New Year's Eve Shrimp
— This is a delicate shrimp pasta dish with a butter and white wine sauce, perfect for special occasions.
Oyster Loaf — This was popular throughout America in the 19th century. In the Vieux Carre of New Orleans it was known as "the mediator." It was the one thing a man felt might effectively stand between
his enraged wife and himself when he came home after spending an evening carousing in the saloons of the French Quarter. He would buy the oyster loaf for pennies, just before going home, in the French market.
Slap Ya Mama Shrimp & Grits
— Whether it’s Sunday Brunch or any other part of any other day, Shrimp & Grits is always a good call. Cheesy grits covered in bacon, tasso and jumbo shrimp…you gotta love that.
Spicy Cajun Scallops and Pasta
— Grilled Cajun-spiced sea scallops served over angel hair pasta tossed with grilled asparagus, grilled garlic, grilled tomatoes and fresh parsley in a Cajun cream sauce.
Stuffed Crawfish Beignets (Cajun Pistols) — Close as I can tell, this recipe should make something very similar to the delightful winning finger-food called the Cajun Pistol at the Gulf Shores
National Shrimp Festival.
Taco Oysters — Many years ago, there was an immigration of Yugoslavians to Louisiana, where they settled along the mouth of the Mississippi River. Many became oyster fishermen. Since they are known by their nickname, Tacos, there are a number of oyster dishes also known by that name.