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Strawberries Arnaud

From Arnaud’s


In a medium saucepan, combine the port and wine and place over medium-high heat. Bring to a boil, and then add the orange and lime slices, the spices and sugar. Return to a boil, then remove from the heat and cool for a t least 30 minutes. Strain the sauce, cover and refrigerate until serving (the sauce will keep for up to two weeks).

To serve, place on scoop of ice cream in each 6 champagne glasses. Cover the ice cream with sliced strawberries and drizzle generously with the port sauce. Add a dollop of whipped cream, a whole strawberry and a sprig of fresh min for show. Serve at once.

Shrimp and Grits

From Coquette

Shrimp Stock Ingredients:


Brown shells in a heavy bottomed pot using oil. Add onions, carrots, and celery. Caramelize vegetables then add garlic, bay, and thyme.  Add water, stems and pepper corns, simmer  for an hour.  Strain and reduce by half.

Pork Stock Ingredients:


Roast bones on a sheet pan at 300 degrees F until brown. Caramelize onions, carrots, celery in a heavy  bottomed pot. Add tomato paste and sauté for 2 to 3 minutes. Add garlic, bay, and thyme, cook for one minute to release aromas. Add cold water and pepper corns simmer for 6 to 12 hours. Strain and reduce by half.

Grits Ingredients:


Bring water to a boil, add grits. Cook till thick and creamy. Wisk in butter, mascarpone, and salt.  Blanched veg: In lightly salted water blanch peas and pealed favas separately, shocking each in an ice bath and reserving.

Shrimp and Grits Ingredients:


In a heavy bottom pot on med high heat add oil and brown tasso and bacon.  Once browned reserve meat and used rendered fat to sauté shallots, garlic, and thyme. Deglaze with white wine, add the rest of the ingredients simmer for three minutes and blend sauce till smooth and hold. Season the shrimp with salt and pepper. In a medium pan with a tablespoon of oil sear till golden brown. Add tasso, bacon, and sauce. Saute peas and favas in butter to heat through. Heat grits, serve, and top with sauted veg.

GW Fins’ Fresh Gulf BBQ Shrimp

From GW Fins


Preparation for one pound at a time of BBQ Shrimp, due to restriction of pan size.

Peel shrimp, leaving the heads attached, split the back 1/4 inch and remove the sand vein. Season with Shrimp Magic and reserve. In a large skillet, sauté one pound of seasoned shrimp in about a tablespoon each of butter and oil for two minutes on med-high heat. Turn and continue cooking for one minute. Add about four ounces of beer and reduce to 1 ounce. Lower the heat and stir in several cold 1″ chunks of BBQ butter (see recipe). Continue adding a total of four ounces of butter, stirring constantly to make the sauce a creamy consistency. Add chopped parsley.

Repeat instructions for remaining 3 pounds of Shrimp.  Serve in large heated bowls with plenty of French or sourdough bread for dipping. This is also great on mashed potatoes.



Melt 2 oz of butter in a heavy duty small sauce pan.  Place chopped shallots and garlic in butter and cook on low to medium heat, covered, until soft, but not browned.  Spread the mixture on a pan and refrigerate until cold.  Place the one pound of butter in a mixer with a paddle and whip on high until white and fluffy.  Reduce the speed, add the remaining ingredients as well as refrigerated shallot and garlic mixture.  Increase the speed and whip for one minute on high.  Roll it up in plastic wrap into a log that is 2 inches in diameter.  Refrigerate or freeze until needed.  Can be frozen for up to two months.

Gulf Red Snapper
Spinach, Kanzuri Mignonette, Baby Heirloom Tomatoes

From The Grill Room



Mignonette – In a mixing bowl combine shallots, garlic, kanzuri, orange juice, chives and vinegar. Whisk in oil until emulsion is formed. Season to taste with salt and pepper.

Snapper – Season fish with salt, pepper, and Cajun seasoning. Sear in a hot cast iron pan and finish in the oven.

Plating – Toss tomatoes and spinach in the mignonette. Place spinach and tomatoes on the bottom of the plate and fish on top. Spoon more mignonette over the fish and garnish with micro greens.

Shrimp Brochette with Citrus Beurre Blanc

From Court of Two Sisters

Yield: 1 Portion


Sprinkle Chopped green onions.  Season the shrimp with salt and pepper and wrap with the bacon slice halves.  Once three shrimp are individually wrapped, push bamboo skewer through the center. Repeat for the remaining three bacon wrapped shrimp.  Bake in the convection oven at 375 degrees until the bacon is crisp and the shrimp have turned opaque.

To serve:
Place the shrimp brochettes in a X pattern on top of a toast point and ladle approximately 3 oz. of Citrus Beurre Blanc sauce on top.  Garnish with the green onions.

Citrus Beurre Blanc


In a sauce pan squeeze and strain the fresh fruit juices and add the pineapple juice.  Reduce to syrup like consistency.  Add the heavy cream and reduce by three quarters.  Remove from the heat and mount in the butter.

Apple Brie and Walnut Salad with Orange Champagne Vinaigrette

From The Bombay Club

Yeild: 4 Servings



In a medium mixing bowl, mix all ingredients well, serve immediately.

Orange and Champagne Vinaigrette



In large mixing bowl combine all ingredients except oil, slowly whisk in oil.  Chill, season to taste.

Stuffed Shrimp

From Deanie’s Seafood Restaurant


Crabmeat Dressing


Ingredients to Combine in a Bowl:

To Prepare Crabmeat Dressing

    1. Pick through crabmeat to remove any shells and set aside
    2. In a large skillet, heat olive oil over medium heat
    3. Add yellow onion, celery, bell pepper, and garlic.  Sauté until translucent (about 5 minutes)
    4. Add crabmeat, salt, pepper, and hot sauce.  Continue cooking for 5 minutes, then turn off heat.
    5. In a large bowl beat eggs
    6. Add crabmeat mixture a little at a time into beaten eggs to “temper” them until all is incorporated
    7. Fold in green onions, parsley, bread crumbs, and butter until well blended Note: Makes 16 – 20 oz of stuffing
    8. Clean, devein and butterfly fresh Louisiana Jumbo Shrimp.  Place two ounces of stuffing in each butterflied shrimp.  Place shrimp in a broiling pan and broil for 15 minutes.

Bread Pudding

From Pascal’s Manale Restaurant








Sweet Potato, Corn, & Shrimp Bisque
NOWFE Gold Medal Winner

From Broussard’s Restaurant


In a large saucepan, melt 2 tbsp butter; add celery, onions, garlic and spices (tarragon, bay leaf, thyme, cayenne, white pepper and paprika).  Cover pan, cook the vegetables slowly until they are tender.  Add white wine & shrimp, poach for about 8 minutes.  Remove & reserve shrimp.  When the shrimp are cooled, shell and de-vein twelve of them.  Dice the meat & reserve it.  Put diced shrimp back into the kettle with the mirepoix and poaching wine.  Add the shrimp base, bring the soup back to a boil and simmer for 20 minutes.  Strain it through a fine sieve.  If it’s too thick, add a little milk.  Strain it again through a thickness of cheesecloth.  Add heavy cream and sherry then whisk in pureed sweet potato pulp.  Simmer 10 minutes.  Whisk in roux, simmer 5 minutes, then strain.  Add corn, simmer 5 minutes.  To serve, top with reserved whole shrimp and Crème Fraiche (or substitute unsweetened whipped cream)

Trout Meuniere with Roasted Pecans and Shrimp

From Brigtsen’s Restaurant

Yield: 2 servings


  • ½ teaspoon lemon juice

In a mixing bowl, add the eggs and whisk until frothy. Add the milk and whisk until thoroughly blended. Transfer the egg/milk mixture to a shallow pan and set aside.

In a separate shallow pan, add the flour and 4 teaspoons of the seafood seasoning. Blend well and set aside.

 Heat the oil in a large (12”) skillet over medium-high heat. Season both sides of the trout filets, lightly and evenly, with the seafood seasoning. (Use about ¾ teaspoon per filet).

When the oil is hot, dredge the trout filets in the seasoned flour, then the egg/milk wash, then back again in the flour. Carefully place the battered trout filets into the hot oil. Cook the fish, turning once, until both sides are brown and crispy, 2-3 minutes per side.

 Transfer the fish to a sheet pan lined with paper towels to drain. Set aside and keep warm while you make the sauce:

 Discard the oil, reserving any browned bits of flour in the bottom of the pan. Return the skillet to the stove over high heat.

Add 1 Tablespoon of the softened butter and cook, shaking the skillet constantly, until the butter turns dark brown, 10-20 seconds. Add the shrimp and cook until the outside of the shrimp turn pink, 1-2 minutes.

 Add the pecans, green onions, garlic, and ¼ teaspoon of seafood seasoning. Cook, shaking the skillet constantly, for 10 seconds. Add the Lea & Perrins, stock, and lemon juice. Bring to a boil. Add the remaining 4 Tablespoons of butter. Cook, shaking the skillet constantly, just until the butter melts into the sauce and becomes fully incorporated. Remove from heat.

To serve, place 1 trout filet on each plate and top each filet with 3 shrimp and ¼ cup of sauce. Serve immediately.

Courtyard Bread Pudding

From Court of Two Sisters

Yield: 8 or more servings


Scald the milk in a heavy 4 to 5-quart saucepan.  Remove from heat and allow to cool for about 5 minutes.  Then add the bread, raisins, and melted butter and mix thoroughly.  In a separate bowl, beat the eggs and add the sugar, vanilla, cinnamon, nutmeg, and salt.  Mix until thoroughly blended.  Then add to the bread mixture and blend well.

Butter a 3 to 4-quart earthenware or china casserole thoroughly on all inner surfaces (or use a baking dish about 3 to 4 inches deep).  Pour the mixture into it and stir to distribute the ingredients evenly.  Bake uncovered in a preheated 350-degree oven for 1 hour and 10 minutes or until knife inserted in the center comes out clean and the tip begins to brown and form a rough crust.  Allow to cool to room temperature.  Serve warm or chilled with Whiskey Sauce.

Whiskey Sauce


Melt butter and dissolve sugar over double boiler.  Add egg yolks and whip vigorously so that egg yolks do not curdle.  To this mixture add half and half and corn starch mixture.  Let cook over double boiler for 5 minutes.  Remove from heat and add whiskey.  Serve.

 Fresh Louisiana Gulf Shrimp, Coconut Curry and Rice Noodles

From GW Fins

Ingredients for Broth:

Method for Broth:

Rough chop the shrimp (heads and shells intact) and sauté them in a little olive oil on medium heat, browning slightly. Add the crushed and chopped lemongrass, ginger, shallots, garlic, lime leaf, basil and cilantro stems and continue to cook on medium heat for 2 or 3 minutes, stirring often. Add the curry paste and stir in the water.

Cook on a low boil for 30 minutes. Add the coconut milk and return to a simmer. Blend thoroughly with an immersion blender and strain. May be made ahead and refrigerated.

Balance of Ingredients:

1) Heat the broth to boiling.
2) In a separate large sauté pan, sauté the shrimp on high heat in a little olive oil for 1 minute on each side and reserve. They won’t be cooked all the way but will finish in the broth.
3) Add Baby Bok Choy, and turn heat to high. Sauté for two minutes. Add the water and cover the sauté pan,  cook an additional two minutes.  Take off the heat to finish cooking.
3) Add the shrimp and bok choy to the boiling broth. When it returns to a boil add the fresh noodles and cook for 15 seconds. Plate in 2 large bowls, dividing the noodles and the balance of ingredients. Garnish with freshly chopped herbs.

© Coolinary New Orleans 2012

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