At The Bistro of the beautiful Hotel Maison de Ville in New Orleans, chef Dominique Macquet uses crawfish in this Creole starter. We've substituted the more readily available shrimp. Chef Macquet serves garlic toasts alongside.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until brown, about 5 minutes. Add shrimp and crushed red pepper and sauté until shrimp are opaque in center, about 4 minutes. Transfer shrimp mixture to large bowl. Refrigerate until cold.
Step 2
Mix all remaining ingredients into shrimp mixture. Place 3-inch-diameter ring mold or empty tuna can with top and bottom removed in center of 1 plate. Spoon scant 1/2 cup shrimp mixture into ring mold. Using back of spoon, spread to sides of mold. Carefully lift off ring mold. Repeat with remaining shrimp mixture on remaining 7 plates.
