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Old Semolina's recipe
Posted on 4/27/25 at 11:49 am
Posted on 4/27/25 at 11:49 am
My wife used to enjoy Semolina's in Baton Rouge. I never went, but she has mentioned really enjoying the shrimp roban (sp?). Shot in the dark, but does anyone have any idea where I can find a recipe for that dish? I'd like to cook it for her. Thanks
3
Posted on 4/27/25 at 11:57 am to 385 Tiger
This should get you close, depending on your culinary skills…
Semolina’s Nola.com
Semolina’s Nola.com
This post was edited on 4/27/25 at 11:59 am
Posted on 4/27/25 at 12:28 pm to 385 Tiger
Posted on 4/27/25 at 1:34 pm to jmon
thank you. She's gonna love this. 
Posted on 4/27/25 at 1:34 pm to RichJ
Thank you! 
Posted on 4/27/25 at 3:21 pm to 385 Tiger
Plz come back and give feedback, we’re here to discuss. 
Posted on 4/27/25 at 10:23 pm to 385 Tiger
Sauce:
2 tbsp butter
1 cup green onions, chopped
1/4 cup blackened redfish seasoning
1 qt heavy cream
Pasta:
1 tbsp oil
4 oz shrimp
1 cup Roban Sauce
2 cups pasta, cooked
Green Onions
Chopped Parsley
Sauce shrimp in the oil until pink and curled. Add the sauce to the skilled and bring to a boil. Add the pasta and heat thoroughly. Garnish with green onions and parsley.
This is the recipe I have.
I deviate, slightly. I cook the shrimp separately, about 1/2 way done. I don't like mushy shrimp, and I find the recipe above calls for the shrimp to be cooked way too long. I add the shrimp to the very end of the dish, once the Roban sauce coats the back of the spoon. I also add a slight pinch of garlic to the sauce, at the very beginning stages after the butter has melted to go along with the chopped green onions and Louisiana Blackened Seasoning.
2 tbsp butter
1 cup green onions, chopped
1/4 cup blackened redfish seasoning
1 qt heavy cream
Pasta:
1 tbsp oil
4 oz shrimp
1 cup Roban Sauce
2 cups pasta, cooked
Green Onions
Chopped Parsley
Sauce shrimp in the oil until pink and curled. Add the sauce to the skilled and bring to a boil. Add the pasta and heat thoroughly. Garnish with green onions and parsley.
This is the recipe I have.
I deviate, slightly. I cook the shrimp separately, about 1/2 way done. I don't like mushy shrimp, and I find the recipe above calls for the shrimp to be cooked way too long. I add the shrimp to the very end of the dish, once the Roban sauce coats the back of the spoon. I also add a slight pinch of garlic to the sauce, at the very beginning stages after the butter has melted to go along with the chopped green onions and Louisiana Blackened Seasoning.
This post was edited on 4/27/25 at 10:25 pm
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