Creme de la Creme

"I can't imagine life without the pleasure of eating with my fingers.
I am not grazing, I am dining."

-- Joyce Goldstein

Mind Caviar, Vol. Fall-Winter Issue, 2000


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My Consuming Passions
by Alfred Richard

Ever since I was a little rugrat, I've always had a love for cooking. Some of my most vivid memories are watching my late mother & grandmother preparing all kinds of wondrous things in the kitchen. I recall one time after having a birthday party at Pizza Hut (a small candle placed in the center of a hamburger pizza, and strange people singing Happy Birthday...), I attempted to make my own pizza creation. The resulting mess got me in trouble for a week. Nevertheless, that never dampened my love for cooking. In fact, it helped further it along.

But it was at Holy Cross High School, an all boys school here in New Orleans, that I came to a huge revelation. I was not what some considered "popular with the ladies", but when I cooked for a group of young girls from a local high school, I found one of my greatest loves next to television reporting-- and that was my love of cooking delicious foods for the enjoyment of women.

From then on, I delved further into culinary expression, discovering that food and its preparation could truly become a sensual expression. Pouring myself into cooking became one of my first "sexual" experiences!

Below is my favorite recipe for Broiled Stuffed Shrimp. I hope you, too may share its sensual delights with a lover.



Triple Stuffed Broiled Shrimp
(1 dozen shrimp per serving: Serves Two)

2 Dozen Large Shrimp*  (8-12 count per pound) 
*Fresh is best, but frozen could be used, in those areas that don't have ready access to the fresh stuff... pity.)
1 pound of fresh small shrimp (20-24 count)
1 cup lump crabmeat
1 cup crawfish tails
1/2 cup of fresh seasoning mix (finely chopped onion, green pepper and celery)
1 tablespoon of Dijon mustard
1 tablespoon of grated parmesan cheese
1 teaspoon of creole seasoning (Zatarain's or Emeril's will do)
3/4 cup of seasoned bread crumbs
1 teaspoon of chopped garlic
1 tablespoon of olive oil

1. Take the jumbo shrimp and devein the suckers. (Remove the grit vein from along the back of the shrimp, and butterfly split about 3/4th the way through the shrimp. Place on a baking sheet that has been covered with wax paper.

2. Next, take the smaller shrimp and cut them into smaller, fine pieces. Do the same to the crawfish tails. The lump crabmeat should remain on the side for later in the recipe.

3. In a saute pan, add about a tablespoon of olive oil, the fresh seasoning mix, spices and saute' until tender. Then add the small shrimp and crawfish tails to the vegetable mixture.  Add the garlic and saute. 

4. As soon as the shrimp turn pink, remove to a heat-safe bowl and add the parmesan cheese, Dijon mustard and bread crumbs. Mix by hand. The mixture should be slightly wet, so you can form stuffing balls for the shrimp.

5. Take about a tablespoon of the stuffing, roll into a ball, and fill the cavity of the shrimp, pat into place, allowing it to overflow, and place the stuffed shrimp on the baking sheet. Bake at 350 degrees for about 10 minutes. Serve with your favorite garnish.

Suggested Wine:

Toad Hollow Chardonnay - 1998/99 or Moet & Chandon Champagne - 1998

Copyright © 2000 Alfred Richard. All rights reserved. Do not copy or post.


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