Lafitte Shrimper For Sale Recipes

CATFISH LAFITTE

Steps:

• Combine eggs and milk in mixing bowl; stir until thoroughly blended.
• Combine flour, 1 teaspoon salt and 1/2 teaspoon red pepper in shallow dish, stirring well to mix. (I would suggest using 1/4 teaspoons red pepper if you're a wimp and 3/4 teaspoons if you're very bold. :) ).
• Pour enough oil into a Dutch oven or electric skillet to reach a depth of 3 inches; heat to 360 degrees F.
• Rinse catfish fillets; pat dry with paper towels.
• Dredge fillets in flour mixture; dip in milk mixture to coat thoroughly; dredge in flour mixture a second time.
• When oil reaches correct temperature, add catfish; deep-fry approximately 6 minutes, until golden-brown. (If done, fish should flake easily when scraped with the tines of a fork.).
• Drain catfish on paper towels to absorb excess grease; keep warm (microwave is good).
• Meanwhile, melt butter in large skillet over medium heat.
• Add shrimp and garlic; cook, stirring often, approximately 3 to 5 minutes, until shrimp are pink and done.
• Remove shrimp and set aside; add vermouth to drippings in skillet.
• Stir well to incorporate vermouth; bring to a boil; allow mixture to boil for 1 minute.
• Add whipping cream, 2 tablespoons sliced green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining red pepper (again, add or subtract depending on how spicy you like your food); cook, stirring frequently, until sauce thickens (approx. 12-15 minutes).
• To assemble, place one fried catfish fillet on each plate; drizzle with equal amounts of Cajun cream sauce; top with cooked shrimp and strips of ham; sprinkle with remaining sliced green onion; garnish with lemon wedges to squeeze on top.

L'ERMITAGE'S TERRINE DE LANGOUSTINES (SHRIMP PATE)

Steps:

• Preheat oven to 300 degrees.
• Shell and devein langoustines. Sprinkle with salt and pepper.
• Heat butter in large skillet and add langoustines. Cook, stirring, about a minute or just until langoustines lose raw look. Remove skillet from heat and sprinkle on Cognac.
• Shell and devein shrimp. Put uncooked shrimp in container of food processor and add salt, pepper and nutmeg. Start processing while gradually adding cream.
• Spoon and scrape pureed shrimp mixture into mixing bowl. Add cooked langoustines plus any pan liquid and blend.
• Butter 2-quart glass loaf pan (9 by 5 by 3 inches) and spoon and scrape mixture into it. Smooth over top. Cut out rectangle of wax paper that will fit neatly over mixture. Butter it and place it buttered side down over mixture. Cover closely with foil.
• Set baking dish in basin of simmering water and place in oven. Bake 1 hour 15 minutes. Remove from oven. Remove pate from water bath. Let cool to room temperature, then chill.
• Unmold and serve sliced with green sauce on the side.

SHRIMP LAFAYETTE

Steps:

• Heat a medium skillet over medium-high heat.
• Add olive oil.
• Toss shrimp into skillet and add blackening season, garlic and shallots.
• Cook for approximately 30 seconds.
• Deglaze pan with white wine and sherry, remove shrimp and set aside.
• Add hot sauce, Worcestershire sauce and mustard.
• Reduce to paste-like consistency.
• Add heavy cream and reduce to sauce consistency.
• Add shrimp back to sauce.
• Cut heat and add in butter.
• Stir butter until well incorporated.
• Serve or hot rice or pasta with crispy french bread and a salad if you want.