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Shrimp Langlois



2 cups   artichoke hearts - jar - diced

4 ounces Andouille, bacon, or smoked ham - finely diced

1 Tbsp   butter

1/4 cup green onions, chopped - (white part-only)-about 5 green onions

1 Tbsp   garlic - minced

2 Tbsp   fresh parsley, thyme, basil, oregano or combination of herbs - minced

½ lemon - juiced

1 cup dry bread crumbs

1/2 cup Parmesan cheese - grated

8-12 large shrimp


Heat the oven to 450F. In a medium saute pan or skillet, heat 1 tablespoon olive oil and cook the andouille until brown. Add the remaining tablespoon of oil and the butter. Saute the green onions, garlic and parsley until tender, about 3 to 4 minutes. Add the diced artichokes and lemon juice. If the dressing seems dry, add some wine, stock or water liquor to moisten. Saute for about 2 minutes. Remove from heat, add the bread crumbs and the cheese and toss lightly.


Place 2-3 shrimp in each ramekin. Top with the artichoke dressing. Bake until browned, 10-15 minutes. Serve with a drizzle of Hollandaise sauce over the dressing.


Note: You may replace the shrimp with oysters and adjust the cooking time for 10-15 mins.

Chef Amy Sins