Recipes from Today’s Show: New Orleans Menu

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TODAY on MHTV: The food of New Orleans is a mouthwatering mix of Cajun, Creole, and Southern flavors that I crave. Lucky for me, my brother Jim lives in Louisiana and shared his recipe for his Big Easy-style barbecued shrimp. I’m pairing it with peppery string beans and my three-spice bloody Mary, made with some pepper vodka, packs its own punch. More from the show.

Get the recipes from this episode:

Mr. Jim’s Louisiana Barbecued Shrimp

New Orleans-Style String Beans

Three-Spice Bloody Mary

Get the recipes from the 11:30 a.m. ET show: All About Pork

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.

5 Comments
  • Tara August 11, 2011 at 11:29 am

    Your brother’s shrimp sound good but you need those heads and shells on the shrimp. They add flavor to the sauce. The seasonings will still get into the shrimp, believe me, and there is nothing like sucking the sauce off the heads. Traditionally, we toss the heads but eat the shells of Barbequed Shrimp since then tend to soften up a bit in the cooking process. Good stuff!

  • Carol Markley Gaul August 14, 2011 at 9:43 pm

    Lucinda, I am such a huge fan of yours. Your handsome and sincere boys remind me of my nephews and your epicurean knowledge is both gourmet and primal at same time. Is this because I’ve just had one of the best jalapeño-onion infused bloody marys (or is it maries? Just did spell check) I love you girlfriend1
    Keep up the good work…

    Carol Markley Gaul

  • Kandi August 15, 2011 at 9:55 pm

    This might be the best shrimp recipe I have made at home. Oh my gosh, I couldn’t stop eating the sauce and then the green beans. I am so glad to have another recipe for veggies that is good for you. I’m tired of the same old thing and this was so above and beyond delicious. Thank you!

  • Terri August 16, 2011 at 6:29 pm

    Kandi,
    There are cookbooks dedicated just for shrimp recipes and of course seafood cookbooks. Check them out. I love shrimp too.

    Terri

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