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3 each U-6 ct. shrimp. Peeled and de-veined
6 each lobster dumplings
4 oz BBQ base (recipe below)
1 oz heavy cream
2 oz butter
1oz creole mustard
Toss shrimp in oil and Creole spice, then place over wood grill. Combine all ingredients in a sauté pan and let
boil. Place grilled shrimp in base reduction, reduce until shrimp are fully cooked. Remove shrimp from
pan and place on serving dish. Continue to reduce sauce until thickened and the color resembles melted
milk chocolate. Pour sauce over shrimp and serve with Focaccia loaf.
Shrimp BBQ Base
2 cups oyster liquor
2 cups shrimp heads
¼ cup olive oil
1 cup Worcestershire sauce
1 cup Abita Amber
3 tablespoons cracked black pepper
3 tablespoons Creole seasoning
2 each whole clove
1/2 each bay leaf
1 each lemons juiced
Sautee the shrimp heads in olive oil until bright red. Add all remaining ingredients into pot and simmer.
Reduce by half and drain through chinois.
8 oz Peeled shrimp
8 oz Lobster tail
1 oz butter
2 tbs chives
1 count egg whites
Add all ingredients to food processor except chives, mix til becomes a paste. Fold in chives after removal from the processor. Have a lightly boiling pot of water on the stove. Mold dumplings to 1/2 inch rounds, add dumplings to the water.
(dumplings will float as they are ready) Remove and let cool.