Pepper Jelly Shrimp Salad

Mike Turner from Walk-Ons Bistreaux & Bar shares a few Louisiana-inspired recipes to celebrate Mardi Gras.

Pepper Jelly Shrimp Salad

5 oz. Rinsed Baby Spinach 
6 Jumbo Shrimp
1 oz. Cooking OIl
1 Tbs. Blackening Seasoning
2 oz. Cranberries
2 oz. Diced Granny Smith Apples
2 oz. Feta Cheese
2 oz. Candied Pecans
½ oz Crumbled Cooked Bacon 
3 oz. Dressing of Choice

Using the blackening seasoning generously cover the shrimp. Dip the shrimp into the oil and place onto a hot skillet. Cook for 2-3 minutes and then flip the shrimp and cook for 2-3 more minutes or until an internal temperature of 145F is reached. 

In a mixing bowl add the spinach, cranberries, diced granny smith apples, feta cheese, candied pecans, crumbled cooked bacon, and the dressing of your choice. Lightly mix all ingredients to ensure total coverage, but not to overwork the spinach. Gently place the mixed salad into a salad bowl. Place the shrimp with tails locked evenly spaced around the edge of the bowl.

Crawfish Mushroom Sauce

1 c Heavy Cream
1 ½ c Milk
2 Tbs. Flour
2 Tbs. Butter
8 oz. Sliced Mushrooms
1 Lb. Peeled Crawfish Tails
1 Onion Diced
½ Large Green Bell Pepper Diced
1 Garlic Clove Minced
½ tsp Cayenne Pepper
½ Lemon
2 Tbsp. Green Onion
Salt and Pepper to taste

In a saucepan, melt butter and combine flour until it forms a thick paste. Slowly add in the milk until it forms a gravy-like sauce. Add in heavy cream and cayenne pepper. Let simmer.

Heat a small amount of olive oil in a sauté pan and add onions, garlic, and green bell pepper. Let cook for 3-5 minutes, or until vegetables begin to soften. Add in mushrooms and let sauté for 2 minutes.

Then, add the crawfish tails and let cook for 2-4 minutes or until the crawfish are bright orange. Squeeze half a lemon over the top.

Combine green onions, salt and pepper into the sauce. Immediately pour the sautéed vegetables and crawfish into the sauce. 

Mardi Gras Mahi

1 Mahi Fillet (8 oz. bw)
3 oz.  Crawfish Mushroom Sauce
1 Tbsp.    Blackening Seasoning
1 oz. Canola Oil  
Suggested serving Sweet Corn Grits, Rice, or Steamed Broccoli

Season both sides of the mahi fillet with blackening seasoning. Dip filet into the oil and allow excess oil to drip off before transferring to a heated skillet. Cook 4 to 5 minutes then flip and cook for an additional 3 to 4 minutes or until an internal temperature of 145º is reached. Place the blackened mahi on top of corn grits, rice, or any steamed vegetable. Top with desired amount of Crawfish Mushroom Sauce.