Party Theme/Idea: Entertaining in a restaurant. When you have friends join you at your favorite restaurant, spice it up with your own custom centerpiece and favors.

Favorite Recipe: Fruits de Mer St. Jacques from Broussards

Ingredients:
2 tablespoons butter
8 ounces medium or small shrimp- peeled and deveined
¼ cup green onions, sliced
1 tablespoon garlic, chopped
1 tablespoon shallots, chopped
½ cup sauterne or other non-dry white wine2 cups heavy cream
8 ounces crawfish tail meat
6 ounces lump crabmeat
2 cups sliced mushrooms
Salt and white pepper, to taste
About 3 cups mashed potatoes as garnish
3 tablespoons butter
Parmesan cheese as garnish, to taste

Preparation:
Preheat the oven to 400 degrees. In a wide skillet, heat the butter and sauté the shrimp until half cooked. Add the green onions, garlic, and shallots, mix thoroughly, and cook another 2-3 minutes without browning.  Add the sauterne or white wine, reduce by half and add the heavy cream.  Continue cooking over medium heat until the sauce has thickened.  Add the crawfish tails, lump crabmeat, and sliced mushrooms, and continue cooking only long enough for all to become well heated. Season to taste with the salt and white pepper. Hold aside warm until ready for use.

Using a pastry bag with a fluted tip, border individual baking dishes or some coquille-type individual baking shells with mashed potatoes to which you have blended the butter. Place seafood mixture in dishes, top with Parmesan cheese, and bake in the preheated oven until hot and bubbly. Serve immediately. Serves 6.

Favorite Flower: White carnations

How-to Idea: Carnation Cabbage Bouquet

– Gather 10-12 carnations together.
– Attach a rubber band and cut stems short.
– Place on top of 3 cabbage leaves.