CURRENT RECIPES

Recipes provided by Mike Anderson's Seafood in Baton Rouge.
Photo by David Humphreys

Shrimp Norman
(Serves 6-8)

Dip each shrimp in water then flour.  Repeat this step.  Heat cottonseed oil to 350˚.  Using your hand, flatten butterflied shrimp.  Fan layers at tip of tail.  Drop flat into hot grease, causing shrimp to curl.  Fry shrimp 4 to 6 minutes.  Drain.  Arrange shrimp pointing tails outward on a serving dish.  Top with Norman sauce and sprinkle with parsley. 

Norman Sauce

6 c. Yellow onions, chopped
3/4 c. Green bell peppers, chopped
1/2 c. Celery, chopped
1 1/2 tsp. Fresh garlic, minced
4 Tbsp. Butter
4 Tbsp. Margarine
1 1/2 tsp. Salt
1/2 tsp. Cayenne pepper
1 3/4 c. Light roux
4 c. Water, divided
1 1/2 lbs. White crabfeat (lump or backfin, divided

In a medium pot, saute onions, bell peppers, celery and garlic in butter and margarine.  Cover and simmer 30 minutes over low heat, stirring frequently.  Add salt, cayenne pepper and light roux and stir.  Simmer 5 to 7 minutes over medium heat.  Add 1/2 cup water and bring to a boil.  Add remaining 3 1/2 cups water and 1 pound of crabmeat.  Stir and bring to a boil.  Add remaining crabmeat and simmer over low heat until ready to serve.

Stuffed Potatoes

3 Large potatoes, baked
1/2 lb. Bacon, cooked crisp and crumbled
3/4 c. Cheddar cheese, shredded
1 tsp. Salt
1 1/4 tsp. Black pepper
1 Tbsp. Butter or margarine, melted
1/3 c. Sour cream
1 c. Low-fat milk
1/4 c. Green onions, chopped

Cut each potato in half lengthwise.  Carefully scoop inside of potatoes into a large bowl, setting aside potato skins.  Add remaining ingredients to bowl and mix until creamy.  Spoon mixture into reserved potato skins and bake 20 to 30 minutes at 450˚. 

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