Shrimp Langlois

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Shrimp and Artichoke dish

Shrimp Langlois

Print Recipe

Description

This is a favorite dish at Langlois.  Chef Amy Sins recently prepared it live on Facebook for the Louisiana Seafood Board. You can watch the video here.

Ingredients

Scale

2 cups artichoke hearts – jar – drained and diced
4 ounces Andouille – finely diced
1 Tbsp butter
1/4 cup green onions, chopped – (white part-only)-about 5 green onions
1 Tbsp garlic – minced
2 Tbsp fresh parsley or other herbs – minced
1/2 lemon – juiced
1 cup dry bread crumbs
1/2 cup Parmesan cheese – grated
12 large shrimp
1/2 cup white wine
Salt – to taste
Pepper – to taste
Creole spice to taste

Instructions

Heat the oven to 450F. In a medium saute pan or skillet, heat 1 tablespoon olive oil and cook the andouille until brown. Add the remaining tablespoon of oil and the butter. Saute the green onions, garlic and parsley until tender, about 3 to 4 minutes. Add the diced artichokes and lemon juice. If the dressing seems dry, add some wine, stock or water liquor to moisten. Saute for about 2 minutes. Remove from heat, add the bread crumbs and the cheese and toss lightly.
Place 2-3 shrimp in each ramekin. Top with the artichoke dressing. Bake until browned, 10-15 minutes.

Notes

You can susbtitute oysters, crabmeat, crawfish, or redfish in this dish.  The leftovers, if there are any, are great tossed with angel hair pasta and a little brown butter and lemon juice.  Serve family style or in individual ramekins.

www.langloisnola.com
www.chefamy.com

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New Orleans by Mouth, a weekly look at dining and restaurants around New Orleans from food news to chef interviews with Langlois chef/owner Amy Sins. Launched in December 2014, New Orleans by Mouth is a spin-off of WRBHs previous food series, The Chef Show.

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