Rebuilt Louisiana Seafood Platter
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 tsp
Salt1 pinch
Ground White Pepper3 tsp
Lemon Juice1 cup
Extra-Virgin Olive Oil2 tbsps
Grated Parmesan4 tbsps
French Bread (fine crumbs)3 tsp
Ground Paprika3 cup
Yellow Onion (diced)2 tbsps
Shallot (minced)1
Bay Leaf1 pinch
Ground Cayenne Pepper2 tbsps
Dijon Mustard2 cups
Whipping Cream1
Egg Yolk1 tsp
Ground Black Pepper1 tbsp
White Vinegar1 cup
Vegetable Oil1 cup
Red Wine Vinegar1 tbsp
Sweet Paprika1 tsp
Garlic (minced fresh)1 tsp
White Sugar (granulated)1 cup
Olive Oil3 large
Cucumber2 cups
Napa Cabbage (thinly sliced)1 cup
Carrot (grated)2 tbsps
Flat Leaf Parsley (chopped)2 cups
Water1
Lemon16 large
Shrimp (peeled louisiana)1 cup
Shelled Pistachios1 tbsp
Lime Juice1 cup
Clarified ButterDirections:
1
Baked Oyster with Asparagus, Crabmeat, Lemon, and Parmesan: Preheat oven to 500 degrees F
2
Melt the butter in a skillet over medium-high heat
3
Add the crabmeat, seafood seasoning, and Worcestershire sauce
4
Saute the crabmeat, shaking the skillet constantly, just until the crabmeat is heated through, about 2 minutes
5
Transfer the crabmeat to a shallow pan and refrigerate until fully chilled
6
In a food processor, add 1 1/2 cups of the sliced asparagus, the salt, white pepper, and lemon juice
7
Process until smooth
8
With the processor running, slowly add the olive oil
9
Transfer the asparagus puree to a mixing bowl and add the crabmeat, remaining 1/2 cup of sliced asparagus, Parmesan, and bread crumbs
10
Mix gently until fully blended
11
To serve, top each oyster on the half shell with 2 tablespoons of the asparagus/crabmeat mixture
12
Garnish each oyster with 2 slices of asparagus
13
Place in oven for 15 minutes
14
Crabmeat Thermidor: In a mixing bowl, add the bread crumbs, Parmesan, melted butter, and paprika
15
Mix well and set aside
16
Melt the 2 tablespoons of butter in a large skillet over medium-high heat
17
Add the onions, shallots, and bay leaf
18
Cook, stirring occasionally, until the onions become soft and clear, about 2 to 3 minutes
19
Add the tarragon, salt, white pepper, and cayenne
20
Cook for 1 minute
21
Add the crab stock, bring to a boil, and reduce the crab stock by half
22
Add the cream and Dijon mustard and bring to a boil
23
Reduce heat to low and simmer for 2 to 3 minutes
24
Remove from heat, strain, and set aside
25
To serve, melt 2 tablespoons of butter in a large skillet over medium-high heat
26
Add the green onions and cook for 5 seconds
27
Add the crabmeat and cook for 1 minute
28
Add the Thermidor sauce and bring to a boil
29
Spoon 3 ounces of Crabmeat Thermidor into 8 (4-ounce) ramekins
30
Sprinkle the top of each ramekin with about 1 tablespoon of the bread crumb mixture
31
Place the ramekins under a broiler until the tops brown, about 1 to 2 minutes
32
Marinated Crab Claws with Green Onion Sauce: For the green onion sauce: In a food processor, add the egg yolk, green onions, 1 teaspoon of salt, black pepper, and white vinegar
33
With the processor running, slowly add the vegetable oil in a thin stream until fully incorporated
34
Refrigerate until ready to serve
35
For the Marinated Crab Claws: In a mixing bowl, add the red wine vinegar, Creole mustard, paprika, garlic, 1/2 teaspoon of salt, oregano, and sugar
36
Slowly add the olive oil, whisking constantly, until fully incorporated
37
Cut 8 pieces of cucumber about 2 inches long
38
Hollow out the cucumber pieces to form cups
39
To serve, marinate the crab claws for 15 minutes
40
Remove from marinade
41
Place 2 tablespoons of Green Onion Sauce in each cucumber cup
42
Place 3 crab claws into each cucumber cup
43
Jalapeno Shrimp Cole Slaw: Roast the jalapeno pepper under a broiler or in a hot cast iron skillet until charred on the outside
44
Remove the charred outer skin, stem, and seeds
45
Chop finely and set aside
46
In a food processor, add the egg yolk, 1 tablespoon of roasted jalapeno, 1/2 teaspoon of salt, sugar, lemon juice, Creole mustard, mustard, vinegar, and garlic
47
Process until smooth
48
With the processor running, slowly add the oil in a thin stream until fully incorporated
49
In a mixing bowl, add the napa cabbage, red cabbage, carrot, green onions, and parsley
50
Add the roasted jalapeno sauce and mix until fully blended
51
Cover and refrigerate
52
In a skillet, add the water, lemon, and 1/4 teaspoon of salt
53
Bring to a boil
54
Add the shrimp and return the mixture to a boil
55
Remove the shrimp and refrigerate until fully chilled
56
To serve, place 1/4 cup of coleslaw on each plate and top each portion with 1 shrimp
57
Grilled Drum Fish with Shrimp and Pistachio Lime Sauce: In a food processor, add the 1/2 pound softened butter, pistachios, salt, lime zest, lime juice, and hot pepper sauce
58
Process until the pistachios are finely ground and the mixture is fully blended
59
Set aside
60
Season each drum fillet with about 1 teaspoon of seafood seasoning
61
Pass the drum fillets through clarified butter and cook on a flat-top grill or preheated cast iron skillets until done, about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side
62
Melt 4 tablespoons of butter in a large skillet over medium-high heat
63
Add the shrimp and cook until the shrimp turn pink on the outside
64
Add the shrimp stock and bring to a boil
65
Add the pistachio lime butter and cook, shaking the skillet constantly, just until the butter melts into the sauce
66
To serve, place the cooked drum fillets on serving plates and top each fillet with 2 shrimp and 3 to 4 tablespoons of sauce