From a lunch last summer at Commander’s Palace: An amuse, barbecue shrimp atop corn-mascarpone grits…
This next dish is Shrimp and Tasso Henican, one of the late Jamie Shannon’s recipes, one of the most beautiful plates anywhere (iPhone not doing it justice here, but trust me): It’s made up of 23 ingredients. Thank you to all 23.
Pecan pie for dessert:
And sweet Av, who knows how much I love lunch at Commander’s:
