Recipes

Lemongrass-Mango Shrimp with Rice Vermicelli Noodles

Try our wild caught Gulf shrimp in your next recipe. They have a more premium, clean, and mildly sweet flavor than your common farm-raised import. They also have a beautifully tender texture, which makes them perfect for preparing any dish you create.

Shrimp Salad

Shrimp Cocktail

Shrimp Pasta

Shrimp Fettuccine

Ingredients
  • 1 lb Fettucine Pasta
  • 1 tbsp butter
  • 1 lb Wild Caught Gulf Shrimp Peeled and deveined
  • 4 cloves, garlic minced
  • 4 green onions-white bottom end only
  • 1 cup half and half
  • 6 tbsp grated parmesan cheese
  • 1 tbsp chopped fresh parsley
  • Louisiana Seasoning to taste
Preparation Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, saute Wild Caught Gulf Shrimp, green onion, bottoms and garlic in the butter for about three minutes. Pour in half and half; stir. Sprinkle parmesan cheese in one tablespoon at a time, stirring constantly. After all, parmesan is added, mix in parsley and seasoning. Stir frequently making sure it does not boil. The sauce will take a while to thicken. When sauce has thickened, combine with cooked pasta; serve hot.

Shrimp and Sausage Gumbo

Ingredients
  • 2 tablespoons vegetable oil
  • 1 pound andouille (or other spicy smoked sausage), cut crosswise into 1/4-inch-thickness slices
  • 2 tablespoons all-purpose flour
  • 1/2 cup chopped yellow onion
  • 1/2 sedded and chopped green bell pepper
  • 1 garlic clove, minced
  • 2 cups chicken broth
  • 2 cup sliced fresh okra or one(10 ounce) package frozen sliced okra, thawed (Optional)
  • 1/2 teaspoon salt or more to taste
  • 1/2 teaspoon cayenne pepper, or more to taste
  • 1/2 teaspoon Tabasco
  • 2 bay leaves
  • 1 pound Wild Caught Gulf Shrimp, peeled and deveined
  • 1/4 cup chopped green onions (green section only)
  • Hot cooked long-grain white rice
Preparation Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 5 minutes. Remove the sausage with a slotted spoon and set aside. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until the roux is light brown, about 4 minutes. Add the onion, bell pepper, and garlic, and cook, stirring frequently, until soft, about 5 minutes. Gradually stir in the broth and blend until smooth. Bring to a boil. Add the sausage, okra, salt, cayenne, Tabasco sauce, and bay leaves, cover, reduce the heat to medium-low, and simmer for 20 minutes. Stir in the Wild Caught Gulf Shrimp and green onions and simmer until the shrimp turn pink, about 5 minutes. Remove the bay leaves and serve in soup bowls over rice.

Crawfish Etoufee

Ingredients
  • 1 Quart Seafood or Chicken Stock
  • 1 1/2 Cup Chopped Yellow Onions
  • 1/2 Cup Chopped Bell Peppers
  • 1/2 Cup Chopped Celery
  • 1 1/2 Sticks Butter
  • 1/2 Cup Flour
  • 1 Tsp. Big Easy Seasoning
  • 3 Tbs. Tomato Paste
  • 2 Tbs. Tomato Puree
  • 1/2 Cup Diced Green Onion Tops
  • 2 LbsRiceland Crawfish Tails
Preparation Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell pepper and celery to the roux, and cook, stirring often, for 10 minutes. Stir in the tomato puree. Cook the mixture for 2 to 3 minutes and the whisk in the seafood stock. Add the tomato paste. Bring the mixture to a boil, and reduce to a simmer. Season with the salt, Big Easy Louisiana Seasoning and pepper to taste. Cook the etouffee, stirring ocassionally, for 30 minutes. Sprinkle the Riceland and Crawfish with Big Easy Seasoning and add them to the pot, stirring to evenly distribute. Cook the crawfish for 5 to 7 minutes, or until they are cooked through. Add the chopped parsely to the pot and stir to combine. Serve immediately over steamed white rice and garnish with chopped green onion.

Shrimp Etoufee

Ingredients
  • 1 1/2 Sticks Butter
  • 1/2 Cup Flour
  • 1/2 Cup Chopped Yellow Onion
  • 1 Cup Chopped Bell pepper
  • 1 Cup Chopped Celery
  • 1/4 Cup Chopped Parsley
  • 1 Can Diced Tomatoes drained
  • 2-3 lbs. Big Easy Wild Caught Gulf Shrimp 91-110
  • Big Easy Seasoning & Pepper
  • 1 Tsp. Salt
Preparation Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell pepper and celery to the roux, and cook, stirring often, for 10 minutes. Stir in the tomato puree. Cook the mixture for 2 to 3 minutes and the whisk in the seafood stock. Add the tomato paste. Bring the mixture to a boil, and reduce to a simmer. Season with the salt, Big Easy Louisiana Seasoning and pepper to taste. Cook the etouffee, stirring ocassionally, for 30 minutes. Sprinkle the Riceland and Crawfish with Big Easy Seasoning and add them to the pot, stirring to evenly distribute. Cook the crawfish for 5 to 7 minutes, or until they are cooked through. Add the chopped parsely to the pot and stir to combine. Serve immediately over steamed white rice and garnish with chopped green onion.