Landry’s Seafood Restaurant

• 1 oz. margarine
• 1 Tbsp. white wine
• 1 1/2 tsp. garlic, chopped
• 1 Tbsp. chicken stock
• 1 tsp. shallots, chopped
• 4 oz. heavy cream
• 1/3 cup diced tomatoes
• 5 oz. smoked salmon
• 1/3 cup green onions, diced
• 12 oz. fettucine, cooked
• 1/3 cup sun-dried tomatoes
• Salt and white pepper to taste
• 1 Tbsp. fresh herbs

In a sauté pan, add the margarine, shallots and garlic. Saute making sure not to burn the garlic. Add the green onion, tomato, and sun-dried tomatoes. Add the wine to deglaze the pan. Then add the heavy cream and chicken stock. Reduce to one-third. Add the fresh herbs, salt and pepper to taste. Finally mix with the cooked fettucine and toss.

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• 1 oz. margarine
• 2 scallops
• 1 Snapper filet (8-10 oz.)
• 2 oz. lump crabmeat
• 4 oz. seafood stuffing
• 2 oz. mushrooms, sliced
• Seasoned flour
• 2 shrimp (26-30 ct.)
• 1-2 Tbsp. butter or margarine

Lay the snapper filet on a clean cutting board. With a sharp chef’s knife, make a cut along the length of the fish down the center approximately 1/2 inch deep to where the tail starts. With your knife almost parallel to the cutting board, make a horizontal cut away from the center of the fish on both halves, creating a pocket. Fill the pockets with stuffing, ensuring equal thickness across the pockets into the center.

Heat the sauté pan over medium gas heat. Dredge snapper filet in seasoned flour. Heat vegetable oil or margarine in sauté pan for a few seconds. Place stuffed snapper in hot pan stuffing side down.. Brown on both sides cooking for 6-7 minutes on each side.

Melissa Topping:

When stuffed snapper is two-thirds cooked, heat 1-2 Tbsp. margarine in a separate sauté pan over medium gas heat for a few seconds. Add 2 shrimp and 2 scallops and cook for 2-3 minutes. When shrimp and scallops are half cooked, add 1/3 – 1/2 cup fresh sliced mushrooms to sauté pan and cook until soft. Add a handful of jumbo lump crabmeat, warm and serve over stuffed snapper filet.

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• 5 lbs. Velveeta cheese, cut into 1-inch cubes
• 2- 10 oz. cans Rotel tomatoes with chilies
• 1 cup milk
• 8 oz. peeled and deveined shrimp, (71-90 ct.)
• Chopped lettuce, tomato, sour cream for garnish

Add the milk and Rotel tomatoes to stockpot over low heat. Slowly add the cheese to the pot and constantly stir, making sure that the cheese does not burn or stick to the bottom.
Boil or sauté shrimp. Pour sauce and shrimp over crisp tortilla chips and garnish with lettuce, sour cream, and tomato.

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• 2 oz. fresh basil
• 1 oz. fresh rosemary
• 1 oz. fresh thyme
• 1 oz. fresh oregano
• 1 oz. fresh parsley
• 1 oz. fresh tarragon

De-stem all the herbs. Chops separately and weigh. Mix together.

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• 1/2 cup almonds
• 1/2 cup small chocolate chips
• 2 cups whipping cream
• 1 pt. fresh strawberries
• 1/2 cup chocolate sauce

Toast almonds and allow to cool. Add almonds to the chocolate chips and finely chop.

Quarter strawberries half way down leaving stem end intact. Add almond and chocolate mixture in the strawberry. Top strawberry with whipping cream and roll in almond and chocolate mixture. Heat chocolate sauce in microwave. Dip and enjoy!

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