Comfort Food From Louisiana: New Orleans Recipe: Crescent City Shrimp Jambalaya

Comfort Food From Louisiana: New Orleans Recipe: Crescent City Shrimp Jambalaya: From Denny:  Not in the mood for the chicken version of jambalaya?  No problem; make it with shrimp and andouille sausage for a change of pace.  Shrimp is ridiculously popular down South that we are forever creating new dishes to keep up with the demand.

Louisiana cooking is based off of French cooking and with the same mindset of employing whatever food sources are at hand.  From the bayous or spillways teeming with yummy crayfish to the gorgeous shrimp and oysters from the Gulf of Mexico we create recipes around our bountiful food.

Louisiana Seafood Reusable Shopping Bag

Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya

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Comfort Food From Louisiana: New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing

Comfort Food From Louisiana: New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing: From Denny:  Like to make easy fritters for the family for a quick meal?  I sure remember those yummy clam or corn fritters my mother used to make on Saturdays when I was a kid.  Apple fritters are equally tasty, especially when dusted with some cinnamon and sugar.  So, when I run across yet another variation to The Fritter Family then I'm game to try it.

This new fritter recipe comes from New Orleans Chef John Besh and Zatarain's.  Claw crabmeat, corn and small shrimp are featured in this recipe along with its own special tomato creole dressing.  Pull out your food processor to make this easy tasty dressing of Creole seasoning, garlic, Creole mustard (like stone ground mustard) and tomato.  Chill for an hour and then you are off to the dinner races!

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White Chaw-Moung and shrimp (Khanom Chaw-Moung Sri-Khaw sai koong)

Khanom Chaw-moung  or Steamed dark indigo flower flour with filling is another Thai dessert.  This dessert not easy to find present.  But for this recipe I didn’t  use any color filling, It is the natural color of the flour used... Because today we find it very difficult indigo flower.  But the lack of color makes the dessert  look clean and tasty.   But if you really want to taste I suggest try to do by yourself  better then out to find from somewhere else.   It’s more difficult to find.    This dessert will consist of 2 parts white is part of the flour and the mincemeat is filling….

Ingredients: Filling

• 200 grs shrimp chopped
• ¼  cup shredded coconut
• 1 tbsp shallot, diced
• 1 ½ tbsp sugar
• ½ tsp pepper
• 1 tsp salt
• 6 glove garlic, crushed
• 3 coriander root, chopped

Ingredients:  for  Flour

• ½  cup cassava flour
• 2 cups rice flour
• ½  tbs arrow root flour
• 3 cups white jasmine flower water
• ½  cup thick vine bearing dark indigo water
• 2 tsp lime juice
• ½  cup coconut cream
• 2 tsp vegetable oil

Preparation: Filling

1. Heat a pan and pour all of the ingredients filling into a hot pan.
2. Then stir the filling until well mixed.
3. Lift the pan from heat.
4. Add sugar and continue stir the filling until mixed well.

Preparation: Flour

1. Mix 3 kinds of flour together
2. Pour white jasmine flower water little by little kneads the flour for 5 minutes.
3. Then pour the whole white jasmine flower water.
4. Stir the mixture at the low heat until the cooked flour comes off easily. 
5. Then take the pan out from heat. 
6. Knead and make the cooked flour into small ball shape.
7. Make small balls into bulge shape at the bottom (Do not make it to thin) Put the filling on. 
8. Cover and make into flower by using tweezers. 
9. Steam the flower in a double boiler for 4-5 minutes. 
10. Then sprinkle the cooked flower flour with viscid

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Comfort Food From Louisiana: Chef Emeril Lagasse Bakers Dozen: 5 Shrimp and 8 More Recipes

Comfort Food From Louisiana: Chef Emeril Lagasse Bakers Dozen: 5 Shrimp and 8 More Recipes - I own a number of his cookbooks and enjoy every one of them. He really understands when people are pressed for time to produce a good meal but don't want to skimp on freshness or full flavor. Emeril always hits the right note, especially with his famous Emeril's Essence, with his recipe provided here too.

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Khao Niew Moon Na Goong (Sweet Shrimp on Yellow Rice)

This Sweet Shrimp on Yellow Rice or Thai call "Khao Niew Moon Na Goong" recipe may sound strange. It is a dessert but we use shrimp on a base of (non-spicy) curried rice. A common Thai dish, even the ingredients are not common to desserts! But this is "Thai Dessert" Enjoy ka!

Ingredients for Yellow Rice

• 100 gms Sticky Rice
• 1-2 Tsp Tumeric
• 200 ml Coconut Milk
• 150 gms Sugar
• 1 Tsp Salt

Ingredients for Sweet Shrimp

• 100 gms Shrimps
• 2-3 Garlic Cloves
• 1 Tsp White Pepper
• 10 gms Coriander Root or Seeds
• 100 gms Desiccated (Ground) Coconut
• 150 gms Sugar
• 1 Tsp Salt
• 2 Tbsp Oil
• 2-3 Drops of Orange Food Colouring
• 10 gms Sliced Kaffir Leaves for Garnish

Preparation

• To make the yellow rice, soak the sticky rice in warm water, and tumeric and leave for 4-8 hours.
• Steam the rice until cooked, (approximately 15 minutes).
• Place the rice in a bowl, mix with the sugar, salt and coconut milk.
• Leave it to soak up the coconut milk.
• Now to the shrimp topping.
• Clean the shrimp, remove the shell and cut down the back to remove the black thread 'gut'.
• Chop the shrimp into a fine mince.
• Pound the garlic and coriander root/seeds and white pepper together until well ground up.
• Fry the shrimp and pounded mixture in a frying pan with a little oil until part cooked, 30 seconds or so is fine.
• Mix the ground coconut with the orange food colouring, add to the frying pan, add the sugar and salt and fry for a further 2 minutes.
• The sugar will slightly caramelize.
• Serve a small bowl of the yellow rice with the sweet shrimp on top and garnish with some slices of kaffie lime leaves.

   

Search for Sticky Rice

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