Wednesday, June 27th
Twenty-two NYC restaurants are gearing up for Louisiana Shrimp Week which kicks off this Wednesday.

The Gulf Coast gets some NYC love with Louisiana Shrimp Week, which kicks off this Wednesday, June 27th. Chefs and restaurants all over Manhattan have created special menu items to showcase the mild, sweet flavor of Louisiana shrimp and you can sample their creations starting on Wednesday. Highlights include a poached shrimp, avocado, olive oil confit cherry tomato in a horseradish broth by Chef Michael Ferraro of Delicatessen and the intriguing “Louisiana Shrimp Boil in a Paint Can” available at David Burke Kitchen.

The complete list of restaurants and chefs participating in Louisiana Shrimp Week, along with their mouth-watering recipes includes:

Atlantic Grill East Side – Executive Chef Paul Sale
Salt &Pepper Crispy Louisiana Shrimp, lemon aioli

Atlantic Grill Lincoln Center – Executive Chef Paul Sale
Salt &Pepper Crispy Louisiana Shrimp, lemon aioli

Blue Fin- Executive Chef Paul Sale
Salt &Pepper Crispy Louisiana Shrimp, lemon aioli

Blue Water Grill – Executive Chef Paul Sale
Salt &Pepper Crispy Louisiana Shrimp, lemon aioli

Burger & Barrel – Chef Josh Capon
Tagliatelle with Fresh Louisiana Shrimp

David Burke Kitchen – Chef David Burke
Louisiana Shrimp Boil in a Paint Can –tasso / corn / fingerlings / sweet carrots

David Burke Townhouse – Chef David Burke
Cold Poached Louisiana Shrimp – grilled peaches / asparagus / lemon balm / grains of paradise

Delicatessen – Chef Michael Ferraro
Louisiana Poached Shrimp, ripe avocado, olive oil confit cherry tomato, horseradish broth

Ditch Plains West Village – Chef Marc Murphy
Peel N’ Eat Salt and Pepper Louisiana Shrimp appetizer; Grilled Whole Louisiana Shrimp & Dirty Rice entree

Ditch Plains Upper West Side – Chef Marc Murphy
Peel N’ Eat Salt and Pepper Louisiana Shrimp appetizer; Grilled Whole Louisiana Shrimp & Dirty Rice entree

Fatty Crab Upper West Side – Chef de Cuisine- Chaz Brown
Louisiana Shrimp | Peel & Eat | Malay old bay, lime, lettuces, pickled garlic

Fatty Crab West Village – Chef de Cuisine- Steve Haritopoulos
Banh Beo | Louisiana Shrimp, steamed rice cakes, chicharrones, chili vinegar

Fatty ‘Cue – Chef de Cuisine- Anthony Masters
New Orleans Style BBQ Shrimp | Louisiana shrimp, baguette, Worcestershire butter

Fishtail by David Burke – Chef David Burke
Louisiana Shrimp Candied Lemon “Caesar” – grilled romaine / shaved parmesan

Lexington Brass – Chef Chris Leahy
Crispy Louisiana Shrimp Gumbo Empanadas

Lure Fishbar – Chef Josh Capon
Louisiana Shrimp Ceviche

The Mermaid Inn East Village – Chef Michael Cressotti
Fire Roasted Louisiana Prawns ~ with old bay aioli & smoked sea salt

The Mermaid Inn Upper West Side – Chef Michael Cressotti
Fire Roasted Louisiana Prawns ~ with old bay aioli & smoked sea salt

The Mermaid Oster Bar – Chef Michael Cressotti
Fire Roasted Louisiana Prawns ~ with old bay aioli & smoked sea salt

Ocean Grill – Executive Chef Paul Sale
Salt &Pepper Crispy Louisiana Shrimp, lemon aioli

Oceana – Chef Ben Pollinger
Blackened Louisiana Shrimp with Mirliton Salad and Hot Sauce Vinaigrette

Wildwood Barbecue – Executive Chef John Schafer and Pitmaster Big Lou Elrose
BBQ Louisiana Shrimp over Cajun Rice