Damn good! Restaurant quality!
Original recipe did not call for mushrooms…I thought it would be good and it was!
- Italian seasoning
- salt and pepper to taste
- large shrimp
- garlic minced
- butter
- olive oil
- Linguine Pasta
- grated parmesan cheese
- parsley chopped
- lemon juice
Haven’t tried
- chopped fresh cilantro
- shredded Monterey Jack cheese
- flour tortillas
- olive oil
- olive oil
- lime juice
- soy sauce
- chili powder
- Worcestershire sauce
Been looking for a recipe similar to a Sautéed Shrimp I always got at a restaurant that is now closed…I think this is it.
- all-purpose flour
- white wine
- heavy whipping cream
- minced fresh parsley
- paprika
- Salt and pepper to taste
- Hot cooked rice
Tweeked my recipe for a creamy butter sauce to make a slightly thicker sauce with shrimp to serve over a fine grilled fish such as flounder.
- small shrimp
- Tony's Creole seasoning
- cream
- small clove garlic thinly sliced
- chopped fresh parsley
- Worcestershire sauce
- lemon juice
- flour
- unsalted real butter
- white wine
- salted real butter
This is how I made it one day and it was delicious. Served it with Rice Pilaf, recipe also in this book.
- Cajun/ Creole seasoning to taste
- chopped fresh parsley
- garlic thinly sliced
I have my own tartar sauce recipe in this book but I love Red Lobsters sauce. I finally made this and it was sooo good!
- very finely minced onion
- sugar
- sweet relish
- real mayonnaise
- very finely grated and minced carrot
Haven’t tried.
This ultra rich soup is perhaps Lewis’s most famous dish. It makes an exquisite first course. Keep portions small.
- milk
- dry or sweet sherry
- Optional garnish: finely chopped
- parsley
- pineapple chunks from fresh produce
- large onion cut into chunks
- button mushrooms
- bamboo skewers
I make this using a bottle of “stuff” I purchased at the grocery years ago. I haven’t found the same brand…
- Paul Prudhomme may have a similar marinade/seasoning
- -
- COMBINATION OF THE FOLLOWING:
- POSSIBLY:
- -
- "Victor & Paul's" Shell Fish Marinade Seasoning
The way my mother always did it! Love them, but you MUST be sure to get nice, plump, FRESH as you can oysters.
- Salt to taste
- Yellow cornmeal
- Oil for frying