Lobster Tail, Creole Deviled Eggs, Peach Chutney, Ham and Cheese Biscuits, Oh My!

It’s getting closer to the holiday season, so I figured I’d test out a few new recipes in the spirit of things. You should all know there’s nothing ordinary about what I do in my kitchen, and this recipe is no exception! Today we’ll be doing a few steamed lobster tails with a drawn butter, ham & biscuits with peach chutney and Creole Deviled Eggs. These recipes are really simple and don’t take long to make or require a lot of ingredients either. Delicious, simple and easy, what’s not to like about it?

Creole Deviled Eggs

Creole Deviled Eggs

Creole Deviled Eggs
Pamela La La's take on a holiday version of Deviled Eggs for an appetizer or crudite.
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Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Ingredients
  1. 1 dozen Eggs (Boiled, cut into halves lengthwise, with yolks placed in a separate bowl after boiling)
  2. ¾ lb of large Shrimp (16 to 20 count), peeled and de-veined
  3. 1 Tablespoon plus 1 teaspoon Old Bay Seasoning
  4. 1 Tablespoon plus 1 teaspoon La La Lishus Spice Blend
  5. ¾ cup Hellman’s Mayonnaise
  6. 1 tablespoon Spicy Brown Mustard
  7. 1 tablespoon Dijon Mustard
  8. 2 stalks of Celery, minced
  9. ⅓ cup Onion, minced
  10. 1 tablespoon Sweet Pickle Relish
  11. 1 tablespoon Worcestershire Sauce
Instructions
  1. Starting with a large pot of cold water, add one dozen eggs to the pot and bring to a rapid boil. When the water is boiling, remove the pot from the heat and cover with a tight fitting lid and allow the eggs to cook for 10 minutes. Drain the water from the eggs and add warm water to the pot to cool the eggs down. Peel the eggs under running warm water and when done, cut each egg in half then remove the yolks to a separate bowl. Placed the cooked egg halves on a serving plate and reserve.
  2. Season peeled and de-veined shrimp with approximately 1 tablespoon of Old Bay Seasoning and 1 tablespoon of La La Lishus spice blend to taste, mixing by hand until evenly coated. Add butter to medium cast iron skillet over medium-high heat and add the shrimp to the skillet when the butter begins to foam.
  3. Cook shrimp for 1-2 minutes per side, and then remove from heat and reserve. The shrimp will continue to cook from the heat of the skillet and you don't want to overcook or it will become tough.
  4. In a small bowl combine ¾ cup of mayonnaise, 1/2 cup 1 tablespoon of spicy brown mustard, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 2 stalks of minced celery, ⅓ cup of minced onion, 1 tablespoon of sweet pickle relish, ½ to 1 teaspoon old bay seasoning and ½ to 1 teaspoon of La La Lishus spice blend. Whisk together to make your dressing.
  5. Mash the cooked egg yolks with a fork and fold in the dressing mixture to the desired consistency. Place the deviled egg mixture in Ziploc bag and cut off a small corner of the bag for piping.
  6. Pipe the deviled egg mixture evenly inside of cooked egg halves.
  7. Garnish the top of the deviled eggs with La La Lishus and a single Creole Shrimp.
Chelle's Pretty Things https://chellesprettythings.com/
Peach Chutney
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. ¾ cup Bragg Apple Cider Vinegar
  2. ½ cup Sugar
  3. ½ cup Brown Sugar
  4. ¼ teaspoon Cayenne Pepper
  5. 1 lb Peaches, peeled, pitted and sliced
  6. ½ cup Red Onion, sliced
  7. 1 teaspoon Ginger (grated)
  8. 1 cup Raisins
Instructions
  1. In a medium saucepan, add ¾ cup Bragg's apple cider vinegar, ½ cup granulated sugar, ½ cup brown sugar, ¼ teaspoon cayenne pepper and bring to a low boil.
  2. Add 1 lb of peeled, pitted and sliced fresh peaches; ½ cup of sliced red onion then bring back to a low boil and cook over medium heat for about 20 minutes, stirring occasionally to prevent sticking and scorching.
  3. Add in grated ginger and raisins, continuing to cook over a low boil and stir until the chutney is thickened.
Chelle's Pretty Things https://chellesprettythings.com/
Ham and Cheese Biscuits

Ham and Cheese Biscuits

Lobster Tail and Drawn Butter

Lobster Tail and Drawn Butter

Lobster Tail with Drawn Butter
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 4 Lobster Tails
  2. ½ Cup (1 Stick) Unsalted Butter
  3. Salt to taste
Instructions
  1. For the drawn butter, melt ½ cup (1 stick) of unsalted butter in a small saucepan over medium heat for about 5 minutes, until the butter foams and the solids sink to the bottom. Remove from heat and allow it to cool. Skim the foam from the top, and pour the clear butter into a bowl, or small serving cup.
  2. For the lobster tails, if you have a steamer, just set it for 10 minutes, add the lobster tails and forget it! If you have a steamer insert for your pots, pour about an inch of water into the bottom of the pot, add a bit of salt, and bring to a rapid boil over high heat. Place the steamer insert on top of your pot, cover with a tight fitting lid and steam for about 7 minutes. When done, remove the lobster tails, cut the thin shell along the bottom side of the lobster tail down the center and use your hands to crack the shell open. Remove the Lobster meat with a small fork. It should come out as a single large piece of meat.
  3. Serve immediately with drawn butter.
Chelle's Pretty Things https://chellesprettythings.com/
Always remember to wake up pretty!
 

Enjoy!

chellezacharias
 

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