Breakfast/Brunch

Syrup

  • 1¼ cups local honey
  • 1/2 cup Steen's cane syrup
  • 1/2 cup sherry vinegar
  • 1/2 cup bourbon
  • 1 tablespoon finely chopped fresh ginger
  • 1 teaspoon toasted cumin seeds
  • 1 tablespoon finely chopped shallots
  • 2 sticks cold unsalted butter, cut into small pieces

Flap Jacks

  • 1 cup cornmeal
  • 1 cup flour
  • 2 tablespoons freshly ground black pepper
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons kosher salt
  • 1/4 cup sour cream
  • 2 eggs
  • 1 cup buttermilk

Pecans

  • 1 cup Louisiana pecans
  • 1/2 stick butter, melted
  • salt and freshly ground pepper, to taste

Shrimp

  • 36 jumbo (10 count) Gulf shrimp, peeled and deveined, heads and tails left on
  • 1/2 cup olive oil
  • salt and freshly ground pepper to taste

Garnishes

  • sprigs of fresh mint
  • 2 cups arugula
  • 1 pint Louisiana strawberries, washed, trimmed and sliced

Louisiana Shrimp with Black Pepper Flapjacks

shrimp with flapjacks 

Click for Video of Cooking Demonstration

 

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