Subj : Shrimp
To   : RUTH HAFFLY
From : JIM WELLER
Date : Sun Jul 31 2022 20:48:00

-=> Quoting Ruth Haffly to Jim Weller <=-

 RH> If you ever get that far south, go to Mother's

I certainly would.

 RH> the way over (we walked from our hotel) we passed one of John Besh's
 RH> restaurants; I've forgotten the name of it. Took a look at the menu
 RH> posted outside--we paid for a full meal at Mother's less than what an
 RH> appetiser at Besh's would have cost us.
 
Well Mother's sells tasty, well made, simple food and lots of it,
from a modest establishment whereas Besh offers a fine dining
experience: either classic upper class Creole New Orleans dishes,
contemporary French cuisine or prime steaks in well appointed dining
rooms located in elegant five star hotels. He's one of your country's
top chefs and one of his places was rated as being in the top 50 in
the whole country. There's a world of difference.

 RH> We both like shrimp and this is the time of year we do a lot of
 RH> grilling........
                                    
---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Creole Skewers with Mustard Butter
 Categories: Creole, Appetizers, Grill, Sausage, Shrimp
      Yield: 6 Servings
 
     24    Bamboo skewers
      1    Red bell pepper;
      1    -inch  chunks
      1    Red onion;
      1    -inch chunks
      1 lb Andouille sausage;
    1/2    -inch rounds
      1    Green bell pepper;
      1    -inch Chunks
      1 lb Large shrimp with tails;
           Peeled and deveined
           MUSTARD BUTTER:
      1 c  Unsalted butter
      2 tb Minced garlic
      3 tb Creole mustard
      2 ts Worcestershire sauce
      1 ts Hot pepper sauce
    1/3 c  Lemon juice
           Salt and fresh ground pepper
 
  Soak skewers in water 15 minutes. Skewer ingredients in the
  following order: red pepper, onion, sausage (push skewer through
  casing side of sausage so the cut edge is parallel with the
  skewer), onion, green pepper, shrimp (push skewer through the
  length of the shrimp), red pepper, onion, sausage, onion, and
  green pepper.
  
  Prepare a charcoal fire. When fire is ready, brush chunks of
  skewered food generously with Mustard Butter, place on oiled grill
  over heat, and cook 2 to 3 minutes per side. Serve with remaining
  Mustard Butter.
  
  Mustard Butter: In a small saucepan, melt butter. Add garlic and
  whisk in mustard, Worcestershire, hot-pepper sauce, and lemon
  juice. Season with salt and pepper. Butter can be used at this
  point or chilled and remelted later. Makes 2 cups.
  
  Recipe by: the California Culinary Academy

  From: Bog Lisa
 
-----
 



Cheers

Jim


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