- 1 cup ruby port
- 1 cup red burgundy-style wine
- ½ orange, sliced
- 1 lime, sliced
- 1 cinnamon stick
- ½ cup granulated sugar
- 3 cups vanilla ice cream
- 3 cups sliced fresh strawberries
- Lightly sweetened whipped cream
- Six whole, perfect strawberries with their stems
- Sprigs of mint
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
Shrimp Stock Ingredients:
- 3 tbsps blended oil
- 2 Pounds Shrimp Shells
- 1 onion chopped
- ½ c carrots chopped
- ½ c Celery chopped
- 1 Tablespoon Garlic chopped
- 1 Bay leaf
- 4 sprigs of thyme
- 1 Tsp black pepper corns
- 1 Bunch of parsley stems
- 3 quarts of cold water
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:
- 5 pounds pork bones
- 2 tablespoons of tomato paste
- 2 onions chopped
- 1 c carrots chopped
- 1 c celery chopped
- 2 Tbsp chopped garlic
- 8 thyme sprigs
- 1 Tbsp black pepper corns
- 2 bay leaves
- 6 quarts of water
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.
- 1 C Anson Mills Grits
- 1 Qt water
- 4 oz butter
- 4 oz Mascarpone
- Salt to taste
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:
- 2 Tbsp oil
- ¼ lb Tasso or Andouille
- ¼ lb bacon
- 2 Tbsp Shallots
- 1 Tbsp Garlic
- 2 tsp Thyme
- ¼ C white wine
- ½ C kum quats de-seeded
- ½ C Fresh squeezed orange juice
- 1 Tbsp white sugar
- 1 C reduced Shrimp Stock
- 1 C reduced Pork Stock
- 2 Tbsp Crystal hot sauce
- 3 Tbsp Worschestershire ( Lee& Perns)
- Juice of 2 lemons
- 1 Tbsp sherry vinegar
- 1 tsp Red pepper flk
- 12 peeled and deveined jumbo shrimp
- salt and pepper
- 1 tbsp butter
- Blanched peas and favas
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
- 4 pounds fresh head-on Louisiana shrimp (10-15 count or bigger)
- 1 pound prepared BBQ butter (see recipe)
- 2 bottles Abita Amber beer (you’ll have ½ of one left over for drinking)
- 1 Tbsp. Paul Prudhomme Shrimp Magic (or Creole seasoning)
- Extra Virgin Olive Oil
- Chopped parsley
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.
BBQ SHRIMP BUTTER
- 1 pound butter (plus an additional 2 oz)
- 6 Tbs. shallots, finely diced
- 6 Tbs. garlic, finely diced
- 2 Tbs. freshly squeezed lemon juice
- 2 Tbs. reduced veal stock, (optional)
- 2 Tbsp. chopped fresh rosemary (measure before chopping)
- 1 1/2 tsp. chopped fresh thyme (measure before chopping)
- 1 finger pinch, cayenne pepper
- 1 1/2 tsp. freshly ground black pepper
- 1 tsp. Lea & Perrins Worcestershire sauce
- 1 1/2 tsp. salt
- 1 Tbs. paprika
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
- 6 oz Gulf Red Snapper
- 1 Shallot Julienne
- 1 tbsp Kanzuri
- ½ cup Fresh squeezed orange juice
- ½ cup white balsamic vinegar
- ½ cup salad oil
- 3 cloves garlic, sliced
- 1 oz Chives, sliced thin
- Salt, Pepper, Creole seasoning
- Micro Greens
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
- 6 each P & D shrimp (g/h) 31-35 count
- 3 each Bacon, cut in half.
- 2 8 inch Bamboo skewers
- 1 each Toast points
- 3 fluid oz. Citrus Beurre Blanc
- To taste Salt
- To taste Ground black pepper
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.
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
- 6 each Oranges
- 4 each Lemons
- 4 each Limes
- 4 oz. Pineapple juice
- 1 quart Heavy cream
- 1 lb. Diced unsalted butter at room temperature
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
- 1 ea. Granny Smith apple, julienne
- 8 oz. Brie Cheese, cubed
- 4 oz. Walnuts, toasted
- 4 c. Mesclun Mix
- 4 oz. Orange Champagne Vinaigrette (see recipe)
In a medium mixing bowl, mix all ingredients well, serve immediately.
Orange and Champagne Vinaigrette
- 2 tbs. shallots, minced
- 1 tbs. garlic, minced
- 2 tbs. tarragon
- 1/4 c. honey
- 1/4 c. dijon mustard
- 3 oranges, juiced
- 2 oz. champagne vinegar
- 2 c. oil blend
- 1 tbs. salt, fresh ground pepper
- 2 pinch cayenne pepper
In large mixing bowl combine all ingredients except oil, slowly whisk in oil. Chill, season to taste.
- 1 Sauté Pan
- 1 lb Louisiana Claw or Lump Crabmeat
- 4 oz Olive Oil
- 1 Medium Yellow Onion (chopped fine)
- 1 Rib of Celery (chopped fine)
- 1 Small Bell Pepper (chopped fine)
- 2 Toes of Garlic (mined fine)
- 1 tsp Hot Sauce
- 1 tsp Salt
- ½ tsp Black Pepper
Ingredients to Combine in a Bowl:
- 2 large Eggs (beaten)
- 1 Green Onion (chopped fine)
- 1/3 cup Parsley (chopped fine)
- 4 oz Italian Bread Crumbs
- 2 Tbsp Butter or Margarine
- 6 Louisiana Jumbo Shrimp (deveined and butterflied)
To Prepare Crabmeat Dressing
- Pick through crabmeat to remove any shells and set aside
- In a large skillet, heat olive oil over medium heat
- Add yellow onion, celery, bell pepper, and garlic. Sauté until translucent (about 5 minutes)
- Add crabmeat, salt, pepper, and hot sauce. Continue cooking for 5 minutes, then turn off heat.
- In a large bowl beat eggs
- Add crabmeat mixture a little at a time into beaten eggs to “temper” them until all is incorporated
- Fold in green onions, parsley, bread crumbs, and butter until well blended Note: Makes 16 – 20 oz of stuffing
- 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.
- 3 LOAVES FRENCH BREAD
- 15 OZS. RAISINS
- ½ GALLON WHOLE MILK
- ½ POUND SUGAR
- 10 EGGS
- ½ POUND OF MELTED BUTTER
- 3 OZS. VANILLA EXTRACT
CUT FRENCH BREAD INTO CUBES. POUR MILK ON FRENCH BREAD. LET MILK SOAK INTO BREAD. ADD THE REMAINING INGREDIENTS TO FRENCH BREAD MIXTURE. MIX WITH HAND UNTIL BLENDED EVENLY. POUR MIXTURE INTO UNGREASED PAN.
PRE-HEAT OVEN AT 350 DEGREES. BAKE FOR 45 MINUTES TO 1 HOUR. MAKES 15 OR MORE SERVINGS.
- 3 OZS. BRANDY
- 1 POUND BUTTER
- 8 OZS. SUGAR
- 2 OZS. VANILLA EXTRACT
LET BUTTER SIT AT ROOM TEMPERATURE UNTIL VERY SOFT. ADD THE REMAINING INGREDIENTS AND BLEND WITH MIXER UNTIL SMOOTH. POUR OVER BREAD PUDDING.
Sweet Potato, Corn, & Shrimp Bisque
NOWFE Gold Medal Winner
- 2 Tbsp. Butter
- ½ bunch celery, finely chopped
- ½ onion, finely chopped
- 1/8 cup minced garlic
- Pinch dried tarragon
- 1 bay leaf
- Pinch thyme
- 1 cup of white wine
- 24 whole raw med. shrimp, washed
- ½ cup flour
- ½ jar Shrimp Base
- 1 quart Heavy Cream
- 1 lb Blonde Roux (½ cup butter and ½ cup flour)
- 2 oz Cream Sherry
- 1 lb roasted Sweet Potato Pulp
- 1 ½ cups Sweet Corn (Boiled and removed from the ear or canned/frozen)
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
Yield: 2 servings
- 2 eggs
- 2 cups milk
- 2 cups all-purpose flour
- 5-6 teaspoons Chef Paul Prudhomme’s Seafood Magic seasoning
- 2 5-ounce speckled trout filets
- ½ cup vegetable or peanut oil
- 5 tablespoons softened unsalted butter, in all
- 6 medium-sized peeled fresh shrimp
- ½ cup roasted pecan pieces
- 2 Tablespoons thinly sliced green onions
- ¼ teaspoon minced fresh garlic
- ½ teaspoon Lea & Perrins
- 6 Tablespoons shrimp stock
- 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
- 3 cups milk
- 1 24” loaf of day-old French bread; cut into 1½ to 2” cubes (12 cups bread cubes)
- 2/3 cup raisins
- ¼ cup salted butter, melted
- 4 eggs
- 1 cup sugar
- ½ tsp. vanilla
- 1 tsp. cinnamon
- ¾ tsp. ground nutmeg
- ½ tsp. sal
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.
- 1 ¼ lbs. butter
- 1 lb. sugar
- 9 egg yolks
- ½ cup half and half
- 4 tsp. corn starch mixed in ½ cup of cold water
- 2 ½ oz. Bourbon
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:
- 1 each Lemongrass Stalk
- 1 tsp Freshly grated Ginger Root
- Stems From 1/2 bunch Cilantro
- Stems From 6 stalks Thai Basil
- 1 tsp Diced Shallots
- ½ tsp Diced Garlic
- 1lb Fresh, Head-on Louisiana Shrimp, rough chopped
- 2 tsp Olive Oil
- 1 tsp Green Curry Paste
- 1 can Coconut Milk
- 1 ½ cup Water
- 1 each Kaffir Lime Leaf
- 1 tsp Fish Sauce
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:
- 20 U-12 head on fresh Louisiana Shrimp (frozen headless can be substituted, just make sure they’re from Louisiana – use 1 lb of Shrimp, if headless)
- 1/2 lb. Baby Bok Choy, split, washed and drained
- 1 Pkg Fresh Rice Noodles (If dried are substituted cook according to the package directions)
- ¼ cup Fresh, chopped Thai basil
- ¼ cup Fresh, chopped Cilantro Leaves
- 2 tsp. Olive Oil
- 2 Tbs. Water
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.