12 large shrimp, tail on, peeled and butterflied
2 tablespoons olive oil
2 tablespoons minced shallots
2 teaspoons Essence, recipe follows
1 tablespoon minced garlic
1/4 cup finely chopped onions
12 large shrimp, tail on, peeled and butterflied
2 tablespoons olive oil
2 tablespoons minced shallots
2 teaspoons Essence, recipe follows
1 tablespoon minced garlic
1/4 cup finely chopped onions
1/4 cup small diced red peppers
2 tablespoon olive oil
1/2 cup finely chopped onions
1/2 pound fresh crab meat, picked over for cartilage
1 egg yolk
1/2 cup finely chopped carrots
1 teaspoon Worcestershire sauce
1/2 cup finely chopped celery
1 teaspoon Creole or other whole-seed mustard
2 tablespoons minced garlic
1/4 cup grated Parmesan
Salt and pepper
2 tablespoons bread crumbs
1 lemon, juiced
3 tablespoons Worcestershire sauce
2 teaspoons hot sauce
3 cup veal stock
1/2 cup heavy cream
8 tablespoons unsalted butter, cut into cubes (1 stick)
Shaved green onions
1/4 cup small diced red peppers
2 tablespoon olive oil
1/2 cup finely chopped onions
1/2 pound fresh crab meat, picked over for cartilage
1 egg yolk
1/2 cup finely chopped carrots
1 teaspoon Worcestershire sauce
1/2 cup finely chopped celery
1 teaspoon Creole or other whole-seed mustard
2 tablespoons minced garlic
1/4 cup grated Parmesan
Salt and pepper
2 tablespoons bread crumbs
1 lemon, juiced
3 tablespoons Worcestershire sauce
2 teaspoons hot sauce
3 cup veal stock
1/2 cup heavy cream
8 tablespoons unsalted butter, cut into cubes (1 stick)
Shaved green onions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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