6 best ways to eat shrimp in New Orleans
New Orleans' most iconic shrimp dishes, including barbecue shrimp from Pascal’s Manale. This article rounded up some of the best ways to eat shrimp in New Orleans with the help of readers from Axios New Orleans readers. It looks at the iconic New Orleans menu staples such as Manale's Manale, Arnaud's Manales, Galatoire's, and Upperline's, Upperline, and Liuzza's. It also looks at how to make cold shrimp remoulade, a classic Southern dish created in 1953, and how to boil it in boiling water for 10 minutes or less. Finally, it looks at where to find New Orleans-area restaurants boiling crawfish.
Opublikowany : 2 lata temu za pomocą Chelsea Brasted,Carlie Kollath Wells w Tech
Share on email (opens in new window)
Share on email (opens in new window)
Share on nextdoor (opens in new window)
Share on nextdoor (opens in new window)
Share on linkedin (opens in new window)
Share on linkedin (opens in new window)
Share on twitter (opens in new window)
Share on twitter (opens in new window)
Share on facebook (opens in new window)
Share on facebook (opens in new window)
Shrimp and grits at Patois in New Orleans. Photo: Sean Gardner/Washington Post via Getty
We live in the best city in the world to eat shrimp, so we rounded up New Orleans' iconic shrimp dishes with the help of Axios New Orleans readers.
Pascal’s Manale is credited with inventing this classic dish in 1953.
Pro tip: Carlie recommends the barbecue shrimp from Liuzza’s by the Track.
This New Orleans menu staple is thought to have gained popularity in the Carolinas before spreading across the South.
• Try it for brunch at Commander's Palace or Patois.
Shrimp remoulade has been on the menu at Galatoire’s since it opened in the French Quarter in 1905, Eater reports.
• But Upperline was credited with creating the ultimate Southern combo: cold shrimp remoulade on a hot fried green tomato.
Creamy, savory shrimp bisque hits the spot on cold days. Here’s how Arnaud’s makes it.
Reader Tom W. swears by it. The local Prime Shrimp employee says the cook-in-bag shrimp just needs to be put in boiling water for 10 minutes or less "and it's ready to roll, whether you pour it over pasta, rice, veggies or just have it by itself."
Still hungry for seafood? Here's where to find New Orleans-area restaurants boiling crawfish.
Tematy: Louisiana, New Orleans