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BBQ Shrimp
Port Orleans Riverside
Amount Ingredient
20 ea. Shrimp - 16/20 Count - Peeled with shells reserved.
1 tbs. Cajun Seasoning
1/2 tsp. Cracked Black Pepper
1 lb. Cooked Rice
Sauce
2 cups Water
1 tsp. Olive Oil
1/2 cup Worcestershire Sauce
1 tsp. Cajun Seasoning
1/4 cup White Wine
1/4 cup Onions, Chopped
1/4 cup Salt
2 cups Heavy Cream
3 ea. Lemons, sliced
1/3 cup Butter
3 ea. Bay Leaves
1/4 cup Cracked Black Pepper
2 ea. Cloves Garlic (Minced)
1/4 cup Chopped Parsley
Method:
1.) Peel and de-vein the shrimp leaving the tails on. Reserve the shells for the sauce. Sprinkle Cajun seasoning on the shrimp and next the black pepper. Rub this seasoning thoroughly over the shrimp. Refrigerate the shrimp while you are making the sauce.
2.) Heat oil in large pot over high heat. When Oil is hot, add onions and garlic, sauté for one minute. Add the shrimp shells, Cajun seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, cracked black pepper. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and allow to cool. Strain into a small sauce pot. Place over high heat. Bring to a boil and allow to cook until thick and syrupy, and dark brown. About 15 minutes.
3.) Heat oil in large skillet over high heat. When Oil is Hot, add the seasoned shrimp and sauté them for about 2 minutes. Add the cream and all the BBQ sauce. Stir and simmer for 3-5 minutes. Remove shrimp to a warm plate, over warmed Rice. Wisk the butter into the sauce. Remove from the heat. Ladle over shrimp and on front of plate.
4.) Toast garlic bread and cut in half to accompany shrimp. Top with chopped parsley. Serve Hot.
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Bayou Crawfish Pasta
Port Orleans Riverside
Ingredient
1-1/2 lbs. Linguine
2 cups Crawfish Tail Meat (Cooked)
2 cups Andouille Sausage, Julienne
1-1/3 cups Parmesan Cheese, Grated
3 to 4 tbs. Cajun Blackening Seasoning**
2 tbs. Butter, Unsalted
1/2 cup Green Onion, 1/4 inch slices
3 cups Half & Half
Cajun Spice can be found in most supermarkets as Blackened Redfish Seasoning. Andouille is smoked sausage available in supermarkets and specialty food stores.
Method:
1.) Cook Linguine according to package instructions until al dente. Cool under running water and lightly oil.
2.) Heat a heavy pan (large enough to hold the linguine) over medium heat. Melt Butter in the Pan. Add the Andouille sausage and sauté until it begins to brown.
3.) Add the crawfish meat and Cajun Blackening Seasoning. Cook for one minute.
4.) Add the half & half. Bring to a boil. Add the linguine and toss together until well coated and thoroughly heated.
5.) Sprinkle in half of the parmesan cheese and toss thoroughly.
6.) Portion onto warm plates and garnish each plate with the remaining parmesan cheese and green onions.
Note: Cajun Blackening seasonings vary in heat and intensity. Adjust the seasoning to the desired spiciness... This is a spicy dish. Add the spice slowly, you can always add but you can't take it out.
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Beignets Port Orleans Resort
Ingredients
1 pack dry yeast
1/2 cup sugar
2 eggs
7 cups flour
1 1/2 cups warm water
1 tsp Salt
1 cup undiluted evaporatedmilk
1/4 cup soft shortening oil, for frying
Confectioner's sugar
Procedure:
In a large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend with rota
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Sweet Potato Pancakes With Pecan Honey Butter
Boatwright's at Disney's Port Orleans Resort.
Yield: 12-15 pancakes.
Pancakes:
1 1/4 cups brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups milk
3 each eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
12-ounce can sweet potato (canned or frozen), mashed
Pecan honey butter:
1 stick butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans
1. To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.
2. To make the pancakes, combine dry ingredients in a mixing bowl. Stir in milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in the mashed sweet potatoes (should result in a lumpy texture).
3. In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat. Pour in batter to desired size. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).
4. Serve pancakes warm with pecan honey butter.
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Boatwright's Crab Soup
2 cups heavy cream
2 cups half-and-half
1 cup milk
1 cup finely diced potatoes
1 cup finely diced carrots
1/2 pound lump crabmeat, picked over
1/2 cup corn kernels, preferably fresh
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 cup water
1 tablespoon cornstarch
1 cup clam broth
2 tablespoons finely chopped scallions
1 tablespoon minced fresh dill
1 tablespoon Pernod
Preparation:
1. In a 4- or 5-quart Dutch oven, heat the heavy cream, half-and-half, and milk to a simmer over medium heat.
2. Add the potatoes, carrots, crabmeat, corn, salt, and pepper. Reduce the heat to low and simmer, stirring occasionally, about 15 minutes, until the vegetables are softened.
3. Whisk the water and the cornstarch together in a small bowl. Add the cornstarch mixture and the clam broth to the cream mixture and bring to a boil, stirring constantly. Boil for 1 minute, or until thickened.
4. Just before serving, stir in the scallions, dill, and Pernod
