MURIEL'S BBQ SHRIMP

Spicy Butter Sauce
1 1/2 c. Abita Amber
3/4 c. Worcestershire Sauce
1 T. Shallot, chopped fine
1/2 T. Garlic, chopped fine
1/2 c. Heavy Cream
1 T. Creole Seasoning
1 1/4 T. Cracked Black Pepper
1 T. Lemon Juice
1 T. Rosemary, chopped
2 lbs. Unsalted Butter, cubed
1/4 t. Fish Sauce

BBQ Shrimp
8 10/15 Shrimp, shelled and deveined, grilled
4 oz. Cooked Rice
4 oz. Spicy Butter Sauce

Method
Place beer, Worcestershire and shallot in a pot and reduce until almost all liquid is evaporated. Add cream and reduce until thickened. Lower heat to low and start whisking in butter. When all butter is incorporated, remove from heat. Whisk in remaining ingredients
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PECAN CRUSTED PUPPY DRUM

6 oz. Drum Fillet
2 oz. Pecan Crust
(equal parts ground pecans and bread crumbs)
4 oz. Pecan Relish
1 1/2 oz. Lemon Butter Sauce
Creole Seasoning
Seasoned Flour

Pecan Relish:
2 oz. Pecans
1 oz. Onions, diced
1/2 oz. Bell Pepper, diced
1/2 oz. Celery, diced
1/2 t. Garlic, chopped
1 oz. Claw Crabmeat, shells removed
1/2 t. Creole Seasoning
1 oz. Butter

Method
Place butter in sauté pan over medium heat. When melted, add onions, peppers, celery and garlic. Sauté for 2 minutes. Add crabmeat, pecans and Creole seasoning and sauté for 1 minute more, stirring frequently. Set aside. In another sauté pan, over medium heat, add 2 tablespoons of oil. Lightly coat both sides of the drum in the seasoned flour, shake off the excess flour. Carefully place the fish in the sauté pan and cook for 2 minutes (until golden brown). Turn fish over and top with pecan crust. Place sauté pan in a pre-heated 375° oven and cook until fish starts to flake (about 5 minutes). Place pecan relish on plate and then add the fish over the relish. Spoon lemon butter sauce around the fish.

Lemon Butter Sauce:
1/2 c. White Wine
1/4 c. Champagne Vinegar
1 Shallot, diced fine
1 oz. Lemon Juice
Salt
White Pepper
1/4 lb. Butter (unsalted), cubed
1/8 c. Heavy Cream

Method
Place white wine, vinegar and shallot in a small pot and reduce to almost all liquid is evaporated. Add cream and reduce until thick. Lower heat to low and slowly whisk in butter one cube at a time. Remove from heat and add lemon juice. Season with salt and white pepper.

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SHRIMP REMOULADE

2 slices green tomato
4 boiled 16/20 shrimp, peeled and deveined
2 oz. Remoulade sauce
1 c. buttermilk
1/4 c. hot sauce
seasoned flour
eggwash
seasoned bread crumbs

Method
Combine milk and hot sauce and marinate tomato slices for 20 minutes. Drain tomato slices and lightly coat with flour, then eggwash, then the bread crumbs. Fry the tomato slices in 350° oil until golden brown and remove onto paper towels. Place one slice of tomato on a plate, top with shrimp and then the Remoulade sauce. Top with remaining tomato slice.

Remoulade Sauce:
4 egg yolk
2 T. Creole mustard
2 T. Ketchup
1/2 lemon, juiced
1/8 c. hot sauce
3/8 c. vinegar
1 T. Creole seasoning
1 t. Kosher salt
3 T. green onion, minced
3 T. red bell pepper, finely diced
2 cups Grapeseed Oil

Method
In a food processor, combine the first five ingredients. Mix until smooth, while slowly drizzling in half of the oil. Add the vinegar, Creole seasoning and salt. Drizzle in the remaining oil. Pour into a bowl and mix in the green onion and bell pepper.
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1 c. Heavy cream
1 c. Whole milk
1 Vanilla bean, split and scraped
1/3 c. Granulated sugar
1/2 c. Large egg yolks

Method
Place the cream, milk and sugar in a heavy bottom pot. Cut the vanilla bean in half and scrap out the inside with the back of a knife adding it to the pot. Bring the mix to a high simmer, turn off the heat,cover and let rest for 15 minutes. Place the egg yolks in a large bowl. Pour half of the hot milk into the egg yolks and mix well. Pour this mixture back into the pot and mix until evenly incorporated with the other half. Pour this mixture through a fine strainer into another bowl. Pour the custard into 4 brulee bowls. Place the bowls on a on a baking sheet and bake for about 40 minutes at 225. When ready you can lightly shake the custard and it will move together. If center is loose looking give it a few more minutes. If you like it warm serve it now. If you like it chilled leave in refrigerator over night. For topping place a table spoon of sugar in the raw on top evenly spread out on the surface and caramelize with a torch or lightly brown in a broiler.
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EGGPLANT AND SHRIMP DRESSING
1 LB. eggplant, peeled and diced
3 oz. bell pepper, diced
2 oz. celery, diced
4 oz. onion, diced
4 oz. tomato, diced
1/4 oz. fresh basil, chiffonade
3/4 lb. shrimp, peeled
1 cup French bread, diced
½ cup of seafood stock
.25 oz. chopped garlic
.25 oz. parmesan cheese
½ cup of bread crumbs

Method
Sauté onions, pepper and celery until softened. Add eggplant,
garlic and tomato, sauté for 1 minute. Add shrimp and basil.
Cook until shrimp are almost done. Add seafood stock and
French bread. Add parmesan cheese and season with salt and
pepper. Bake in 2 inch deep pan at 375 for 20 minutes.
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CRAWFISH AND GOAT CHEESE CREPES

Sauce
1 oz. yellow onion, diced
½ oz. bell pepper, diced
1 oz. tomato, diced
¼ t garlic, chopped
1 t Creole seasoning
4 oz. crawfish tails
1 oz. white wine
1 oz. unsalted butter
1 t of oil
2 cups of Heavy cream
Salt and pepper to taste
Method: Place oil in sauté pan over medium high heat, add onions and
bell pepper, sauté until softened. Add tomato, garlic and Creole
seasoning. Sauté 30 seconds then deglaze with wite wine. Add cream and reduce until sauce coats the back of the spoon. Stir in cold butter and crawfish tails and salt to taste. Saute 30 seconds more.

Crepe Stuffing
6 crepes
3 oz. goat cheese
2 oz. cream cheese
½ t shallot, chopped
½ t garlic, chopped
¼ t salt
¼ t pepper
Method: Mix all ingredients together pipe into crepes and roll up

Yield 6 crepes.
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Pain Perdu Bread Pudding
25 egg yolks
16 whole eggs
3 qt 2 cups Heavy Cream
2 cups of sugar
2 tblspns Vanilla
2 lbs white chocolate
3 1/4 loaves of french bread

Method; Bring cream almost to a boil. Remove from heat and stir in white chocolate. Mix eggs, yolks, sugar and vanilla. Stir cream into it. Soak 3 1/4 Loaves of french bread. Let sit refridgerated overnight. Bake the next day at 350 1 hour covered. Uncover and bake until browned and risen.

Candied Pecans
2 cups sugar
8 cups pecans
1 cup egg whites

Method; Toss pecan pieces in egg whites and sugar until coated. Bake at 350 15 minutes. Stir and bake until brown and crystalized.

Rum Sauce
5 lbs light brown sugar
1 qt 11 oz heavy Cream
11 oz butter
11 oz light corn syrup
1 cup rum

Method; Bring all sugar, cream butter, and corn syrup to a boil, remove from heat and stir in rum.

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CRABCAKES
5 OZ. yellow onion, diced small
4 oz. green bell pepper, diced small
1-1/2 oz. celery, diced small
½ oz. garlic, chopped
1 lb. jumbo lump crabmeat, picked
1 cup creole aioli
4 oz. bread crumbs

Method
Sauté onion, bell pepper, celery and garlic until softened.
Cool on a sheet pan. Combine all ingredients and form into
3 ½ oz. crabcakes