Did someone say New Orleans?

OK, since no story about NOLA is complete without food, we'll toss on some recipes to go with that wine. Thanks, Zatarain's.

New Orleans Barbecue Shrimp

Prep Time: 10 minutes
Cook Time: 10 minutes

1/4 cup (1/2 stick) butter
1 tablespoon Worcestershire sauce
2 teaspoons Zatarain's Creole Seasoning
1 teaspoon minced garlic
1/2 teaspoon coarse ground black pepper
1/2 teaspoon rosemary leaves, crushed
1 pound large shrimp (26 to 30 count)
3/4 cup beer, at room temperature

MELT butter with Worcestershire sauce, Creole Seasoning, garlic, pepper and rosemary in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes.

POUR beer into skillet. Cook and stir 3 minutes longer or just until shrimp turn pink. Serve immediately with French bread.

Makes 4 servings.

Shrimp and Crab Fritters with Creole Tomato Dressing
Recipe created by John Besh, Executive Chef of Restaurant August, New Orleans

Prep Time: 15 minutes
Refrigerate: 1 hour
Cook Time: 15 minutes

Creole Tomato Dressing:
1 cup mayonnaise
1 small Creole tomato, seeded and chopped
1 clove garlic
2 tablespoons Creole Mustard
3/4 teaspoon Zatarain's Creole Seasoning

Shrimp and Crab Fritters:
1 cup (1/2 package) Hush Puppy Mix
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped chives
1/2 teaspoon Creole Seasoning
1/2 cup water
1/4 pound claw crabmeat
1/4 pound cooked peeled small shrimp, coarsely chopped
1/2 cup thawed frozen corn
Vegetable oil (for frying)

FOR THE DRESSING, place all ingredients in food processor; cover. Process until smooth. Spoon into small bowl. Cover. Refrigerate at least 1 hour to blend flavors.

FOR THE FRITTERS, mix Hush Puppy Mix, onion, garlic, chives and Creole Seasoning in large bowl. Add water; mix just until moistened. Gently stir in crabmeat, shrimp and corn.

POUR oil into heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry 3 to 4 minutes or until golden brown. Drain on paper towels. Serve fritters with Creole Tomato Dressing.

Makes 8 servings.

Pan-Fried Green Tomatoes with Shrimp Remoulade
Recipe created by John Besh, Executive Chef of Restaurant August, New Orleans

Prep Time: 30 minutes
Refrigerate: 1 hour
Cook Time: 15 minutes

Shrimp Remoulade:
1 quart water
4 teaspoons salt
1 1/2 pounds medium shrimp (40 to 50 count), peeled and deveined
1 teaspoon Concentrated Shrimp & Crab Boil
3/4 cup mayonnaise
1/4 cup Creole Mustard
1 shallot, minced
1 tablespoon Creole Seasoning
1 tablespoon Prepared Horseradish
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon paprika
1/4 teaspoon celery salt

Green Tomatoes:
1 cup Seasoned Shrimp-Fri
3 large green tomatoes, each cut into 4 slices (1/2-inch thick)
1/2 cup buttermilk
1/2 cup canola oil, for frying
Creole Seasoning (optional)

FOR THE REMOULADE, bring water and salt to boil in medium saucepan. Add shrimp and Shrimp & Crab Boil; return to boil. Remove from heat. Let stand 5 minutes. Drain shrimp well. Cool to room temperature. Coarsely chop shrimp. Mix remaining Remoulade ingredients in large bowl until well blended. Add shrimp; mix well. Cover. Refrigerate at least 1 hour to blend flavors.

FOR THE TOMATOES, place Shrimp-Fri in shallow dish. Dip tomato slices in buttermilk to moisten. Coat on both sides with Shrimp-Fri.

HEAT 1/4 cup of the oil in large skillet on medium heat. Fry tomato slices, a few at a time, 2 to 3 minutes per side or until golden brown. Drain on paper towels. Sprinkle tomato slices lightly with Creole Seasoning, if desired. Keep warm while frying remaining tomato slices, adding remaining 1/4 cup oil as needed. Serve Fried Green Tomatoes topped with Shrimp Remoulade.

Makes 6 servings.