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.
And sweet Av, who knows how much I love lunch at Commander’s:
If you remember the New Orleans season of Top Chef, Shrimp and Tasso Henican was one of the dishes the contestants were asked to recreate.
Also: remember Nina Compton from that season? She just opened Compere Lapin in the Warehouse District June 2.