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  • Fiesta Macque Choux Salad

    Fiesta Macque Choux Salad

    Macque Choux is an early Louisiana dish that borrows its name from the Creole word for corn, macque, and the French word for cabbage, choux. Although cabbage doesn’t appear in the dish today, it is believed to have been in the original vegetable casserole. Today, macque choux is a baked corn and shrimp dish enjoyed by the Cajuns of River Road. The fiesta salad gives the 200-year-old mixture a Mexican twist.

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    Macque Choux is an early Louisiana dish that borrows its name from the Creole word for corn, macque, and the French word for cabbage, choux. Although cabbage doesn’t appear in the dish today, it is believed to have been in the original vegetable casserole. Today, macque choux is a baked corn and shrimp dish enjoyed by the Cajuns of River Road. The fiesta salad gives the 200-year-old mixture a Mexican twist.

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  • Mama's Shrimp Spaghetti

    Mama's Shrimp Spaghetti

    The month of February is heart month, so I have revised some old recipes to make them a little healthier. By using this new recipe, I have cut the calories by 89, the fat by 11 grams and the saturated fat by 2 grams.

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    The month of February is heart month, so I have revised some old recipes to make them a little healthier. By using this new recipe, I have cut the calories by 89, the fat by 11 grams and the saturated fat by 2 grams.

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  • Lite Creole Shrimp with Garlic and Lemon

    Lite Creole Shrimp with Garlic and Lemon

    In Louisiana we love barbecued shrimp, but after the holidays why not cut the fat but keep the flavor.

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    In Louisiana we love barbecued shrimp, but after the holidays why not cut the fat but keep the flavor.

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  • Gulf Shrimp with Blue Corn Grits

    Gulf Shrimp with Blue Corn Grits

    My good friend and florist, Erin DeBosier, delivered a bouquet of beautiful flowers to her favorite chef … me! As we were catching up on food and flowers, I wanted to whip up a quick little lunch for the two of us. She loves Shrimp and Grits and so do I, so I decided to do the florist version by using my bright blue, stone-ground grits!

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    My good friend and florist, Erin DeBosier, delivered a bouquet of beautiful flowers to her favorite chef … me! As we were catching up on food and flowers, I wanted to whip up a quick little lunch for the two of us. She loves Shrimp and Grits and so do I, so I decided to do the florist version by using my bright blue, stone-ground grits!

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  • 4th of July Seafood Fiesta Salad

    4th of July Seafood Fiesta Salad

    The addition of Gulf shrimp to this salad turned a simple dish into something worthy of a fiesta.

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    The addition of Gulf shrimp to this salad turned a simple dish into something worthy of a fiesta.

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  • Chef Folse's Shrimp and Sausage-Stuffed Summer Squash

    Chef Folse's Shrimp and Sausage-Stuffed Summer Squash

    The name summer squash is a little deceiving because these vegetables are plentiful even in the fall months. This recipe uses shrimp and seasonings to make a delicious stuffed squash.More >>
    The name summer squash is a little deceiving because these vegetables are plentiful even in the fall months. This recipe uses shrimp and seasonings to make a delicious stuffed squash.More >>
  • Chef Folse's Fried Green Tomato Topped With Shrimp and Tasso Cream

    Chef Folse's Fried Green Tomato Topped With Shrimp and Tasso Cream

    Friday, June 26 2015 11:25 AM EDT2015-06-26 15:25:05 GMT
    Though fried green tomatoes are a traditional Southern dish, they can be found in many homes and restaurants around the United States. Each culture serves these tasty, fried, unripened tomato slices differently, but here in Bayou Country, fried green tomatoes become the base for a delicious shrimp and tasso cream sauce.More >>
    Though fried green tomatoes are a traditional Southern dish, they can be found in many homes and restaurants around the United States. Each culture serves these tasty, fried, unripened tomato slices differently, but here in Bayou Country, fried green tomatoes become the base for a delicious shrimp and tasso cream sauce.More >>
  • Chef Folse's Roasted Seafood Fettuccine Casserole

    Chef Folse's Roasted Seafood Fettuccine Casserole

    Tuesday, June 23 2015 4:46 PM EDT2015-06-23 20:46:41 GMT
    I am often asked for recipes that assist fishing families in search of using up their catch. Naturally, I begin with a simple grilled or baked fish sprinkled with fresh herbs and drizzled with butter, but for those looking for a little bit of adventure without too much work, this is my go-to recipe.More >>
    I am often asked for recipes that assist fishing families in search of using up their catch. Naturally, I begin with a simple grilled or baked fish sprinkled with fresh herbs and drizzled with butter, but for those looking for a little bit of adventure without too much work, this is my go-to recipe.More >>
  • Chef Folse's Shrimp Viala

    Chef Folse's Shrimp Viala

    Thursday, April 2 2015 3:26 PM EDT2015-04-02 19:26:17 GMT
    This unique shrimp presentation was created at Lafitte's Landing Restaurant for use during the height of the white shrimp season. The dish was named in honor of J. P. Viala, builder of Viala Plantation, the former home of Lafitte's Landing Restaurant.More >>
    This unique shrimp presentation was created at Lafitte's Landing Restaurant for use during the height of the white shrimp season. The dish was named in honor of J. P. Viala, builder of Viala Plantation, the former home of Lafitte's Landing Restaurant.More >>
  • Marinated Shrimp And Artichoke Martini

    Marinated Shrimp And Artichoke Martini

    Monday, December 15 2014 12:03 PM EST2014-12-15 17:03:30 GMT
    There are many recipes available for marinating shrimp or other types of seafood. I prefer those that add a large variety of marinated vegetables to the recipe. It is imperative that a high quality olive oil be used and just the right amount of vinegar. For a flavor enhancer, I recommend adding a cup of grated Parmesan cheese.


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    There are many recipes available for marinating shrimp or other types of seafood. I prefer those that add a large variety of marinated vegetables to the recipe. It is imperative that a high quality olive oil be used and just the right amount of vinegar. For a flavor enhancer, I recommend adding a cup of grated Parmesan cheese.


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  • Cajun Drunken Shrimp

    Cajun Drunken Shrimp

    Thursday, September 11 2014 7:06 PM EDT2014-09-11 23:06:33 GMT
    This technique originated in Japan where saké was used to steam shrimp. Here, beer has been substituted to create a great Cajun appetizer.More >>
    This technique originated in Japan where saké was used to steam shrimp. Here, beer has been substituted to create a great Cajun appetizer.More >>
  • Shrimp and Redfish Courtbouillon Casserole

    Shrimp and Redfish Courtbouillon Casserole

    Wednesday, August 27 2014 10:49 AM EDT2014-08-27 14:49:00 GMT
    Although court bouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based seafood stew. At one time, redfish was the only ingredient used in the courtbouillons of Cajun Country, but any firm-fleshed fish will work.More >>
    Although court bouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based seafood stew. At one time, redfish was the only ingredient used in the courtbouillons of Cajun Country, but any firm-fleshed fish will work.More >>
  • Seafood Sauce Piquante St. James

    Seafood Sauce Piquante St. James

    Prep Time: 1½ Hours Yields: 10 Servings Comment: Seafood sauce piquante is a great example of the combination of different influences in Creole cooking. The piquant sauce, meaning hot or spicy, gets itsMore >>
    Seafood sauce piquante is a great example of the combination of different influences in Creole cooking.More >>
  • Shrimp Malarcher

    Shrimp Malarcher

    Prep Time: 45 Minutes Yields: 6 Servings Comment: This dish was named in honor of the famous Malarcher sugar planters of the Louisiana River Road. The sugar cane plantation was located west of New OrleansMore >>
    This dish was named in honor of the famous Malarcher sugar planters of the Louisiana River Road. The sugar cane plantation was located west of New Orleans in Convent, Louisiana.More >>
  • Shrimp And Andouille Meat Pies

    Shrimp And Andouille Meat Pies

    Prep Time: 1 Hour Yields: 8–10 Individual Pies Comment: The meat pie is believed to have originated in South and Central America and later evolved into the classic empanada. The filling for these smallMore >>
    The meat pie is believed to have originated in South and Central America and later evolved into the classic empanada.More >>
  • Cheezy Shrimp Loaf

    Cheezy Shrimp Loaf

    Prep Time: 1 Hour Yields: 4–5 Servings Comment: This delicious cheese mixture delivers a delightful appetizer when baked inside a loaf of French bread. We have added excitement to the dish by crowningMore >>
    Prep Time: 1 Hour Yields: 4–5 Servings Comment: This delicious cheese mixture delivers a delightful appetizer when baked inside a loaf of French bread. We have added excitement to the dish by crowningMore >>
  • Creole Tomato And Shrimp Mold

    Creole Tomato And Shrimp Mold

    Prep Time: 1 Hour Yields: 1 (1-quart) Decorative Mold Comment: One thing I have learned over the years, when hearing the term "Shrimp Mold," quickly run in the other direction. However, after samplingMore >>
    Prep Time: 1 Hour Yields: 1 (1-quart) Decorative Mold Comment: One thing I have learned over the years, when hearing the term "Shrimp Mold," quickly run in the other direction. However, after samplingMore >>
  • Shrimp-Sauced Cauliflower

    Shrimp-Sauced Cauliflower

    Prep Time: 1 Hour Yields: 6 Servings   Comment: The fusion of shrimp and cauliflower creates a unique and flavorful dish. It is the perfect side dish to any beef, pork or poultry dish.   Ingredients: ½More >>
  • Asian-Style Spicy Shrimp with Lemongrass

    Asian-Style Spicy Shrimp with Lemongrass

    Prep Time: 3 and 1/2 HoursYields: 4 ServingsComment:Lemongrass, also known as citronella grass, has a strong lemon-like flavor and aroma. Often used fresh in Southeast Asian cuisines, lemongrass can alsoMore >>
  • Battered and Deep-Fried Buffalo Shrimp

    Battered and Deep-Fried Buffalo Shrimp

    Prep Time: 45 MinutesYields: 12 Servings Comment:We've all heard of Buffalo wings, that spicy fried chicken dish that originated in Buffalo, New York. Well, here in Bayou Country, we've taken Buffalo-styleMore >>
  • Kung Pao Shrimp

    Kung Pao Shrimp

    Prep Time: 30 Minutes Yields: 4 Servings Comment: This is a classic stir-fry dish found standard in most Chinese restaurants. Extra-large shrimp, peanuts and whole dried red chilies are the key ingredientsMore >>
  • Shrimp and Yellow Rice

    Shrimp and Yellow Rice

    Prep Time: 1 HourYields: 4–6 Servings Comment: Every Thursday in the month of July, Chef John Folse and Paul Gates will be "Stirrin' It Up" with kids from all around the Baton Rouge area. Claire TraylorMore >>
  • Mama Burns' Mirliton and Shrimp Casserole

    Mama Burns' Mirliton and Shrimp Casserole

    Prep Time: 1 and 1/2 HoursYields: 6–8 Servings Comment:This recipe takes a traditional vegetable of Bayou Country and gives it a different twist by mixing it with shellfish. The result is a delicious,More >>
  • Shrimp Etouffee

    Shrimp Etouffee

    Prep Time: 1 HourYields: 6–8 Servings Comment:To celebrate Mother's day, members of the WAFB 9 News team are sharing some of their favorite "Mom's recipes" during the month of May. Reporter Johnny AhysenMore >>
  • Oyster and Artichoke Dunbar

    Oyster and Artichoke Dunbar

    Prep Time: 1 Hour Yields: 6 Servings Comment: This dish was named after the great restaurateur, Corinne Dunbar, who established one of the most celebrated restaurants in New Orleans. Corinne Dunbar's,More >>
  • Shrimp and Smoked Sausage au Gratin

    Shrimp and Smoked Sausage au Gratin

    Prep Time: 1 Hour Yields: 6 Servings Comment: Au gratin refers to the crusty topping of bread crumbs or cheese on top of a baked or broiled dish. Although most cooks think of au gratins as vegetableMore >>
  • Barbecued Shrimp

    Barbecued Shrimp

    Prep Time: 30 Minutes Yields: 6 Servings Comment: Barbecued shrimp originated at Manale Restaurant in New Orleans. Customers waiting for the next table formed long lines down Napoleon Avenue. PerfectingMore >>
  • Black-Eyed Pea Battered Shrimp

    Black-Eyed Pea Battered Shrimp

    Prep Time: 30 Minutes Yields: 6 Servings Comment: Shrimp are deep-fried every day in Louisiana, but the batters used to coat and flavor them are as varied as the cooks preparing the seafood. This recipeMore >>
  • Stuffed Shrimp Viala

    Stuffed Shrimp Viala

    Prep Time: 1 Hour Yields: 6 Servings Comment: This unique shrimp presentation was created at Lafitte's Landing Restaurant for use during the height of shrimp season. The dish was named in honor of J.More >>
  • Louisiana-Style Ceviche

    Louisiana-Style Ceviche

    Prep Time: 1 Hour Yields: 4-6 Servings Comment: Ceviche is a popular Latin American dish of raw fish marinated in citrus juice, onions, tomatoes and chiles. Most avid fisherman will agree that no preparationMore >>
  • Shrimp and Crabmeat Al Lemone

    Shrimp and Crabmeat Al Lemone

    INGREDIENTS 3 T olive oil 1/2 cup crabmeat 6 large shrimp, deveined head on 1/2 lb. angel hair pasta cooked al dente 1 large shallot diced or julienne 4 broccoli florettes 1 pod minced garlic 1More >>
  • Lemon Pepper Shrimp w/Red Bell Peppers from Pampo's

    Lemon Pepper Shrimp w/Red Bell Peppers

    Yields: 4-6 servings from Ricky Pampo Ingredients: 1 large red bell pepper, thinly sliced 2 pounds medium shrimp, peeled and deveined 1 Tbsp olive oil 1 green onion, thinly sliced 1 Tbsp choppedMore >>
  • Folse's Deep-Fried Shrimp

    Folse's Deep-Fried Shrimp

    Deep-frying seafood is still quite common in the South. High quality vegetable or peanut oil should be used. Corn flour is a double-ground yellow cornmeal that can be found in the gourmet section of most food stores, possibly sold as a pre-packaged fish fry.More >>
  • Chef Folse's Boiled River Shrimp

    Chef Folse's Boiled River Shrimp

    Prep Time: 2 Hours Yields: 12 Servings Comment: River shrimp, unlike lake or gulf shrimp, need very little cooking. The preferred method is to turn off heat when water boils and allow shrimp to infuseMore >>
  • Chef Folse's Seafood Chimichangas

    Chef Folse's Seafood Chimichangas

    Prep Time: 30 Minutes Yields: 8 Servings Comment: This Cinco de Mayo treat has a legend associated with its name. Apparently invented when a burrito accidentally fell into hot oil, the chef quicklyMore >>
  • Chef Folse's Strawberry Barbecued Shrimp

    Chef Folse's Strawberry Barbecued Shrimp

    Prep Time: 30 Minutes Yields: 4 Servings Comment: Although barbecue shrimp is normally baked in an oven, I have revised the recipe to cook it a la minute on the stovetop. The ingredients used to createMore >>
  • DEEP-FRIED SHRIMP, OYSTERS OR CATFISH

    DEEP-FRIED SHRIMP, OYSTERS OR CATFISH

    Thursday, February 22, 2007More >>
  • Big Easy Buffalo-Style Shrimp

    Big Easy Buffalo-Style Shrimp

    Tuesday, January 30, 2007More >>
  • Chef John Folse's Shrimp Parma

    Chef John Folse's Shrimp Parma

    Prep Time: 30 Minutes Yields: 6 Servings Comment: Simple yet elegant, spicy yet subtle. Serve this dish as a hearty appetizer or a light meal. Ingredients for croutons: 1 French bread loaf cut onMore >>
  • Chef John Folse's Ice Water Marinated Seafood

    Chef John Folse's Ice Water Marinated Seafood

    ICE WATER MARINATED SEAFOOD Prep Time: 1 Hour Yields: 6 Servings Comment: Many trappers in South Louisiana found it inconvenient to batter seafood in milk and eggs because these ingredients wereMore >>
  • Chef John Folse's Shrimp Creole

    Chef John Folse's Shrimp Creole

    Prep Time: 1 Hour Yields: 6 Servings Comment: Shrimp Creole is a signature New Orleans dish. Just as red beans became a traditional Monday dinner, this dish is often seen on South Louisiana tables onMore >>
  • Chef John Folse's Shrimp and Potato Pancakes

    Chef John Folse's Shrimp and Potato Pancakes

    Prep Time: 1½ Hours Yields: 20 (4-inch) Pancakes Comment: The Germans are famous for their pancakes and dumplings. Potatoes, a major cash crop of the Germans, became one of their favorite ingredientsMore >>
  • Chef John Folse's Lemon and Garlic Shrimp Panzanella (Bruschetta)

    Chef John Folse's Lemon and Garlic Shrimp Panzanella (Bruschetta)

    Lemon and Garlic Shrimp Panzanella (Bruschetta) PREP TIME: 2 Hours MAKES: 25 Hors D'oeuvres COMMENT: From the Italian bruscare meaning "to roast over coals," bruschetta is traditionally made by rubbingMore >>
  • Spanish-Style Shrimp with roasted Garlic Hummus

    Spanish-Style Shrimp with roasted Garlic Hummus

    Spain arrived here in Louisiana in the 1760s and brought many great flavors to our shores. Garbanzo or chickpeas, hot peppers and garlic are three of their gifts.

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    Spain arrived here in Louisiana in the 1760s and brought many great flavors to our shores. Garbanzo or chickpeas, hot peppers and garlic are three of their gifts.

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