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Field to Feast: Sauteed Gulf Shrimp with Louisiana Rice & Mardi Gras Slaw with Tony's Seafood

When I walked into Tony’s Seafood, I was amazed!  Fresh, local seafood was all around me and everything looked so beautiful! Depending on the season, you can find almost anything you’re looking for here, including: crabs, crawfish, shrimp, catfish, oysters and so many different varieties of fresh fish like drum, redfish, speckled trout, flounder, sheephead, pompano and snapper. Oh My! It was like Disney World for your belly! It is also well known that they have some of the best Cajun boudin balls in town.

I met my friend, Yvette Bonanno, there. We were in the market for some shrimp to cook for this next episode of Field to Feast. When we filmed this segment, it was close to Mardi Gras, so we were shopping for the ingredients to make sautéed Gulf shrimp with Louisiana rice and a beautiful Mardi Gras slaw. For us Catholics, this dish is perfect during the Lenten season on Fridays when we are abstaining from meat.

I am grateful that Yvette opened my eyes to this delicious market. This might have been my first visit to Tony’s, but it will certainly not be my last. So when you are in the mood for a special treat, pop on over to Tony’s Seafood Market and enjoy all that Louisiana has to offer straight out of our waters. And make sure to ask for Charles so you can swap good recipes with someone who’s seriously “in the know.”

Smile always,
Jenn Finley

Sauteed Gulf Shrimp with Louisiana Rice & Mardi Gras Slaw

(serves 4) 

F2F-TonySeafood-4.jpg

Ingredients:

  • 2 cups red cabbage, julienned 

  • 1 yellow squash, julienned

  • 1 cucumber, julienned

  • 2 tbsp. Italian flat leaf parsley, chopped

  • 2 tbsp. green onions, sliced thin 

  • 3 tbsp. olive oil

  • 2 tbsp. lemon juice

  • 1/2 tbsp. honey

  • 1/2 tbsp. dijon mustard

  • 1/2 tsp. kosher salt

  • 1/4 tsp. ground black pepper

  • 1# - 26/30 shrimp, peeled & deveined 

  • 1 tbsp. olive oil

  • 1 tbsp. butter

  • 1 tbsp. kosher salt

  • 1 tsp. paprika

  • 1/4 tsp. crushed red pepper

  • 1/8 tsp. fresh ground black pepper

  • 1/4 cup white wine

  • 1/4 cup chicken stock 

  • 1 cup rice

  • 1 tbsp. olive oil

  • 1/2 tsp. salt

  • 2 cups water

 

Directions:

  1. In a small pot combine water, rice, oil & salt. Place on the stove, bring to boil, reduce the heat to a simmer, cover for 15 minutes or until water is evaporated.

  2. In a mixing bowl, combine cabbage, squash, cucumbers, parsley & green onions and set aside. 

  3. In a food processor or in a food blender container, place all the ingredients and blend well until combined.

  4. Place saute pan on the stove over high heat. Blend spices together in a small bowl. Season shrimp with spice blend. Place oil in the pan, then add the butter and seasoned shrimp. Lay the shrimp in a single layer and allow to cook for 2 minutes, flip and continue cooking. Deglaze with wine and chicken stock, simmer for 30 seconds and remove from the heat.

  5. Assemble the dish - toss salad with dressing, place rice on the center of the plate, surround with shrimp and top with slaw.

Disclaimer: These are estimated measurements, and are flexible to your needs. Content and photographs are protected. We encourage you to share this recipe with family, friends and online. Post your photos with #fieldtofeast and tag us on Facebook, Twitter and Instagram.

Field to FeastMonica VelasquezShrimp, Rice