Shrimp:

• 24 Jumbo Louisiana shrimp, heads on
• 1 ¼ cups virgin olive oil
• 8 cloves fresh garlic, sliced thin
• 1/3 cup chopped green onions
• 4 sprigs fresh rosemary
• 2 cups white wine
• ¼ cup Italian seasoning
• 2 teaspoons blackening seasoning
• 2 teaspoons lemon pepper
• ¼ cup fresh basil
• ¼ cup Worcestershire sauce
• 1/3 cup butter
• 3-4 lemons, juiced

Fried Creole Tomatoes:

• 6 sliced Creole tomatoes
• 2 cups milk
• 4 eggs
• 2 cups all-purpose flour
• 2 cups Italian breadcrumbs
• Oil for frying

• 1 tablespoon unsalted butter
• 8 medium-sized garlic cloves, minced
• 1 large onion, cored and chopped fine
• 2 celery stalks, chopped fine
• 2 medium-sized green sweet peppers, chopped fine
• 6 medium-sized Creole tomatoes, chopped fine
• 2 1/2 cups fish fumet* Leaves from
• 5 sprigs of Italian (flat-leaf) parsley, chopped fine
• Leaves from 4 sprigs of thyme, chopped fine
• 1 tablespoon plus 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon plus ¼ teaspoon fresh-ground black pepper, divided
• 2 pounds redfish fillets, cut into 4-ounce pieces

*Note: Fumet frequently refers to concentrated mushroom or fish stock, in our recipe, fish stock.

Redfish Court-Bouillon

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• 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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