This week’s recipes are from LouisianaSeafood.com

CITRUS MARINATED SHRIMP

6 cups water

1 3-ounce package crawfish, shrimp and crab boil

2 pounds large fresh shrimp, peeled and deveined (tails on)

1 1/2 cups seasoned rice vinegar

1/2 cup sugar

1 teaspoon kosher salt

1/2 cup canola oil

1 Tablespoon orange zest

1/3 cup fresh orange juice

1 teaspoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon lime zest

1/4 cup fresh lime juice

2 teaspoons fresh thyme leaves

2 cups thinly sliced fennel bulbs

1/2 small red onion, thinly sliced

1 cup fresh parsley leaves

2 navel oranges, peeled and thinkly sliced

2 lemons, peeled and thinly sliced

2 limes, peeled and thinly sliced

Garnish: fennel fronds

In a large Dutch oven, bring 6 cups water and crab boil to boil over medium high heat. Add shrimp, and remove from heat; let stand for 10 minutes. Drain. In a large glass bowl, stir together vinegar, sugar and salt until disolved. Stir in oil, citrus juice and zests and thyme. Stir in shrimp, fennel, onion and parsley. Gently stir in sliced oranges, lemons and limes. Cover and refrigerate for at least four hours. Serve using a slotted spoon. Garnish with fennel fronds, if desired. Serves 6.

BLUE CRAB BEIGNETS

1 cup all-purpose flour

1/2 cup yellow cornmeal

1/3 cup cornstarch

1 Tablespoon baking powder

1/2 teaspoon cayenne pepper

1 1/4 teaspoons kosher salt, divided

1 1/2 cup amber beer

1 1/2 cups Louisiana blue crab meat, picked free of shell

4 ounces cream chees, softened

1/3 cup chopped roasted red pepper

1/4 cup minced red onion

Vegetable oil for frying

Prepared remoulade sauce, to serve

Garnish: confectioners’ sugar

In a medium bow, whisk together flour, cornmeal, cornstarch, baking powder, cayenne and 1/4 teaspoon salt. Whisk in beer just until dry ingredients are moistened. Cover and let stand at room temperature for 1 to 2 hours.

In another medium bowl, gently stir together carb meat, cream cheese, roasted pepper, onion and remaining 1 teapsoon salt until combined. Shape mixture into 1 1/2-inch balls and place on a rimmed baking sheet. Freeze until firm, about 30 minutes.

In a samll Dutch oven, pour oil to a depth of 3 inches and heat over medium-high heat until a thermometer registers 375 degrees. Drop frozen beignets, a few at a time into batter. Using a fork, remove beignets from batter, eltting excess drip off. Gently drop into hot oil. Fry until golden brown, 2 to 3 minutes. Let drain on paper towels. Serve hot with remoulade sauce. Dust with confectioners’ sugar, if desired.

CHORIZO ROASTED OYSTERS

4 ounces smoked chorizo sausage, minced, about 1/2 cup

2 shallots, minced

1/2 cup dry white wine

1 cup cooked crawfish tails, rinsed and drained

3 Tablespoons heavy whipping cream

1 teaspoon lime zest

Coarse kosher and pink salts

12 fresh oysters on the half shell, well drained

1/3 cup finely shredded Manchego cheese

1/4 cup torn fresh cilantro

Charred limes, recipe follows

Preheat oven to 500 degrees. In a small skillet, cook sausage over medium heat, stirring frequently, until browned and crisp. Remove sausage using a slotted spoon and let drain on paper towels, reserving 1/2 teaspoon drippings in skillet. Add shallot to skillet, cook stirring frequently until tender, 1 to 2 minutes. Stir in wine and bring to a boil, cook until liquid is reduced to 1 Tablespoon. Stir in crawfish and cream, cook until liquid is evaporated and cream is thickened. Remove from heat; stir in sausage and zest. Line a large rimmed baking sheet with 1/2-inch coarse and pink salts. Arrange oysters on top of salt. Divide sausage mixture among oysters. Bake until oysters are bubbly. Remove from oven and immediately sprinle with cheese and cilantro. Serve hot with charred limes.

Charred Limes

Heat a grill pan or large cast-iron skillet over medium-high heat. Cut 2 limes in half. Place limes, cut side down, in skillet; cook until charred, 1 to 2 minutes.