Name: Shrimp Langlois
Ingredients: 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

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

Cook Mode Prevent your screen from going dark

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.