Sep 292011

This recipe was one of the entrees on Christian’s menu. This recipe is to serve 8 appetizers or 4 entrees. Just be careful when you flame this dish.

2 tablespoons Dry English Mustard

4 tablespoons Butter

3 pounds raw Shrimp medium-size and peeled

1/3 cup Brandy

2 cups Heavy Cream

Salt and Pepper

Mix the dry mustard with a little water to make a light paste. Melt the butter over high heat and saute the shrimp until all water has evaporated. Then pour over brandy and ignite. When the flames subside, add the cream and cook, stirring all the time, until a smooth sauce is obtained. Add the mustard paste and season to taste with salt and pepper. Serve in individual casserole dishes or on a platter; garnish with parsley. Serves 8 as an appetizer.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.