Louisiana shrimp recipes include a variety of dishes, such as shrimp and okra gumbo, New Orleans barbecued shrimp, boiled shrimp Louisiana-style, shrimp remoulade salad, shrimp étouffée, shrimp Creole, and shrimp and grits. White or brown shrimp are used interchangeably for many classic Louisiana recipes.
One classic Louisiana recipe is boiled shrimp Louisiana-style. The ingredients needed are 2 1/2 to 3 cups of Zatarain’s Pro Boil crab boil, 8 ounces of Zatarain’s liquid crab boil, kosher salt to taste, cayenne pepper to taste, granulated garlic to taste, 6 sweet yellow onions (cut in half), 10 heads of garlic (cut in half), 2 whole bottles of concentrated lemon juice, 20 new potatoes, 12 ears of frozen sweet corn (cut in half), 4 gallons of water and 20 pounds fresh Louisiana shrimp with the heads on.
To make, add seasoning, onion, salt, 1 bottle of lemon juice and granulated garlic to a large pot of boiling water. Add potatoes, and cook for 15 minutes. Add garlic, and cook for five minutes. Add cleaned shrimp, and stir well. Bring the water back to boil for two minutes, and turn off the burner. Add the frozen corn and the other bottle of lemon juice while stirring. Add more salt if necessary, and leave shrimp to soak for 15 minutes.