IntermediateCrawfish Mousse Stuffed Zucchini Flowers
Delicate zucchini blossoms piped with a silky crawfish and cream cheese mousse, breaded and fried golden, served with warm lemon butter sauce.
LouisianaSeafood60+ min
Louisiana Shrimp Esplanade
Instructions
- 1
Wash shrimp and leave in the shell.
- 2
Melt butter in a large frying pan over medium-high heat. Stir in the garlic, Worcestershire sauce, thyme, rosemary, oregano, red pepper, cayenne, and black pepper.
- 3
Add shrimp and shake the pan to immerse the shrimp in the butter. Sauté for 4 to 5 minutes until they turn pink.
- 4
Pour in the beer and stir for another minute, then remove from the heat.
- 5
Shell and devein the shrimp and arrange on a bed of rice.
- 6
Pour the pan juices on top and garnish with chopped scallion. Serve immediately.
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