corn

Course: 

 

  • 1 pound Black Drum fillets
  • 1/3 pound, 10/12 count White Shrimp – head on, or 4 whole shrimp
  • 1/2 pound Jumbo Lump Blue Crab, picked over for shells and cartilage
  • 1 1/2 teaspoons Creole Seasoning
  • Salt and White Pepper, to taste
  • 1 teaspoon Vegetable oil
  • 3 ounces butter
  • 1 Shallot, peeled and brunoise
  • 4 ears Sweet Corn (you may use three ears and supplement with baby corn if available)
  • 2 ounces Jack Daniels
  • 2 ounces Cream
  • 1 teaspoon fresh Thyme, picked from stem
  • Salt and White Pepper to taste
  • 2 large ripe Creole or Heirloom Tomatoes, sliced thinly (you may choose to peel the tomatoes ahead of time)
  • Salt and freshly ground black pepper to taste
  • 1 ounce Basil leaves, chiffonade
  • 1 Lemon
  • 1 ounce Basil Oil
  • 1/4 ounce Chili Oil
  • 1/4 ounce Herbs or Micro Sprouts, as garnish

Louisiana Seafood Mixed Grill

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