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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Seafood la Maison Recipe

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This recipe for Seafood la Maison is from The Jackson Prechter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound peeled, deveined and roughly chopped shrimp
1 cup mayonnaise (we made home-made garlic)
1/4 cup Dijon mustard
1/4 cup horseradish
1/2 cup lemon juice
1/4 cup finely chopped chives
Salt
1/8 tsp cayenne pepper
1/8 tsp white pepper
1 pound lump crabmeat, picked free of shells
1 large shallot, finely minced
1/4 cup fresh orange juice
1/4 cup olive oil
1 cups frisee or baby greens, torn
4 small radishes, thinly sliced.
Directions:
Directions:
1. Boil shrimp in salted water about 2 minutes. Remove from heat, dip in iced water and dry well. Chop into 1/2 inch pieces.
2. Combine mayonnaise, mustard, horseradish, 6 tablespoons of the lemon juice, chives, and salt with cayenne, and white pepper. Add more salt if needed.
3. Toss crabmeat with the shrimp and shallot. Add dressing to taste. Don't add all dressing at first. Add just enough to get seafood to adhere.
4. In a separate bowl, whisk the remaining 3 tablespoons of lemon juice with olive oil and orange juice. (I needed to add a bit of white wine vinegar for my taste.) Add the greens and toss until combined.
5. Divide the crab mixture among 6 plates, using a ring mold to form. Layer the radishes and then the frisee on top and serve.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a John Besh original.

We had the pleasure of making this for Suzette. Served it with a Ferrari Carano Fume' Blanc. Suzette and I agreed that the sliced radishes were difficult to eat with the seafood salad. We recommend trying a very thinly diced radish on top instead. The recipe was easily divided in half to serve just the three of us and we still had leftovers.

 

 

 

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