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Two recipes from executive chef Drew Dzejak from The Grill Room

Gulf Shrimp Dip
Makes 30 portions

2 lbs fresh Gulf shrimp (approximately 26-30 shrimp), peeled and deveined
1 cup shredded 8 year old cheddar cheese
2 tbsp Crystal hot sauce
1 tbsp Worcestershire sauce
3/4 cup mayonnaise
1/2 cup sour cream
Chives, sliced to taste
1 tbsp horseradish
1 tsp cayenne
2 stalks celery, minced
1/2 medium onion, minced
Salt and pepper
1 baguette, sliced and toasted

Bring a pot of salt water to a boil, and cook the shrimp for 3-4 minutes. Remove and chill the shrimp. Rough chop the shrimp and place them in a large bowl. Combine all other ingredients in the bowl expect the baguette. Mix everything and check the seasoning.From here, either place all of the dip in a bowl and surround with the toasted baguette or place the dip onto each baguette slice.

Louisiana Crab Dip in Endive

Makes 30 portions

6 each endive lettuce
2 lb fresh Louisiana jumbo lump crab meat, cleaned
1 cup mayonnaise
8 large leaves basil, chopped
1/4 pineapple, diced
Salt and pepper

Trim the endive bottoms and pull off each leaf. Store the leaves in an ice bath until ready to serve. In a large mixing bowl combine crab, basil, mayonnaise, pineapple and season with salt and pepper. Drain and line up 30 leaves of endive on a platter. Divide the crab mixture into the 30 leaves.

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