Wow do those look good! I’m impressed! I made garlic horseradish fried shrimp, and sautéed broccoli. Unfortunately I neglected to take any pictures of any of it...Crawfish Ravioli (or Pot Sticker; or Dumpling; etc …………)
Rev: 191201 1530
½ lb Crawfish tails (Louisiana; NOT Asian)
5 ea Scallions, both white & green ends, thin discs
1 T Garlic, minced
1 t Ginger, minced
1 t Black pepper
½ t Crushed Red pepper flakes
½ c Panko bread crumbs
¼ c Parmesan cheese, crumbled (aged 18 months)
Pre-cook the filling to cook crawfish, etc; then cool to meld flavors.
Ravioli stamps / cutters.
Steam ravioli, to be gentle with “over-stuffed” pasta.
(next time – less filling, to make “prettier” pasta)
Fire roasted tomatoes & garlic – w/ olive oil
Spices: black pepper, thyme, rosemary, marjoram, crushed red pepper flacks, msg
Parmesan cheese, crumbled (aged 18 months)
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They are pan fried, no dipping sauce this time.What are garlic horseradish fired shrimp ?
Is the garlic horseradish a dipping sauce ?
I was there once, but there wasn’t a great lot of nightlife at the time. I went down to do some post-Katrina clean up. We did find a Bubba Gump Shrimp was open though, and enjoyed some food there. Otherwise, we mostly lived off the food at the Shoney’s we stayed in.Reminds me of my time in New Orleans.