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Fresh Off the Cobb Corn Chowder Click image to enlarge |
Main Course
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Pasta with Shrimp in Tomato Cream Click image to enlarge |
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Sausage and White Bean Gratin Click image to enlarge |
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Spanish-Style Toasted Pasta with Shrimp Click image to enlarge |
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Trout Almondine: Lodge Click image to enlarge |
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Garlic Shrimp over Fried Green Tomatoes Click image to enlarge |
Royal Red shrimp caught off the coast of Florida and Alabama at a depth of more than 1,000 feet, making them really salty and sweet. Chef Link writes that he didn’t believe the hype when he first heard about them but that, after tasting them, he has to admit that they’re better than regular Gulf shrimp. They are, alas, also hard to find; substitute Louisiana shrimp and generously salt the cooking water.
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Royal Reds Click image to enlarge |
Mango Salad:
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Grilled Shrimp and Mango Salad Click image to enlarge |
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Filet Mignon with Dijon Peppercorn Sauce Click image to enlarge |