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WWLTV Morning Recipes

Recipes From Wednesday December 18, 2013

Shrimp Rockefeller

2 lbs Shrimp
8oz Fresh Spinich
4 Tbs. Butter
1Tbsp. Garlic (minced)
2 Tbsp. sour cream
1/2 cup Herbsaint
1/2 cup parsley chopped
1/4 c green onions
1/4 cup green onions
1 tsp. salt
1/2 cup bread crumbs
1 1/2 c parmesan cheese
Small Pastry Shells


In skillet add butter to melt on medium heat. Stir in garlic and sour cream. Add spinach, salt, parsley, green onions and herbsaint. Sauté for 3 minutes and add shrimp. Cook for about 5 minutes until shrimp begin to turn pink. Remove from heat. Place all in a bowl, add bread crumbs and parmesan cheese. More bread crumbs can be added if needed. Once the shrimp are hot spoon mixture over baked pastry shells and sprinkle green onions and parmesan cheese on top.

Crawfish Pie


½ cup flour
½ cup butter
2 cups onions
1 cup celery
1 cup green pepper
½ cup whipping cream
¼ lbs butter
1 tbsp garlic
2 lbs crawfish tails (peeled)
2 cups of stock
2 tbsp Joe’s stuff
1 cup of green onions
Small Pastry Shells


In a small saute pan cook ½ cup of flour with the ½ cup butter for 5 minutes making a roux and set aside.

In your pot melt remaining butter and saute onions, celery, green peppers on a low fire until they are totally limp. This could take 20 minutes with stirring frequently. Add garlic, Joe’s stuff and the roux to your pot. Slowly pour in the stock stirring to make a thick gravy texture as the dish heats up. Add crawfish tails and whipping cream. Once the crawfish are hot spoon mixture over baked pastry shells and sprinkle green onions on top.

Recipes From Tuesday December 17, 2013

Bloody Mary Soup

1 bottle Bloody Mary
1 cup stock (chicken or vegetable)
1 bag frozen mixed vegetables
1 Tbsp brown sugar
2 tomatoes deiced

Garnish
green onions
parmesan cheese
croutons
sour cream

Directions
Heat Bloody Mary Mix, stock in soup pot, add vegetables, sugar and tomatoes. Simmer for 15 minutes on low fire and serve.

Makes 4-6 servings.

Bacon Wrapped Shrimp Recipe by Frank Davis

3 lbs. shrimp, peeled and butterflied
1 lb. wide strip bacon, cut in half
1 box rounded toothpicks

MARINADE:
2 tsp. Frank Davis Seafood Seasoning
1/2 cup olive oil
1 Tbsp. minced garlic
2 Tbsp. fresh minced parsley
1 can Spray Pam (Use this to spray the baking pan to keep the shrimp from sticking)

Directions:
Peel, wash, and butterfly the shrimp. Then wrap each one in a half slice of bacon and pin it with a toothpick. When they are all wrapped, place them in a shallow baking pan and baste with the marinade. Then bake them at 450 degrees until pink and tender-about 20 minutes.

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