or pot with 2-3 inches of oil over medium heat. Carefully drop the batter by teaspoonfuls into the oil, being careful not to overcrowd the pan. Use a slotted spoon to turn; you may need to turn the heat down to medium-low if the shrimp cakes are burning before being fully cooked, about 4 to 5 minutes on each side until golden brown.

Drain puffs on paper towels. Eat immediately -- shrimp cakes are best eaten hot!

The Prospect KC Jambalaya

Makes 8 servings

  • 2 tablespoons grapeseed oil

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • 1 yellow or orange bell pepper, diced

  • 1 white onion, chopped

  • 1 ribs celery, diced

  • 1 jalapeño, minced

  • 2 cups long-grain rice

  • 4 cloves garlic, minced

  • 1 (14-ounce) can crushed tomatoes

  • 1 (32-ounce) carton low-sodium chicken stock

  • 2 tablespoons Creole/Cajun seasoning

  • 2 sprigs fresh thyme removed from the stem, plus more whole sprigs for garnish

  • 1 bay leaf

  • Kosher salt and black pepper

Heat grapeseed oil in a 10-inch skillet and add bell peppers, onion, celery, and jalapeño; sauté until the vegetables are softened, 5 to 6 minutes.

Add the rice and garlic and sauté for about a minute until rice is well-coated, 1 to 2 minutes.

Add crushed tomatoes, chicken stock, Creole/Cajun seasoning, thyme, bay leaf and season with salt and pepper. Bring the jambalaya to a boil then turn the heat down to low and simmer, cover and cook for 25-30 minutes, stirring occasionally so the rice doesn’t burn.

Garnish with fresh sprigs of thyme and serve!

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