Sammy’s Grill’s Shrimp Brochette on WBRZ.
Discounts for gastric bypass patients may send wrong message.
Fall means savory tarts.
Check your oven for accuracy.
Shrimp, Orzo and Grape Salad
Serves 4. Recipe is from the California Table Grape Commission.
2 cups cooked, drained orzo pasta
Mustard-Dill Dressing (see recipe)
2 cups green California seedless grapes, halved
8 ozs. small cooked peeled shrimp
1 cup diced, seeded cucumber
¼ cup diced green pepper
½ tsp. salt
1/8 tsp. ground pepper
2 tbls. chopped fresh dill
Catch the tail end of Louisiana Shrimp Week New York City.
Burger & Barrel, 25 West Houston Street: Tagliatelle with Fresh Louisiana shrimp from chef Josh Capon, available July 4-6.
David Burke Kitchen, The James Hotel, 23 Grand Street: Louisiana shrimp boil in a paint can with tasso, corn, fingerling potatoes and sweet carrots, served over dirty rice garnished with celery leaves from chef David Burke, available until July 11.
Lure Fishbar, 142 Mercer Street: Louisiana shrimp ceviche by Chef Josh Capon, available from July 4-6.
Louisiana Seafood Pasta
Serves 4 to 6. Recipe is from Latil’s Landing at Houmas House Plantation and Gardens.
2 lb. penne pasta
2 tbls. olive oil
1 lb. crawfish tail meat
1 lb. shrimp
1/2 cup chopped yellow onions
2 tsps. minced garlic
2 1/2 cups seeded, chopped tomatoes
1/2 cup fresh basil, chopped
1/2 cup shellfish stock
1 tbl. tomato paste
1 cup heavy cream
Salt and pepper to taste
Grated Parmesan cheese