Shrimp shines solo

The reopening of the last of the fishing areas closed off from last year’s Deepwater Horizon oil spill means that fresh-caught Gulf shrimp are at last pouring into local restaurants in abundance. Although shrimp is an ingredient you can enjoy any which-way you like, it’s usually relegated to a stuffing or a topping. Here’s a selection of dishes from around town in which shrimp really gets a chance to shine: Mansurs’ Shrimp Vacherie: This dish turns shrimp from the stuffing to the stuffee, packing jumbo gulf shrimp with seafood, frying them to hot, crispy perfection, and serving them up with a side of creolaise. Ruth’s Chris’ Barbecued Shrimp: They made their name on steaks, but their seafood selections are equally superb. This dish, with the eponymous crustacean sautéed and then barbecued and served on a bed of garlic mashed potatoes, just proves it. Zea’s Buttermilk Battered Shrimp: Are any two words more tempting to the palate than “buttermilk battered”? The tangy, faintly sweet outside sets off the tasty inside of this upscale take on shrimp poppers. Served with hush puppies and tartar sauce, your mouth will be watering long before the plate reaches your table. Superior’s Shrimp Brochetas: Superior offers another twist on the shrimp stuffing—a spicy twist, with poblano peppers and cheese, then wrapped in bacon and grilled over their signature mesquite fire.