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“Talula’s Garden is complemented by a 66-seat, open-air garden, which really drives our concept. We typically approach things vegetable first. The sauce in this dish is a Spanish romesco. When they’re in season I use red bell peppers, but in colder months, when local produce is limited, I rely on preserved peppers. Peppadews are pickled and have a hot and sour flavor, while piquillos are more smoky. We decided we wanted to give back to the Gulf Coast economy, so we use fresh Louisiana shrimp. The seafood coming out of that fishery is just wonderful. At the restaurant, a lot of people start out with one of our curated “cheese collections,” which puts them in the mood to share. This appetizer is a nice segue from that to dinner.” 

Who Sean McPaul, Executive Chef

Where Talula’s Garden 


1 cup fried and salted Marcona almonds 

1 cup drained Peppadew peppers 

1 cup drained piquillo peppers

4 ounces olive oil

2 ounces sherry vinegar

12 jumbo Gulf shrimp, peeled and deveined


1. Combine almonds and peppers in a food processor and pulse until coarsely combined. Separately, whisk together oil and vinegar. Add to pepper mixture and pulse. Add more vinegar to taste.

2. Season shrimp with salt and pepper. Sauté over medium-high heat, flipping once and cooking for two minutes on each side.

3. Spread shrimp over sauce.


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