New Orleans Barbecued Shrimp
From Mr. B’s
Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy.
We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.
- 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
- 1/2 cup Worcestershire sauce
- 2 tablespoons fresh lemon juice (about 2 lemons)
- 2 teaspoons ground black pepper
- 2 teaspoons cracked black pepper
- 2 teaspoons Creole seasoning
- 1 teaspoon minced garlic
- 1 1/2 cups (3 sticks) cold unsalted butter, cubed
- French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Chef Frank Brigtsen – Brigtsen’s Restaurant
For the strawberry sauce:
- 1 cup water
- ½ cup granulated sugar
- 4 cups strawberries, stems removed
1) Make a simple syrup: In a small pot, add the water and 1/2 cup sugar. Bring to a boil. Reduce heat to very low and simmer for 5 minutes. Remove from heat and refrigerate until fully chilled.
2) Combine the strawberries and simple syrup. Purée. Strain through a fine mesh strainer. Refrigerate.
NOTE: The flour is sifted twice in the shortcake recipe, once by itself, and again with the other dry ingredients.
For the shortcakes:
- 3 ½ cups cake flour, sifted
- 2 teaspoons salt
- 2 Tablespoons baking powder
- 2 Tablespoons granulated white sugar
- ¾ cups cold unsalted butter
- 1 ½ cups heavy whipping cream
1) Preheat oven to 450°.
2) In a large mixing bowl, sift together the flour, salt, baking powder, and sugar.
3) Using a hand grater, grate the cold butter into the flour mixture, mixing occasionally to evenly distribute the butter. Mix the butter and flour together with your hands until the texture is like coarse cornmeal.
4) Make a well in the center of the butter/flour mixture. Add the cream to the center of the well. Stir until the dough is fairly free from the sides of the bowl. Do not over-mix.
5) Turn the dough onto a lightly floured cutting board. Knead gently and quickly, making 8-10 folds. Do not over-work the dough. Roll out the dough until ½-inch thick.
6) Using a 3-inch ring mold or cookie cutter, cut the dough into rounds and place them on an ungreased sheet pan. Brush the tops with melted butter. Bake in a 450 degree oven until light golden brown, 12-15 minutes. Remove from oven and transfer the shortcakes to a cool pan or container. When the shortcakes are completely cool, store them covered and airtight until ready to serve.
To make the whipped cream:
- 2 cups heavy whipping cream
- ½ cup granulated white sugar
- ½ teaspoon vanilla extract
1) In a chilled mixing bowl, add all ingredients. Using a thin wire whisk, whip the cream until stiff peaks form. Refrigerate until ready to serve.
To serve the shortcakes, you will need:
- Strawberry sauce
- About 8 cups sliced strawberries
- Whipped cream
2) Ladle ¼ cup of strawberry sauce onto each serving plate.
3) Slice the shortcakes in half and place the bottom halves onto each serving plate.
4) Place about ¾ cup of sliced berries on each shortcake.
5) Top the berries with a generous dollop of whipped cream (or use a pastry bag).
6) Place the shortcake tops on top of the whipped cream.
7) Garnish the top of each shortcake with a small dollop of whipped cream, a slice of strawberry, and a sprig of fresh mint. Serve immediately.
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.
Smoked Catfish Dip Recipe
- 500g catfish filets
- 225g crème fraiche
- 35g fresh lime juice
- 25g Red Boat (or similar) fish sauce
- 35g malt vinegar
- salt and pepper to taste
- ¼ cup fresh lime juice
- 1 T. fish sauce
- 2 T. rice wine vinegar
- 1 T. sriracha
- 1 bunch cilantro
- 1 bunch flat leaf parsley
- small bunch of leafty greens ( we use Tuscan kale or tat soi)
- thinly sliced red onion
- supremes of two oranges
- fresh horseradish
For the restaurant we hot smoke (225 degrees) the catfish with pecan wood for 2 hours until they are just cooked through. You can cook them on a charcoal grill if smoking is not an option. It can also be baked in the oven on sheet pan at 250 degrees until cooked through.
Season the catfish filets liberally with salt and pepper. Smoke, grill or bake until cooked through. Cool completely in the refrigerator. Once cool place the catfish in a food processor and puree for 30 seconds. It will still be chunky. Add the rest of the ingredients and buzz until smooth, about 30 more seconds. Season to taste with salt and pepper. Refrigerate if not using immediately. Once you are ready to serve let it sit at room temp for 15 minutes or so to soften slightly.
Tear the cilantro and parsley off the stem. Wash if needed. Mix with greens and red onion to taste. Dress the salad with the lime dressing.
Place the salad in a serving bowl with a large scoop of catfish dip. Garnish with orange and fresh grated horseradish. Serve with a sliced baguette or crackers.
Marcus Woodham’s Louisiana Gulf Poke Salad
From Tivoli & Lee
- 4 oz Yellowfin Tuna
- 2 oz Jumbo Lump Crab Meat
- 3 to 4 Jumbo Louisiana Gulf Shrimp; tail on
- 1 Green Tomato
- 1 Avocado
- 1 Carrot
- 1 Jalapeño
- 2 Small Radishes
- 3 Stalks of Green Onions
- Cilantro, Mint, Basil, and Lime
- Fish Sauce and Rice Vinegar
Season tuna with salt pepper at taste and sear in very hot skillet to rare.
For Louisiana Gulf Shrimp
Season pot of water with a good amount of salt and creole seasoning. Blanche* till tender then put in an ice bath.
(*Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.)
Shave jalapeno thinly keeping seeds in for more heat. Season avocado with salt then puree with lime juice till smooth. Using a potato peeler, peel carrots in to ribbons. Shaved radishes thinly. Cut green onion stalks into 2 inch pieces, then charred on a grill or broiler, let cool. Dice green tomatoes medium size.
1/2 tablespoon fish sauce, juice of half a lime, 2 tablespoon of rice wine vinegar, and 1 tablespoon of cilantro chopped
Toss all ingredients together with vinaigrette and serve chilled. Serves 2 people.
Crispy Brussels Sprout Salad
From The Fountain Lounge
- 1 lb. fresh Brussels Sprouts
- 2 each fresh breakfast radish
- Fresh chives
- Toasted almonds
- 2 quarts canola oil for frying
- 25g black peppercorns
- 150g rice wine vinegar
- 115g white miso
- 200g honey
- 20g soy sauce
- 3 whole eggs
- 575g olive oil
Pre-heat fryer to 375 degrees.
Start by placing the black pepper and rice vinegar into a blender and blending
until the pepper is completely ground. Add miso, honey, soy sauce and eggs,
continue to blend. While the blender is running on medium speed, slowly pour
the olive oil in to make a proper emulsion.
To finish, fry Brussels until golden brown and tender, season with salt as soon as
they come out of the fryer. Artfully arrange the sprouts on a plate with the misohoney
dressing. Garnish with the fresh radish slices, chives and toasted almonds.
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.
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.
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.
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.
Creole Turtle Soup
Prep Time: 1 Hour
Yields: 6 Servings
There’s been much debate as to whether restaurants should feature turtle soup due to the endangered species issue surrounding sea turtles. However, in Louisiana, turtle soups such as this are made with snapper. This delicious meat arguably makes the best and most sought-after turtle soup in the world.
2 pounds ground turtle meat
salt and cayenne pepper to taste
¾ cup vegetable oil, divided
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
¼ cup minced garlic
2 (8-ounce) cans tomato sauce
3 quarts beef stock
1 lemon, sliced
Louisiana hot sauce to taste
½ cup sliced green onions
¼ cup chopped parsley
¼ tsp nutmeg
18 deviled quail egg halves
3 ounces Madeira
Season turtle meat well with salt and cayenne pepper. In a large cast iron pot, heat ¼ cup vegetable oil over medium-high heat. Pan-fry turtle meat until water has evaporated from meat and turtle is caramelized and golden brown. Remove, drain on paper towels then set aside. In same pot, heat remaining vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in tomato sauce and cook 2–3 additional minutes. Slowly add beef stock, one ladle at a time, stirring constantly until it reaches a soup-like consistency. Return meat to pot, add lemon slices and season lightly using salt, cayenne pepper and hot sauce. Bring soup to a rolling boil, reduce to simmer and cook approximately 45 minutes or until turtle is fork-tender. Add green onions, parsley and nutmeg. Cook 2–3 minutes then adjust seasonings if necessary. When ready to serve, ladle a generous portion of soup into each serving bowl and garnish with 3 deviled quail egg halves. Gently pour ½ ounce of Madeira over each bowl of soup and enjoy.