Christmas Eve Seafood Dinner from New Orleans

These three recipes come from the Dapremont Family. The first is a wonderful appetizer pre-dinner dip that is always popular and disappears quickly. The second is from my mother who was a fabulous innovative and creative cook who could cook anything well. She seldom wrote down recipes, so this one written in her own hand indicates how much she loved to share this dish. This is good old New Orleans food with plenty of flavor and spice. This will make a great Christmas Eve Seafood Dinner. The dessert is old New Orleans without seafood but will please everyone.

Shrimp and Remoulade Party Dip

1 cup mayonnaise
½ cup of very finely chopped parsley
½ cup of finely chopped chives or green onion
2 tablespoons of horseradish
1 (5 ¼ oz) jar of Zatarains Creole mustard
Dash Tabasco or red pepper
Lemon juice to taste
2 pounds medium shrimp boiled and deveined
Mix all ingredients except the shrimp.
Fold shrimp in gently to prevent breaking
Marinate for 24 hours
Serve with Ritz or party crackers

Chrissy Dapremont

SHRIMP CREOLE _New Orleans Original

GRANDMOTHER'S SHRIMP CREOLE ( written in Grandmother's own hand back in 1999)
4 Tbs olive oil
2-3 lbs shrimp, peeled and de-veined
salt, pepper, garlic powder, to taste
1 small can cream of shrimp soup
½ pound mushrooms, sliced
2 cans crab-meat, drained
3 green onions, chopped
1 large yellow onion, chopped
2 Tbs minced garlic
½ cup chopped fresh parsley
1 tsp dry mustard
1 tsp powdered ginger
1 small can spicy Rotel tomatoes, chopped
1 small jar artichokes, chopped
2 Tbs cornstarch, dissolved in 1/3 cup water
Heat olive oil in heavy sauté pan. Cook seasoned shrimp until browned. Remove from oil. Brown minced garlic in
oil, over medium low heat; cook onions in drippings until tender. Add mushrooms and parsley to vegetables; cook
until tender. Add dry mustard and ginger; stir, until well coated. Stir in crab-meat to the mixture. Reduce heat to
low setting. Add soup, Rotel tomatoes and artichokes and cook over low heat for 30 - 45 minutes. Stir in
cornstarch and water at end of cooking time. Remove from heat. Serve with rice.
_ Yvette Dapremont Sr.

Old Fashioned New Orleans Bread Pudding

1 loaf stale French bread or 5 cups cubed stale white bread
2 (12-ounce) cans evaporated milk
1 cup water
6 eggs, beaten
1 cup raisins
1 1/2 cups granulated sugar
4 tablespoons vanilla extract
2 sticks butter, softened

Preheat the oven to 350 degrees F.

In a large bowl, break bread into pieces and moisten with evaporated milk and water and allow to soak for 5 minutes. Pour eggs over mixture and mix well. Add raisins, sugar, and vanilla and mix everything well. Cut 1 stick of butter into pieces and add to mixture, mixing all ingredients well. Pour the entire mixture into a greased 9 by 13-inch baking dish.
Cut the other stick of butter into pieces and spread randomly over mixture in dish.
Bake for 30 to 40 minutes or until golden brown and cooked through.

Whiskey sauce
4 tablespoons butter, softened
1/2 cup sugar
1 egg, beaten
2 tablespoons whiskey, Bourbon, or brandy, or a little more

Cream butter and sugar together; blend in the beaten egg.
Put mixture in top of a double boiler and stir until thickened. Remove from heat and stir in whiskey, Bourbon, or brandy.
Spoon warm sauce over pudding and serve.

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