Lola’s Spices Southwest Shrimp
1 Lb Shrimp *peeled, deveined, reserve shells
1 Tbl Lola’s Spices Southwest Blend
2 Garlic cloves
1 Tbl EVOO
1/2 cup Onion *chopped
1 Can 14.5 oz Chopped Tomatoes
Fresh Cilantro chopped
Peel and devein shrimp, reserve shells for stock. Toss Shrimp with 2 tsp. Lola’s Spice Southwest blend and EVVO and place in fridge.
In a small pan over medium-high heat, add shells and garlic, apinch of salt, cover with water to one inch above shells. Reduce the mixture by half for about 10 to 15 mins and strain out shells. *discard shells.
In a pan over medium heat, add EVOO and onion, sauté about 3 to 5 mins or until onions are soft. Next, add tomatoes, stock and 1 tsp Lola’s Spices Southwest Blend reduce heat to medium and cook until sauce is your desired consistency.
Over medium-high heat in a new pan, add shrimp and 1 tsp EVOO, cover and cook until shrimp tails begin to curl. Flip once and cook until Shrimp are opaque and fully cooked. Remove from heat and serve serve over creamy polenta with tomato mixture. Garnish with freshly chopped Cilantro.
Suggested side: 16 oz. Polenta prepared according to package directions
Lola’s Spices Southwest Cioppino
½ lb drum or firm white fish
(cut into ½ in. pieces)
½ lb mussels (scrubbed and bearded)
½ lb. scallops (bay)
½ lb shrimp 16/20 (peeled and deveined)
3 Tb. Lola’s Spices Southwest blend
1 small onion chopped
½ cup bell pepper chopped
1 celery stalk chopped.
4 cloves garlic minced
1 can diced tomatoes (28 oz)
2 Tb. Cilantro chopped for garnish
32 oz. seafood stock
8 oz clam juice
1 Tb. Olive oil.
1 tsp salt (optional)
1 tsp fresh cilantro (optional)
*any mix of seafood or shellfish can be used to 2 lbs. (lobster, crab, clams and firm white fish)
Directions: Over medium heat, add olive oil, onion, bell pepper, celery, and garlic cook until vegetables are soft about 5 minutes. Next, add Lola’s Spices Southwest spice, add seafood stock, clam juice and tomatoes and bring to a boil. Reduce heat to low and simmer for about 10 to 15 minutes. Add seafood and cover for 5 minutes, shellfish is ready when all the shells open. Serve with crusty bread garnish with fresh cilantro.
Lola's Spices Shrimp Etouffee
2 lb. Shrimp. (peel and deveined- reserve for stock)
1 Tb. Lola’s Spices Cajun blend
½ cup onion chopped
½ cup bell pepper chopped 1 stalk celery chopped. 2 cloves garlic minced 3 Tb. butter
3 Tb. Flour
1 can chopped tomatoes (14.5 oz)
2 Tb. Chopped parsley for garnish
* 12 oz. seafood stock or make below
*shrimp stock- peel and devein shrimp.
Place shrimp shells in a small sauce pan, cover with 2 inches of water and boil for about 10 mins. Strain and use as a stock.
For roux, heat butter and flour and whisk frequently over low to medium heat until it is the color or caramel, about 15 to 20 mins.
Directions: Add ¼ cup stock, onion, bell pepper, celery, and cook until vegetables are soft about 5 minutes. Next, add Lola’s Spices Cajun spice, remaining shrimp stock or 12 oz. seafood stock, tomatoes and bring to a boil. Reduce heat to low and simmer for about 10 to 15 minutes. The last 5 minutes toss in the shrimp to cook. Serve over rice and garnish with parsley.
Lola's Spices Cajun Chargrilled Oysters
2 Dozen Oysters
1 stick butter *melted
4 gloves garlic *minced
1 Tbl Flat Leaf Parsley *chopped
1 lemon cut into wedges
1 Tbl lemon zest
1.5 Tbl Lola's Spices Cajun blend
1/2 cup Gruyere
1/2 cup Swiss
1/4 cup Parmesan *combine the cheeses
Arrange the coals to one side and light the grill. While the coals are heating up, I rinse off the oysters and shuck. To stabilize oysters, I crunch up a layer of foil to create mini pockets and arrange the oysters.
Directions: Melt the butter, garlic, parsley and lemon zest in a small pot over medium heat.
Squeeze the lemon wedges on to each oyster. Next, spoon the butter mixture on to each oyster. Then add cheese mixture and sprinkle with Lola's Spices Cajun Blend. When the grill reaches 350°F, arrange the oysters to right of the charcoal.
Cook the oysters until the cheese begins to melt and bubble about 5 to 7 mins. Serve immediately! 🔥
Lola's Spices Bbq Shrimp *Nola Style
2 Lbs Shrimp (peeled & deveined-leave tail and reserve shells))
2 Tbsp. Lola's Spices Cajun Blend
1/2 Stick Butter (unsalted)
1/2 Cup olive oil
2 Tbsp. Worcestershire sauce
1 Lemon Cut into -1/4 in wheels
1 Onion (3/4 cup finely chopped)
3 garlic cloves minced
Sprinkle shrimp with 3/4 Tbsp. Lola's Spices Cajun Blend and 1/4 cup olive oil and set aside.
Over medium high heat, place shrimp shells in a small pot cover with water (about 1 inch above shells) and boil for 30 mins, strain and set aside.
Over medium heat, add butter, olive oil, and onion and cook over medium about heat 3 to 5 mins or until onions are soft. Next, add garlic, remaining Lola's Spices Cajun blend and cook for 3 mins. Add shrimp stock, Worcestershire and continue to reduce to half about 15 mins. Bring heat to medium high and toss in shrimp mixture and lemon wheels and sauté for another 5 minutes or until shrimp curl and are no longer opaque.
Serve with your favorite crusty bread, over rice or lentils.
Lola's Spices Sautéed Shrimp
1 lb. Shrimp (peel and devein *reserve shells for base of broth)
1 Tbl Lola’s Spices Southwest Blend
1 large ripe tomato (chopped)
1 Tbl. fresh Cilantro *optional
1 Medium onion (finely chopped)
1 Tbsp. Olive oil or butter
1 cup water or beer (lager)
1/2 lemon (reserve ½ tsp. zest)
In a medium pan, add water/beer, olive oil/butter and reserved shrimp shells; allow to simmer for about 3 to 5 minutes. Strain to remove shells and return broth to pan. Next, add onion, tomatoes and Lola’s Spices Southwest Seasoning Blend and sauté over medium heat until onions are soft about 3 minutes. Next, add shrimp, zest of lemon, cilantro, and squeeze the lemon over the mixture. Cover with lid, stir occasionally and cook until tails curl and shrimp is fully cooked for an additional 5 minutes. Serve with Lola’s Spices Southwest Rice and your favorite vegetable.
Lola's Spices Cajun Shrimp Kabobs
1 Lb Shrimp (peeled, deveined)
2 tsp Lola’s Spices Cajun Blend
1 TB Olive Oil
1/2 cup Cherry Tomatoes
*skewers- if wood presoak for 20 mins
Bring grill to 350F, thread skewers with shrimp and cherry tomatoes, spray or brush with EVOO and sprinkle with Lola’s Spices Cajun blend. Cook for about 2 to 3 minutes per side
Grilled Romaine and Corn Salad
3/4 cup matchstick carrots
1/2 cup red onion *thinly sliced
1/4 cup cilantro *fresh, chopped
1 Jalapeño *finely chopped and seeded
1 lime *juiced
1/4 cup red wine vinegar
1- pinch of salt *or to taste
1 Tbl Honey *or to taste
1 can 15 oz Sweet Corn *drained
1- bunch of Romaine *rinsed, tops removed
Combine the first 7 ingredients and refrigerate for a minimum of 30 mins, before serving toss in corn. Taste and adjust to desired sweetness with honey.
*Grilled Romaine- tops removed, drizzle with EVOO place leaves on grill grates for 1 or two mins to warm.
Lola’s Spices Cajun Bbq Shrimp
1 Tbsp Lola’s Spices Cajun
1 lb Shrimp *peeled, deveined
1 Tbsp olive oil 1 Tbsp Butter
1 Tbsp Worcestershire sauce
1/2 Beer *I used Shiner Cheer
1/ 2 Onion (chopped)
1/2 Bell Pepper (chopped)
3 garlic cloves *minced
Toss shrimp with 3/4 Tbsp. Lola's Spices Cajun Blend, Worcestershire sauce, beer and 1 tsp olive oil and set aside.
In a cast-iron pan on the grill over medium-high heat, place onions, bell peppers, EVOO and garlic to saute for about 5 mins or until onions are soft. Next, add shrimp mixture to grill pan with sauteed vegetables, butter and toss. Next, add individual shrimp to lava stone or flat top to cook and sprinkle with remaining 1/2 tsp of Lola’s Spices Cajun blend and flip shrimp after 2 mins. Cook until shrimp curl and are no longer opaque and return to pan vegetable mixture. Remove pan and contents from heat and cover until ready to serve.
Lola's Spices Clams
1 Dozen Fresh Clams (medium sized, scrubbed and rinsed)
1 tsp Lola's Spices Caribbean Blend
1 Cup White wine
2 Tbsp Olive oil
1/4 tsp fresh Parsley for garnish
In a medium size pot bring white wine, Lola's Spices to a boil. Add fresh clams and cover with lid for about 4 to 6 minutes. Clams are ready when the shells open up. Garnish with fresh parsley and serve with French bread.
*Substitute 1/2 bottle of beer for white wine.
**For a creamier sauce as clams open add 1/4 cup heavy cream and stir.
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