Archive for the ‘shrimp’ Category

ASIAN SHRIMP WITH SWEET AND SPICY GRAPEFRUIT SAUCE

Posted: September 24, 2026 in Food, seafood, shrimp
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Shrimp with an orange sauce is something you see on every Chinese restaurant menu. I didn’t have oranges, but wanted a citrus kick to my sweet and spicy sauce. I went with grapefruit and I never looked back!

Although I call this recipe “Asian shrimp,” I never buy my shrimp from Asia! Only wild-caught American shrimp will ever do. When you realize just how nasty Asian shrimp can be (farmed in over-crowded conditions, swimming in their own filth and fed chemical food pellets and antibiotics) you’ll never eat it again.

Green beans looked good in the produce aisle, so I used them, but feel free to substitute with broccoli, asparagus, or any veggies you like.

Chili garlic sauce and hoisin sauce can be found in most supermarkets, in the international foods section.

As long as you use gluten-free soy sauce and hoisin sauce (the brand La Choy is GF), this dish is gluten-free!

 

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For the rice:

1 cup cooked basmati rice (I use Texmati brown rice)
2 cups seafood stock (I use homemade shrimp and fish stock, but vegetable stock will work)
1/2 teaspoon salt
2 scallions, finely chopped

 

For the veggies:

1/2 Vidalia onion, finely chopped
1 lb. fresh green beans, washed and cut into 1/4′ pieces
1 teaspoon soy sauce
splash of peanut oil

 

For the shrimp:

2 dozen thawed, peeled and de-veined wild-caught USA shrimp
1 tablespoon chili garlic sauce
3 tablespoons hoisin sauce
juice and zest of 1 grapefruit
splash of peanut oil

 

Making your own seafood stock is easy: just peel the shrimp you’re going to use in this recipe, and place the shells in a saucepan full of water. Let it boil until you’ve reduced it to 2 cups. Strain out the shells and discard them. Then use the stock to cook your rice, according to the package directions. Once the rice is cooked, toss in the chopped scallions, mix well, and set the rice aside.

Add peanut oil to a hot pan and sauté the onions until translucent. Add the green beans and cook them until they’re al dente. Add the soy sauce, stir, and then pour the contents of the pan into the rice. Mix well.

Using the same pan, add a little more peanut oil and sear the shrimp on both sides. Don’t overcook them! Push the shrimp to the sides of the pan so that a circle remains in the middle. Add the chili garlic sauce and hoysin sauce and stir them together, then blending in the shrimp until the shrimp are covered with the sauce. Add the grapefruit zest and juice and stir until everything is combined and the sauce has thickened just a bit.

Pour the contents of the pan into the rice mix and combine. Add more soy sauce to the rice, if you like.

SHRIMP WITH A TOMATO AND FETA SAUCE

Posted: August 19, 2026 in Food, Recipes, seafood, shrimp
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I love the combination of tomato sauce and feta, and this dish, served over some pasta, will have you licking the plate.

 

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8 oz. (or more!) feta cheese
1 can (28 oz.) whole tomatoes, ground into sauce
1 lb. (about 24) medium-sized wild-caught American shrimp, peeled and deveined
1 medium onion, chopped
juice of 1/2 lemon
2 tablespoons olive oil
2 cloves garlic, through a press
pinch red pepper flakes
1 teaspoon fresh dill
1 teaspoon oregano
1 tablespoon Ouzo
salt and pepper

Peel and devein the shrimp. Place them in a bowl and squeeze the lemon juice over them and toss them to mix. Open the can of tomatoes and pureé it in a food processor.

In a saucepan, heat the olive oil. Sauté the onions until they’re translucent and then add the garlic. Sauté the garlic for 10 seconds, until fragrant, then add the red pepper flakes, dill and oregano. Add the tomato sauce, and cook over medium heat until the sauce has reduced a bit and isn’t watery. Add the Ouzo carefully–keep it away from open flame! Add salt and pepper to taste.

Line a sheet pan with foil and pour a thin layer of the tomato sauce on the bottom. Lay the shrimp down in one layer on the sauce, and then cover the shrimp with the rest of the sauce. Crumble the feta cheese with your fingers and sprinkle it all over the top.

Bake in a pre-heated 350° oven until the shrimp has cooked through and it’s nice and bubbly. Serve over pasta or with a side of your favorite veggies.

SHRIMP AND ASPARAGUS SALAD WITH QUINOA

Posted: May 13, 2026 in Cucumbers, Food, garden, Recipes, seafood, shrimp, superfoods
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Grilling makes food taste great, but sometimes you don’t want to stand out there in a cloud of smoke while your friends are at the table, sipping wine and having a good time without you.

This is a great dish for those that want to pass on the grill for a day. It’s a delicious salad that you can serve warm or cool. You can make it the day before. Wrap it in plastic, and keep it in the fridge. Then, when your guests arrive, let it warm to room temperature. Taste for seasoning before serving. If you’re not a fan of quinoa, brown basmati rice works well, too. And use what’s fresh and in season. If you can’t find asparagus, some chopped and lightly sautéed squash works just as well.

 

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1 1/3 cup dry quinoa (or 1 cup basmati rice)
Chicken stock
Juice of 1 lemon
2 lbs. wild-caught American shrimp, peeled and de-veined (16 to 18 count)
1 cup of asparagus stalks, cut into 1″ lengths
1/2 cup minced scallions, green part only
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 English cucumber, peeled, seeded and medium-diced
1/4 cup red onion, small diced
1/2 cup seeded and chopped tomatoes
3/4 lb. good feta cheese, crumbled
Extra virgin olive oil
Salt and pepper

 

Prepare the quinoa according to the package directions, using chicken stock instead of water. Once it’s cooked, place it in a large bowl. (1 1/3 cups dry quinoa should give you about 3 cups of cooked quinoa.)

Place the chopped asparagus on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss them to combine and spread them out in a single layer. Roast them for just a few minutes at 350 degrees. Set them aside to cool to room temperature. (You can also simply sauté the asparagus in a pan on the stove top with olive oil, salt and pepper.)

Place the shrimp on the same sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss them to combine and spread them out in a single layer. Roast for 5 to 6 minutes at 350 degrees, until the shrimp are cooked through. Turn them once while cooking. Don’t overcook them! (again…you can simply sauté the shrimp in a pan on the stove top with olive, salt and pepper.)

Add the shrimp to the quinoa, then add the asparagus, lemon juice, scallions, dill, parsley, cucumber, onion, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Add the feta and stir carefully.

Set it all aside at room temperature for 1 hour to allow the flavors to blend…or, if you’re not serving soon, place the bowl in the fridge. Before serving, allow it to warm almost to room temperature. Taste it and season again, if needed, before serving.

 

 

JAMBALAYA

Posted: February 15, 2026 in Food, Recipes, seafood, shrimp
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Fat Tuesday is February 17! Laissez les boss temps rouler!

Back in the 80’s, I worked at a radio station in Mobile, Alabama. My New York buddies thought I was crazy to move to the South, but that’s where the job was. When they realized that I was only a 2-hour ride from New Orleans, I wasn’t so crazy after all! I spent every possible weekend there: the food, the music, the people…

When I moved to Rhode Island, I really missed all the fun of the Big Easy. So I decided to have a Mardi Gras party every year. I’d invite 80+ people, and I cooked all of the dishes myself. I made all the classics: red beans and rice, crawfish etouffe, gumbo, Cajun chicken (my own recipe), and, of course,  jambalaya.

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For the seasoning mix:
2 bay leaves
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
I find it easier to measure and chop all the ingredients before I start cooking.
I find it easier to measure and chop all the ingredients before I start cooking.
4 tablespoons olive oil
1 1/2 cups finely chopped onions, in all
1 1/2 cups finely chopped celery, in all
1 1/2 cups good quality chopped ham
1 1/2 cups chopped andouille sausage (Here in RI, I use local Portuguese chourico from Fall River, MA)
1 teaspoon cayenne pepper sauce (I use Frank’s Red Hot)
3/4 cup tomato sauce made from pureed whole tomatoes
2 cups uncooked rice (I like Texmati brown basmati rice)
3 cups chicken stock (preferably homemade)
1 lb. peeled and de-veined wild-caught American shrimp
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Over medium-high heat, heat the olive oil in a large sauce pan. Add 3/4 cup of the onions and 3/4 cup of the celery. Cook until the onions are translucent.

Stir in the seasoning mix, then the chopped ham and the chourico, and then the cayenne pepper sauce. Cook until the onions are a dark brown, about 20 minutes, stirring constantly.

Add the remaining 3/4 cup of the onions and celery. Cook about 5 minutes.

Open a can of whole tomatoes and puree them in a food processor to make sauce. Add 3/4 cup of this and cook for about 5 minutes.

Stir in the rice, mixing well. Reduce the heat and simmer for about 12 minutes.

Add the chicken stock, stir well, and bring it all to a boil. Then reduce the heat and simmer, covered, over very low heat until the rice is tender but firm, about 15 minutes.

Remove the cover, toss in the shrimp, stir, then put the cover back on and cook for 5 minutes more.

Sometimes it’s hard to get wild-caught American shrimp at my local seafood store or supermarket. But for me, buying tiger shrimp or other Asian products is not an option. Once I learned about how they are farmed, I decided I’d never eat those shrimp again!

When I find wild-caught American shrimp locally, I buy extra to keep in the freezer. (The better supermarkets, like Whole Foods, have them.) For many years, I bought my shrimp online from http://www.cajungrocer.com. Not only will you find shrimp there, you’ll find many other Cajun classics: King cakes, Turduckens, andouille and alligator sausage, even live crawfish. And the price of their shrimp, even with shipping, is the same as the nasty Asian shrimp you buy in the store. Make some room in your freezer, order large to save, and stock up on the real deal!

MY VERSION OF NEW ORLEANS-STYLE BBQ SHRIMP

Posted: February 1, 2026 in barbecue, Food, Recipes, seafood, shrimp
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Mardi Gras is a couple of weeks away!! Here’s a great dish from New Orleans…

One of my favorite dishes to come out of New Orleans is Barbecue Shrimp, so on a visit to the Crescent City a couple of years ago, I had to make a stop at the place where it all started.

The first unusual thing you notice about the classic dish, New Orleans Barbecue Shrimp, is that it’s not cooked on a barbecue grill and it has no barbecue sauce.

So why the name?

Its origin goes back to the mid-1950’s, to an Italian restaurant in New Orleans called Pascale’s Manale. The story goes that a regular customer had just returned from Chicago, where he had dined on an amazing shrimp dish. He asked the chef at Pascale’s Manale to try to replicate it, and what resulted was actually better than the original. And though no barbecue grill or sauce was used, it is believed that they gave it the name “BBQ Shrimp” to cash in on the backyard barbecuing craze that was all the rage at the time. Whatever they call it, I have to say that it’s worth a special trip to have the dish!

The classic New Orleans Barbecue Shrimp is served with shell-on shrimp, so you have to make a big, buttery mess of yourself as you devour it. And it’s served with plenty of crusty French bread.

At home, sometimes I’ll leave out the bread and go for rice instead. And I’ll peel the shrimp completely, using the shrimp shells to make the stock I cook the rice in.

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For the seasoning…
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon fresh rosemary, very finely chopped
1/4 teaspoon oregano
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper

Mix all the seasoning spices and set them aside.

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For the BBQ shrimp…
2 lbs. large wild-caught American shrimp, peeled and de-veined
1 stick butter (4 oz.)
1/2 cup beer
1/4 cup Worcestershire sauce
olive oil
For the rice…
1 cup rice (I like jasmine rice)
2 1/4 cups water or seafood stock (see below)
1 teaspoon olive oil
1/2 teaspoon Tony Chachere’s Original Creole Seasoning

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Cook the rice following the directions on the package. I like using stock instead of water when I cook my rice, so after peeling all the shrimp, I toss the shells in a saucepan full of water and I boil the heck out of it, strain it, and use that stock to cook the rice. I add the olive oil and the Tony Chachere’s (available online or at your favorite food store) to the stock before cooking the rice.

To cook the shrimp, I heat a little olive oil in a large skillet over moderate heat. Then I add the shrimp, and sear them on one side (about 30 seconds) and then flip them over to sear on the other side (another 30 seconds.) I’m not trying to cook them all the way through, just get them a bit caramelized. Then I remove the shrimp from the skillet and set them aside.

(I often serve the BBQ Shrimp over the rice with broccoli. If you want to use broccoli, add a little butter and olive oil to the same pan you seared the shrimp in. Cook until the broccoli is nicely caramelized, then remove from the pan and set aside.)

In the same skillet, I heat the butter until the foam subsides. Then I add the beer, Worcestershire sauce, and 2 teaspoons of the seasoning mix. I mix well, then add the shrimp and broccoli back in the pan, simmering for about 5 minutes, stirring occasionally.

Serve over the rice!

COCKTAIL SAUCE WITH A KICK

Posted: October 3, 2025 in Food, Recipes, seafood, shrimp, Uncategorized
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I’m old school. When a cold seafood tray, filled with oysters, shrimp, clams and lobster arrives at the table, I always choose the cocktail sauce to go with it. Mignonettes are OK, but nothing makes me happier than a cocktail sauce with enough horseradish in it to curl my nose hairs!

We slurp down more clams and oysters here in New England than just about anywhere else in the country. Freshly shucked oysters and clams–or in this case–beautiful boiled wild-caught American shrimp, call for an equally amazing cocktail sauce…and this sauce kicks butt! And it features a key ingredient that you might not expect: vodka. The small amount of vodka in the mix keeps the cocktail sauce from freezing solid when stored in the freezer. Just scoop out what you need, let it thaw, and put the rest back in the freezer.

 

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2 cups ketchup
4 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Frank’s Red Hot, or other hot pepper sauce
5 grinds of fresh black pepper
1/4 teaspoon salt
1 teaspoon good quality vodka, like Tito’s

Combine all the ingredients. Store in a tight plastic container in the freezer. Scoop and thaw whenever you need it!

MY VERSION OF NEW ORLEANS-STYLE BBQ SHRIMP

Posted: February 26, 2025 in barbecue, Food, Recipes, seafood, shrimp
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Mardi Gras is less than a week away!! Here’s a great dish from New Orleans…

One of my favorite dishes to come out of New Orleans is Barbecue Shrimp, so on a visit to the Crescent City a couple of years ago, I had to make a stop at the place where it all started.

The first unusual thing you notice about the classic dish, New Orleans Barbecue Shrimp, is that it’s not cooked on a barbecue grill and it has no barbecue sauce.

So why the name?

Its origin goes back to the mid-1950’s, to an Italian restaurant in New Orleans called Pascale’s Manale. The story goes that a regular customer had just returned from Chicago, where he had dined on an amazing shrimp dish. He asked the chef at Pascale’s Manale to try to replicate it, and what resulted was actually better than the original. And though no barbecue grill or sauce was used, it is believed that they gave it the name “BBQ Shrimp” to cash in on the backyard barbecuing craze that was all the rage at the time. Whatever they call it, I have to say that it’s worth a special trip to have the dish!

The classic New Orleans Barbecue Shrimp is served with shell-on shrimp, so you have to make a big, buttery mess of yourself as you devour it. And it’s served with plenty of crusty French bread.

At home, sometimes I’ll leave out the bread and go for rice instead. And I’ll peel the shrimp completely, using the shrimp shells to make the stock I cook the rice in.

image
For the seasoning…
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon fresh rosemary, very finely chopped
1/4 teaspoon oregano
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper

Mix all the seasoning spices and set them aside.

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For the BBQ shrimp…
2 lbs. large wild-caught American shrimp, peeled and de-veined
1 stick butter (4 oz.)
1/2 cup beer
1/4 cup Worcestershire sauce
olive oil
For the rice…
1 cup rice (I like jasmine rice)
2 1/4 cups water or seafood stock (see below)
1 teaspoon olive oil
1/2 teaspoon Tony Chachere’s Original Creole Seasoning

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Cook the rice following the directions on the package. I like using stock instead of water when I cook my rice, so after peeling all the shrimp, I toss the shells in a saucepan full of water and I boil the heck out of it, strain it, and use that stock to cook the rice. I add the olive oil and the Tony Chachere’s (available online or at your favorite food store) to the stock before cooking the rice.

To cook the shrimp, I heat a little olive oil in a large skillet over moderate heat. Then I add the shrimp, and sear them on one side (about 30 seconds) and then flip them over to sear on the other side (another 30 seconds.) I’m not trying to cook them all the way through, just get them a bit caramelized. Then I remove the shrimp from the skillet and set them aside.

(I often serve the BBQ Shrimp over the rice with broccoli. If you want to use broccoli, add a little butter and olive oil to the same pan you seared the shrimp in. Cook until the broccoli is nicely caramelized, then remove from the pan and set aside.)

In the same skillet, I heat the butter until the foam subsides. Then I add the beer, Worcestershire sauce, and 2 teaspoons of the seasoning mix. I mix well, then add the shrimp and broccoli back in the pan, simmering for about 5 minutes, stirring occasionally.

Serve over the rice!

JAMBALAYA

Posted: February 23, 2025 in Food, Recipes, seafood, shrimp
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Fat Tuesday is March 4th! Laissez les boss temps rouler!

Back in the 80’s, I worked at a radio station in Mobile, Alabama. My New York buddies thought I was crazy to move to the South, but that’s where the job was. When they realized that I was only a 2-hour ride from New Orleans, I wasn’t so crazy after all! I spent every possible weekend there: the food, the music, the people…

When I moved to Rhode Island, I really missed all the fun of the Big Easy. So I decided to have a Mardi Gras party every year. I’d invite 80+ people, and I cooked all of the dishes myself. I made all the classics: red beans and rice, crawfish etouffe, gumbo, Cajun chicken (my own recipe), and, of course,  jambalaya.

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For the seasoning mix:
2 bay leaves
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

I find it easier to measure and chop all the ingredients before I start cooking.

I find it easier to measure and chop all the ingredients before I start cooking.

4 tablespoons olive oil
1 1/2 cups finely chopped onions, in all
1 1/2 cups finely chopped celery, in all
1 1/2 cups good quality chopped ham
1 1/2 cups chopped andouille sausage (Here in RI, I use local Portuguese chourico from Fall River, MA)
1 teaspoon cayenne pepper sauce (I use Frank’s Red Hot)
3/4 cup tomato sauce made from pureed whole tomatoes
2 cups uncooked rice (I like Texmati brown basmati rice)
3 cups chicken stock (preferably homemade)
1 lb. peeled and de-veined wild-caught American shrimp

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Over medium-high heat, heat the olive oil in a large sauce pan. Add 3/4 cup of the onions and 3/4 cup of the celery. Cook until the onions are translucent.

Stir in the seasoning mix, then the chopped ham and the chourico, and then the cayenne pepper sauce. Cook until the onions are a dark brown, about 20 minutes, stirring constantly.

Add the remaining 3/4 cup of the onions and celery. Cook about 5 minutes.

Open a can of whole tomatoes and puree them in a food processor to make sauce. Add 3/4 cup of this and cook for about 5 minutes.

Stir in the rice, mixing well. Reduce the heat and simmer for about 12 minutes.

Add the chicken stock, stir well, and bring it all to a boil. Then reduce the heat and simmer, covered, over very low heat until the rice is tender but firm, about 15 minutes.

Remove the cover, toss in the shrimp, stir, then put the cover back on and cook for 5 minutes more.

Sometimes it’s hard to get wild-caught American shrimp at my local seafood store or supermarket. But for me, buying tiger shrimp or other Asian products is not an option. Once I learned about how they are farmed, I decided I’d never eat those shrimp again!

When I find wild-caught American shrimp locally, I buy extra to keep in the freezer. (The better supermarkets, like Whole Foods, have them.) For many years, I bought my shrimp online from http://www.cajungrocer.com. Not only will you find shrimp there, you’ll find many other Cajun classics: King cakes, Turduckens, andouille and alligator sausage, even live crawfish. And the price of their shrimp, even with shipping, is the same as the nasty Asian shrimp you buy in the store. Make some room in your freezer, order large to save, and stock up on the real deal!

SHRIMP WITH A TOMATO AND FETA SAUCE

Posted: February 12, 2025 in Food, Recipes, seafood, shrimp
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I love the combination of tomato sauce and feta, and this dish, served over some pasta, will have you licking the plate.

 

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8 oz. (or more!) feta cheese
1 can (28 oz.) whole tomatoes, ground into sauce
1 lb. (about 24) medium-sized wild-caught American shrimp, peeled and deveined
1 medium onion, chopped
juice of 1/2 lemon
2 tablespoons olive oil
2 cloves garlic, through a press
pinch red pepper flakes
1 teaspoon fresh dill
1 teaspoon oregano
1 tablespoon Ouzo
salt and pepper

Peel and devein the shrimp. Place them in a bowl and squeeze the lemon juice over them and toss them to mix. Open the can of tomatoes and pureé it in a food processor.

In a saucepan, heat the olive oil. Sauté the onions until they’re translucent and then add the garlic. Sauté the garlic for 10 seconds, until fragrant, then add the red pepper flakes, dill and oregano. Add the tomato sauce, and cook over medium heat until the sauce has reduced a bit and isn’t watery. Add the Ouzo carefully–keep it away from open flame! Add salt and pepper to taste.

Line a sheet pan with foil and pour a thin layer of the tomato sauce on the bottom. Lay the shrimp down in one layer on the sauce, and then cover the shrimp with the rest of the sauce. Crumble the feta cheese with your fingers and sprinkle it all over the top.

Bake in a pre-heated 350° oven until the shrimp has cooked through and it’s nice and bubbly. Serve over pasta or with a side of your favorite veggies.

FANTASTIC FRIED SHRIMP

Posted: December 13, 2024 in Food, frying, Recipes, seafood, shrimp
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Great fried shrimp is like sea candy…you just can’t get enough. This recipe is easy and really delicious. Never use anything but wild-caught American shrimp!

 

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1 lb. wild-caught USA shrimp
1/2 cup all-purpose flour (I use Cup4Cup GF flour to keep it gluten-free)
1/2 cup yellow corn meal
2 tablespoons Paul Prudhomme Seafood Magic seasoning
1 teaspoon sea salt
1 raw egg, scrambled
avocado oil or pork fat, for frying

 

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Combine the flour, corn meal, Prudhomme seasoning (see below) and salt in a bowl. Set aside.

Scramble the egg in another bowl and set aside.

Peel and de-vein the shrimp. Remove the entire shell, or leave the tip of the tail, depending on your preference.

Heat a pan with an inch of the oil. When it reaches 325 degrees, it’s ready for frying.

Dip the shrimp in the egg, and shake off any excess. Then toss the shrimp in the flour mixture, shaking off any excess. Carefully place the shrimp in the pan of oil.

Cook the shrimp for about 45 seconds, flip them over, and cook for another 45 seconds, until they’re golden brown. Don’t crowd the pan and never over-cook shrimp!

Drain on paper towels and serve immediately!

 

 

The shrimp are delicious by themselves, but here’s an easy remoulade to make along with them…

1 cup mayo
1/4 cup Gulden’s Spicy Brown mustard
1/4 teaspoon granulated garlic
1 tablespoon dill pickle relish
1/2 teaspoon Frank’s Red Hot
Pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon white pepper

Combine the ingredients and keep in the fridge until ready to use.

 

It’s a bit of a cheat, but I find the Paul Prudhomme Seafood Magic seasoning has great flavor and works really well for this. I also use it on fish: simply pan sauté a filet in butter, and sprinkle on the seasoning. I originally started with the small jar found in most supermarkets, but then quickly graduated to the jumbo size can I found online!

 

 

If you want to make your own seafood seasoning, a combination of salt, pepper, garlic powder, onion powder, paprika and cayenne will get you a result that’s pretty close to the Prudhomme seasoning.

 

 

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