The is an easy soup recipe straight from the Dixie Crossroads Seafood Restaurant in Titusville, Florida.
2 quarts water
2 cups potatoes, diced
2 tablespoons powdered chicken base
1 cup celery, chopped
1/2 cup onion, chopped
1 pound rock shrimp, peeled and deveined
About 3 ounces cornstarch Pepper, to taste
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Ingredients:
Vegetable oil for frying
1 cup milk
3 tablespoons Zatarain's Creole Mustard
Juice of 1 lemon
1 1/2 pounds catfish fillets
3/4 cup Zatarain's Crispy Southern Style Seasoned Fish-Fri OR Zatarain's Seasoned Fish-Fri
Ground black pepper
Hot pepper sauce (optional)
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Chef McRaney says, "Don't break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib."
More on New Orleans Barbecued Shrimp Recipe from Mr. B's in New Orleans
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