Sea magic recipe from Paul Prudhomme: Paul Prudhomme, a renowned American chef and cookbook author, was known for his expertise in Cajun and Creole cuisine. One of his famous recipes is known as "Sea Magic." This recipe showcases the flavors of the sea by combining various seafood ingredients with a blend of herbs and spices. The main idea behind Prudhomme's Sea Magic recipe is to create a bold and flavorful dish using fresh seafood and a carefully crafted spice blend. The recipe typically includes a combination of shrimp, crabmeat, and fish, although variations can be made based on personal preferences and availability of ingredients. Prudhomme's signature spice blend, known as "Magic Seasoning," is the key to the dish's unique flavor profile.
Drain on paper towels and serve immediately!
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. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are.
Prudhomme's signature spice blend, known as "Magic Seasoning," is the key to the dish's unique flavor profile. The blend typically includes a mix of herbs, spices, and seasoning such as paprika, thyme, garlic powder, onion powder, cayenne pepper, and salt. This combination of flavors gives the dish its distinct Cajun and Creole flair.
Live the Live ™
Great fried shrimp is like sea candy…you just can’t get enough. This recipe is so easy and really delicious. Never use anything but wild-caught American shrimp!
1 lb. wild-caught USA shrimp
1 cup all-purpose flour
2 tablespoons Paul Prudhomme Seafood Magic seasoning
1 teaspoon sea salt
1 raw egg, scrambled
avocado oil or pork fat, for frying
Combine the flour, 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 saute 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 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.
To create the Sea Magic dish, Prudhomme's recipe usually involves sautéing the seafood in a skillet with some butter or oil and then adding the Magic Seasoning blend. The dish is typically served with a side of rice or pasta, allowing the flavors to complement each other. The Sea Magic recipe from Paul Prudhomme is a testament to his culinary expertise and love for seafood. Through his careful selection of ingredients and use of bold flavors, he created a dish that encapsulates the essence of Cajun and Creole cuisine. Whether enjoyed at home or in a professional kitchen, this recipe is sure to please seafood lovers and those seeking a taste of the sea's magic. Overall, Paul Prudhomme's Sea Magic recipe highlights the importance of well-crafted spice blends and the artistry of combining flavors. With his expertise, he was able to create a dish that showcases the best of Louisiana's seafood traditions while adding his own personal touch..
Reviews for "Dive into Sea Cuisine with Paul Prudhomme's Magic Recipe"
1. Mary Johnson - 1 star
I was really disappointed with the sea magic recipe from Paul Prudhomme. The flavors just didn't come together well and the dish ended up tasting very bland. I followed the recipe exactly, but it lacked any depth or complexity. I've tried other recipes from Prudhomme before and they were fantastic, but this one fell short. I won't be making this sea magic recipe again.
2. John Smith - 2 stars
I had high hopes for the sea magic recipe from Paul Prudhomme, but unfortunately, it didn't live up to my expectations. The seasoning blend was overpowering and masked the natural flavors of the seafood. It was too salty and spicy for my taste, and I found myself reaching for a glass of water after every bite. I appreciate Prudhomme's innovative approach to seasoning, but this recipe just missed the mark for me.
3. Emily Thompson - 2 stars
I love seafood and was excited to try the sea magic recipe from Paul Prudhomme, but it was a letdown. The dish turned out to be excessively greasy, and the flavors were unbalanced. The spice mixture was too heavy on the pepper, and it overwhelmed the delicate taste of the seafood. Overall, I found the recipe to be lacking finesse and would not recommend it to others. There are definitely better seafood recipes out there.