Shrimp Dip Sd Oyster Company Recipe 55

SHRIMP AND OYSTER PO'BOYS

Steps:

• Combine the buttermilk and 2 tablespoons hot sauce in a medium bowl. Add the shrimp and oysters and toss to coat. Cover and refrigerate 30 minutes. Meanwhile, make the rémoulade: Combine the mayonnaise, relish, mustard, lemon juice, remaining 2 teaspoons hot sauce, the paprika and garlic powder in a small bowl. Refrigerate until ready to use.
• Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Combine the flour, cornmeal, Cajun seasoning and 1/2 teaspoon each salt and pepper in a shallow baking dish. Remove the shrimp and oysters from the buttermilk one at a time and add to the flour mixture, rolling to fully coat; remove to a plate. Working in 3 batches, add the shrimp and oysters to the hot oil and fry until golden brown, about 3 minutes; return the oil to 350˚ F between batches. Remove to a rack set on a baking sheet. Season lightly with salt.
• Assemble the sandwiches: Spread about 2 tablespoons rémoulade inside the rolls, then add some tomato slices and a handful of shredded lettuce to each. Add the fried shrimp and oysters, then drizzle with more rémoulade. Serve with the lemon wedges.

SHRIMP DIP S&D OYSTER COMPANY RECIPE - (5/5)

Steps:

• Chop cooked shrimp Blend softened cream cheese with mayo and salad dressing. Stir all the remaining ingredients together. Serve with crackers or raw vegetables. Excellent!

SHRIMP DIP

Steps:

• In a medium bowl, use an electric mixer to blend together cream cheese, mayonnaise, chili sauce, garlic powder, seasoned salt, and Worcestershire sauce.
• Fold in green onions, shrimp, and parsley.
• Cover and refrigerate for at least 1 hour, or until ready to serve. Garnish with extra parsley, additional green onion, small shrimp, or a dash of paprika.

SHRIMP DIP I

Steps:

• In a medium bowl, beat softened cream cheese and undiluted cream of shrimp soup together until fluffy. Stir in shrimp.
• Microwave for about 2 minutes, or until warm. Sprinkle chopped green onion on top.

OYSTER DIPPING SAUCE

Steps:

• Simply mix all the ingredients together in a bowl and refrigerate until ready to use.

HEAVENLY SHRIMP DIP

Steps:

• Place cream cheese in center of serving platter.
• Mix together cocktail sauce and shrimp. Pour mixture over cream cheese.
• Slice lime in half; squeeze one half over cocktail sauce. Slice other half into wedges for garnish.
• Place crackers and lime wedges around edge of plate and serve.

PAPPADEUX'S BLACKENED OYSTER AND SHRIMP FONDEAUX

Steps:

• Prepare sauce and set aside.
• Sauce: Melt butter in a sauce pan, and whisk in flour and chopped onion.
• Cook over medium heat until onion is tender.
• Slowly stir in stock and wine, whisk until smooth.
• Add cayenne pepper and salt.
• Simmer 10 minutes, then add whipping cream.
• Simmer 5 more minutes and set aside.
• *note*to prepare shrimp stock, boil 1 cup of shrimp shells in 4 cups of water.
• Boil for 30 minutes* Oyster and Shrimp preparation: Season shrimp and oysters with blackening seasoning.
• Melt butter in sauté pan and sauté shrimp and oysters for about 2 minutes per side.
• Add spinach, mushrooms, crab, and green onions.
• Sauté until vegetables are tender.
• Fold in sauce and simmer.
• Pour into a heat proof dish and sprinkle with cheese.
• Place under broiler until cheese melts.
• Serve with garlic bread as dippers.

DELTAVILLE SHRIMP DIP

Steps:

• Make at least 2 hours ahead of serving so flavors will meld: combine all of the ingredients in a large bowl and mix well. Place in a serving dish, cover and refrigerate. Serve over some crackers.