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R E C I P E S
Prawns & Penne Pasta
Serves 4
2 Tbl. Creole Butter, see recipe below
1 tsp. Prawn Butter, see recipe below
1/4 cup julienne leeks-white part only
1/4 cup fresh peas
1 cup cooked Penne pasta
1 Tbl. Chopped bacon
1/4 cup chicken stock
1/2 cup heavy cream
8-16 shrimp, grilled or pan seared
salt and pepper to taste
Serves 4
2 Tbl. Creole Butter, see recipe below
1 tsp. Prawn Butter, see recipe below
1/4 cup julienne leeks-white part only
1/4 cup fresh peas
1 cup cooked Penne pasta
1 Tbl. Chopped bacon
1/4 cup chicken stock
1/2 cup heavy cream
8-16 shrimp, grilled or pan seared
salt and pepper to taste
Preparation
Heat Creole Butter and Prawn Butter in a sauté pan large enough to hold all
ingredients- when butter is melted and bubbly, but not burnt, add the leeks, peas,
and bacon. Toss over medium heat for a minute or two. Add chicken stock and
cream, reduce by half and add Penne pasta until heated through. Add salt and
pepper to taste. Place on a plate or in a
pasta bowl. Arrange shrimp on top and garnish with watercress or other fresh herbs.
Heat Creole Butter and Prawn Butter in a sauté pan large enough to hold all
ingredients- when butter is melted and bubbly, but not burnt, add the leeks, peas,
and bacon. Toss over medium heat for a minute or two. Add chicken stock and
cream, reduce by half and add Penne pasta until heated through. Add salt and
pepper to taste. Place on a plate or in a
pasta bowl. Arrange shrimp on top and garnish with watercress or other fresh herbs.
Creole Butter
1 lb. soft butter
1/2 tsp. Cayenne pepper
2 tsp. Ground black pepper-fresh
1/2 tsp. Kosher salt
1/4 tsp. Chili flakes
2 tsp. Lea & Perrins
2 oz. beer
1 lb. soft butter
1/2 tsp. Cayenne pepper
2 tsp. Ground black pepper-fresh
1/2 tsp. Kosher salt
1/4 tsp. Chili flakes
2 tsp. Lea & Perrins
2 oz. beer
Preparation
Beat all ingredients together in a bowl,
then refrigerate.
Beat all ingredients together in a bowl,
then refrigerate.
Prawn Butter
2 whole garlic bulbs-crushed
1/2 cup Paprika
1/8 cup Cayenne pepper
1 lb. butter
shells from shrimp
2 whole garlic bulbs-crushed
1/2 cup Paprika
1/8 cup Cayenne pepper
1 lb. butter
shells from shrimp
Preparation
Place ingredients in a pot that is large
enough to hold everything. Bring to a
boil. Strain into a container.
Refrigerate. When cold,remove the
solid butter on top and discard the
sludge on the bottom.
Place ingredients in a pot that is large
enough to hold everything. Bring to a
boil. Strain into a container.
Refrigerate. When cold,remove the
solid butter on top and discard the
sludge on the bottom.
Shellfish with Leeks & Creme Fraiche
Serves 4
3 Ib. New Zealand cockle clams
1 Ib. Prince Edward Island black
mussels, washed and brushed
(other shellfish may be substituted)
1 leek, white part only, wash and
julienne
2 med. tomatoes, peeled, seeded
and diced
1 red bell pepper, diced large
1 cup dry white wine
1 cup cremefraiche
1 Tbl. garlic, chopped
4 Tbl. butter
Salt &• pepper
3 Ib. New Zealand cockle clams
1 Ib. Prince Edward Island black
mussels, washed and brushed
(other shellfish may be substituted)
1 leek, white part only, wash and
julienne
2 med. tomatoes, peeled, seeded
and diced
1 red bell pepper, diced large
1 cup dry white wine
1 cup cremefraiche
1 Tbl. garlic, chopped
4 Tbl. butter
Salt &• pepper
Preparation
Saute leeks and garlic. Add shellfish,
tomatoes and peppers, saute for 3-4
min. Deglaze with white wine and add
creme fraiche. Cover and let simmer
until shell-fish open (discard any that
don't open). Season with salt & pepper.
Saute leeks and garlic. Add shellfish,
tomatoes and peppers, saute for 3-4
min. Deglaze with white wine and add
creme fraiche. Cover and let simmer
until shell-fish open (discard any that
don't open). Season with salt & pepper.
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